As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
When we would butcher a beef, Mom would make a meal of bones.
She would roast a banner full of bones that still had good stuff on them.
4 of us sitting there putting a pack of dogs to shame. Gnawing the good
guts off those greasy bones. I loved it. Shiny hair, no strain sh--ts😁!
My family would have to be dang hungry to eat that now.
Wife was a town girl, daughters are just like her.
No fat, no cartilage, they refuse the eat meat from a bone.
Pork chop night, I get 3 bones to gnaw on before I take a chop from
the plate. That's ok. They give me the best part!
