Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Keymaster on November 03, 2013, 03:39:53 PM
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After I found my Steak at wally world I wanted to do some chicken wings. I stood in the chicken section for five minutes looking at their display of Tyson chicken parts. It was all yellow and Fatty, I'm used to leaner white looking chickens. So frustrated I walk over to the pork section and found these Rib tips. I have never heard of these before and really am wondering why I bought them.. I think I am going to have to cook these on the primo low and slow but if anyone has a good idea on how to cook them on the SRG, I'm all ears :)
(http://i1264.photobucket.com/albums/jj487/Tanner1965/013_zps9b55ba3f.jpg)
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Pork burnt ends?
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I can't speak to the SRG, but cook them just like you would cook spares (rub, finishing sauce if you are into that, etc).
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Yup, give em some foil love at the end and they are gonna be tasty and tender........
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Never heard of this as a item, but it looks like you got a good deal. I would cook them just like spares.
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Interesting. I look forward to seeing how they turn out.
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I found a few recipes on youtube, basically cook them just like ribs Like sliding Billy said. I'm thinking next weekend for these so in the freezer they will go.
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use the primo. more kamado cooks. i'm thinking hard about getting a kamado. ;)
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There should be some posts on rib tips if you search.
They are trimmed from the spareribs. I usually cook them right alongside the ribs or will save them up and cook them separately. You can cook them as you would regular ribs and they will be fine.
They do contain cartilage, which you will have to eat around or spit out, but they can be some really good eating.
Hope this helps.
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A couple of weeks ago, I trimmed my ribs and I smoked the ribs with the trimmed pieces that I had remaining. Just as Smoke said, foil them at the same time with the ribs and they will come out moist and tender.
Ribs and trimmed parts together with rub.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20131026_101942_573.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20131026_101942_573.jpg.html)
Ribs and chunks of of the trimmed parts smoked and ready to serve.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20131027_175648_984.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20131027_175648_984.jpg.html)
Good eating. Tasty and juicy. Try brining those ribs and trimmed parts. They really hold the juices.
Ed
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I love the rib tips, and quite often eat the cartilage spears contained within - they become somewhat tender with a little crunch that I kind of like.
Great looking ribs, Ed
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(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20131027_175648_984.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20131027_175648_984.jpg.html)
That right there is some kind of beautiful!