Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: SiFumar on May 20, 2013, 05:08:03 PM
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I never know where to post, under meat or equipment used....so if it's in wrong spot please move. I bought 30 lbs of these riblets back in March to smoke for our yearly Family Easter Picnic. Didn't get to make them or go this year(Hubs was in hospital). I needed to make some room in freezer so took 10 lbs out to thaw the other day. Used Super Pig on this batch and smoked for 2hrs using pecan.
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps2a20a4f5.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps2a20a4f5.jpg.html)
Rinsed off
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zpse8468ce1.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zpse8468ce1.jpg.html)
Dried and ready for Super Pig
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps9a1c8573.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps9a1c8573.jpg.html)
Seasoned up
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps03b4bf56.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps03b4bf56.jpg.html)
I put meat side down....this is what the bones look like
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps451015a4.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps451015a4.jpg.html)
Depends on how meaty they are, usually get 4-5 racks for 10lbs
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps7935e4ec.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps7935e4ec.jpg.html)
This is 3hrs in when I flip them and add a little more seasoning
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps6ac0b040.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps6ac0b040.jpg.html)
Be back with the meal. ;D
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Can't say I have seen that product before. Looks really good!
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Looking real good Sandy!!!
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Wow - the actually look like bacon when cooked! That sounds like a neat snack Sandy...What would happen if your brined those, then cold smoked them for a long time....Seems like they would taste like bacon.
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So, would that be a thinner version of Country Ribs or featherbone?
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They look really good
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I have had riblets before at Applebee's and chilis. They are really good. Never seen the ones you bought. They look real good!
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I have had them at Applebee's also. They are good. I haven't seen them for sale, either. I would buy some if I knew where to get them. They look mighty good.
Art
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Isn't a riblet what is left when you cut spare ribs St. Louis style?
Can somebody pick up the red phone and get Ruumm on the line ???
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A little more info here:
http://www.tysonfoods.com/~/media/IBP%20Trusted%20Excellence/Files/Download/WilsonFoods_Riblets_RibTips_051612.ashx
Interesting. They look like the loin back ribs we use, but with the majority of the 'loin' trimmed away, and cut crosswise to preserve the bone.
Nevertheless, they are gonna be goooood!!
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Isn't a riblet what is left when you cut spare ribs St. Louis style?
Can somebody pick up the red phone and get Ruumm on the line ???
Well........
Riblets are what’s left after Baby Backs and Regular Ribs have been cut down to a smaller size or to make them look better by the packer. These can be bone in or boneless.
Rib Tips are the Brisket bones cut off the Regular Ribs to make St. Louis and Kansas City Style Ribs. Small, meaty and very tasty.
God only knows what the packers do now ???
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Here is the rest of the pan after eating our fill.
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zpsa32dcee9.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zpsa32dcee9.jpg.html)
Made Jalapeño/Cheddar Cornbread and beans(no bean pic)
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps170886b4.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps170886b4.jpg.html)
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps30370594.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps30370594.jpg.html)
Plated up
(http://i1183.photobucket.com/albums/x465/SiFumar/image_zps8a91571a.jpg) (http://s1183.photobucket.com/user/SiFumar/media/image_zps8a91571a.jpg.html)
This is what the bones look like
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-12-21_21-12-13_772.jpg) (http://s1183.photobucket.com/user/SiFumar/media/2011-12-21_21-12-13_772.jpg.html)
They are real meaty and tender. They would be worth asking your butcher to get for you. Walmart sells them sometimes. Show the picture STC posted so they have a better idea what your talking about. They are usually .99/lb and come in 10lb boxes. A real bang for your buck in taste and meatiness. They taste like baby backs. Exactly what Applebee's sells (but without the nasty sauce :D(add your own). They have also been known as "feather bone ribs".
Wow - the actually look like bacon when cooked! That sounds like a neat snack Sandy...What would happen if your brined those, then cold smoked them for a long time....Seems like they would taste like bacon.
Will have to try that, of course with cure to bring out the balcony taste!
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Great looking final plate.
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Looks good.
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Nice meal.
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WOW! Never had those before.
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Those look great.
Sent from my iPhone 5 using Tapatalk
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Looks very good to me!!! Something I would try for sure! Don
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Look good. Saw some of those the other day at Safeway, guess I should have picked them up.
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Thanks for posting this. I bought some about ten years ago and screwed them up big time. Now I have a better idea what to do with them. I fixed buttermilk cornbread with jalapenos, cheese, and onion for supper tonight. What I do rather than putting the butter on top of each piece, I slice the whole cornbread horizontally (for you Auburn fans that means crossways) in half as you would if you were going to slice a cake for layers. Then I separate the two halves and put butter on the bottom half and then put the top half back on. That way the butter melts good inside the cornbread and folks don't have to mess with doing it themselves. Of course, some folks like messin' with it themselves. Dee