|
How do you make rib tips?
I bought 4 slabs of spares the other day and trimmed them into St. Louies. I now have a couple pounds of tips that I froze. I would like to make rib tips for dinner tomorrow but I'm a little nervous about screwing them up. Any tips for making tips? :becky:
|
up here in Buffalo, I cook em like ribs till tender.. then foil with a Jalepeno hot sauce, butter, some more rub and Franks Hot sauce, back in smoker for an hour in foil then serve
|
Smoke em with rub of your choice. They are good for experimenting with new rubs/techniques so you don't have to risk a whole rack if you don't like. Remember, they will cook faster than racks.
|
I just cook them with the ribs which they were trimmed from, makes a great snack while cooking or I add them to baked beans.
|
^ Yep to all the above. I'll get them started just like ribs but take them off after an hour and a half, put them on a foil pan with 50/50 BBQ sauce and apple juice, cover tightly and back on the pit to "braise" for another hour. Mmmm, Mmmm good!
|
| All times are GMT -5. The time now is 06:25 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
