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:
07-29-2013 06:01 AM
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
07-29-2013 06:50 AM
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.
07-29-2013 07:19 AM
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.
07-29-2013 08:50 AM
^ 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!