Originally Posted by LT72884
oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?
I guess you could trim the meat out of the tips, but it wouldn't be very easy. There's quite a bit of meat and fat, but there's also quite a bit of cartilage. You would probably end up with a lot of waste.
I cook the tips along with the ribs, using the same method (a variation of 3-2-1). After they're cooked, I cut them into chunks about 2" x 2" and hit them with some extra sauce. Just eat around the cartilage. My son likes the tips even better that the ribs!
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