RemoGaggi
Full Fledged Farker
I trimmed 3 racks this morning St. Louis style. This left me with the rib tips from each rack. I have not cut them into pieces yet.
It seems to me that since the rib tips are not uniform in thickness - one end is flap meat and the other end is bone/cartilage, that it won't cook evenly if I left it all as one piece.
I'm wondering how most of you cook the tips. Do you cut them into pieces or leave it the length of the rack and then cut it later?
Does anyone have a master technique for rib tips they can share with me?
Thanks!
It seems to me that since the rib tips are not uniform in thickness - one end is flap meat and the other end is bone/cartilage, that it won't cook evenly if I left it all as one piece.
I'm wondering how most of you cook the tips. Do you cut them into pieces or leave it the length of the rack and then cut it later?
Does anyone have a master technique for rib tips they can share with me?
Thanks!