Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 07-29-2013, 12:52 PM   #1
Just BS
is one Smokin' Farker
Join Date: 09-10-12
Location: Horsetown, USA
Default Rib Tips for Chili?

I read on here how a lot of folks BBQ Spare Ribs and use the tips for chili.

How is that done? More specifically, how do you seperate the cartlidge from the meat.... or do you leave it and spit it out?
Just BS is offline   Reply With Quote

Old 07-29-2013, 01:46 PM   #2
is One Chatty Farker

DownHomeQue's Avatar
Join Date: 10-11-12
Location: Jonesboro. AR

i haven't done it but i would bet you just smoke them until the are fall off the bone tender.. and just pick the cartlidge out and there you go.. chop it up and throw it in the pot..

250 Gallon Offset Build (2012)

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote

Old 07-29-2013, 01:57 PM   #3
Babbling Farker

aawa's Avatar
Join Date: 07-03-12
Location: Yorktown

Just smoke them up. And then when you make the chili put them in the pot. I personally don't remove the cartlidge. I like the added "crunch" every once in a while!
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote

Old 07-29-2013, 04:53 PM   #4
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

I do one of two ways...

I trim them if (I feel moved) before cooking, or just cook as they are with ribs until it pulls out of the meat. If I do the later, I add to the chili right before I remove from heat so they do not disappear in the chili.
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali
IamMadMan is offline   Reply With Quote

Old 07-29-2013, 05:19 PM   #5
Knows what a fatty is.
mr_ski73's Avatar
Join Date: 06-29-13
Location: Star City, AR

I use the tips and all trimmings in my beans. If there is a lot to trim before smoking i will cut up real small and put in skillet with bacon and onions as my starter. If I just need to square off the rack I will leave in tact, smoke along side the ribs untill fall apart tender and add to the beans at the end.
OTG 26.75, Smoker Dave Reverse Flow Trailer, CB Commercial Gasser.
mr_ski73 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:21 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.
no new posts