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 07-12-2013, 04:29 PM   #1
Knows what a fatty is.
Join Date: 03-28-13
Location: Sacramento, CA
Default Cooking Rib Tips - Question

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?

Traeger 070 & Jr., Mini WSM, UDS, Akorn, Weber gasser, BGE(sold)
RemoGaggi is offline   Reply With Quote

Old 07-12-2013, 04:51 PM   #2
is Blowin Smoke!

oldbill's Avatar
Join Date: 05-30-13
Location: Kyle, TX

I usually cook them along with the ribs and graze on them while the ribs are finishing since they're normally done earlier. I also like to cut them up and put them in my beans. But I just cook them the same way that I do the ribs primarily.
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote

Old 07-12-2013, 05:04 PM   #3
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

I just throw them on and cook until tender. They are either snacks or the meat goes into beans.
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

I'm thinking about summer!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote

Old 07-12-2013, 05:15 PM   #4
Babbling Farker

dwfisk's Avatar
Join Date: 08-01-12
Location: Fairfield, Florida

Originally Posted by Ron_L View Post
I just throw them on and cook until tender. They are either snacks or the meat goes into beans.
^Yep. Depends on just how thick they are, but I'll hit them with 1 to 1-1/2 hours on the smoker until they start to loosen up, then put in a foil pan with 50/50 favorite sauce & apple juice, sprinkle with rub, cover and braise in the smoker for another hour or so. My boys like them better than the ribs!
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote

2 members found this post helpful.

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 06:21 PM.

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