Q-Dat
Babbling Farker
- Joined
- Dec 4, 2008
- Location
- Pearl River LA
Well thats what I'm gonna call em! ;b I'm sure its been done but I've never seen it.
No pics of the prep process but it was pretty simple. Standard removing the membrane, and removing the breast bone, heres where it got different. Instead of cutting the brisket(rib tips) off I cut it in between each bone. I didn't cut the rib section just the rib tip section.
Seasoned one with coarse sea salt and coarse black pepper, and the other with Tony's. Onto the drum at 225* cranked the heat up to 325* after 1.5 hours. One hour later here they are done.
Plated up with some green beans and low carb Mac and Cheese.
The moment of truth.
These came out really great. The idea was to cut down on cooking time and render the fat out of the rib tip section. It worked like a charm! Unless Its for a comp I may never make a St Louis trim again!
No more figuring out what to do with the rib tips!
No pics of the prep process but it was pretty simple. Standard removing the membrane, and removing the breast bone, heres where it got different. Instead of cutting the brisket(rib tips) off I cut it in between each bone. I didn't cut the rib section just the rib tip section.
Seasoned one with coarse sea salt and coarse black pepper, and the other with Tony's. Onto the drum at 225* cranked the heat up to 325* after 1.5 hours. One hour later here they are done.
Plated up with some green beans and low carb Mac and Cheese.
The moment of truth.
These came out really great. The idea was to cut down on cooking time and render the fat out of the rib tip section. It worked like a charm! Unless Its for a comp I may never make a St Louis trim again!
No more figuring out what to do with the rib tips!
ray:
