Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spare Rib Tips?????

JM3JM3 Posts: 272
edited 4:01PM in EggHead Forum
I bought a bunch of Pork Spare Rib Tips yesterday. How should I cook them? Low and slow and indirect I assume. How long? Anybody ever cook these before?[p]Thanks,


  • Nature BoyNature Boy Posts: 8,523
    Howdy John
    They cook up pretty much like ribs do. Not sure how small they are cut up, but the tips will go a bit quicker than the whole slab would, and I normally cook them just a bit hotter. They need several hours, but they turn out great.
    Have fun!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • JM3JM3 Posts: 272
    Thanks. I'll be cooking them for a lunch work on Thursday.
    Interview went well but pay wasn't good enough to pry me out of GA. [p]John

  • SqueezeSqueeze Posts: 707
    Nature Boy,
    We did some great ones in Huntsville a few weekends ago at 350 degrees. They were done in about 1.5 hours. Pulled off the bone great and a great flavor. If in a hurry, that is not a bad way, may be a little more greasy then lower temp, but still pretty good, especially at midnight.

Sign In or Register to comment.
Click here for Forum Use Guidelines.