How do you guys cook your rib tips

bhedges1987

I typically throw mine away after I do my st. louis cut, but wanted to try it this time.  Is there a general rule of thumb when looking at these to know when their ready to eat?  

lousubcap

I toss them on with the St Louis ribs.  Use the toothpick test for doneness-probes easy and you are there.  At least it works for me.

bhedges1987

they felt good in my hands so I just pulled them... Spot on great. Don't know why I haven't cooked them more. I always felt because of the breast bone I wasn't able to get much meat and didn't know how to cut them

lousubcap

I generally munch on some during the cook.  Also great additions to any pot of beans recipe.  

gdenby

bhedges1987 said:

I typically throw mine away after I do my st. louis cut, but wanted to try it this time.  Is there a general rule of thumb when looking at these to know when their ready to eat?  

Throw away!? Where I live, the commercial pits sell more tips than ribs, as far as I can tell.

Yes, the boney section has little meat on it. Not bad to gnaw on once cooked, but maybe better for stews and soups.

The rest of the tip section is really good. The meat is the same as the ribs. Being thinner, it cooks faster. Depending how they get sliced into parts, tips can be tender at 4 hrs, certainly 5 hours, as 6 hours for spares.

Typically, I separate the the chine bone portion and the soft rib bits. Save them till I have enough for a full meal of either. 4 pieces w. the big bone in, but just 2 of the soft ribs and flap meat.

Cookbook_Chip

lousubcap said:

I generally munch on some during the cook.  Also great additions to any pot of beans recipe.  

+1 chef's nosh!

brianwdmn

There is a braise recipe that is amazing here on the board. Search for it. 

Thatgrimguy

I either just smoke them with the ribs or I add them to my bakedbeans/red beans and rice.