Talk to me about rib tips...

CornfedMA

I’m finding whole racks of spares right now wayyyy cheaper than a trimmed rack of St. Louis. Bought 4 racks of spares at Costco last weekend and they were almost $4/lb less than I could find St Louis racks. When I trim them, I typically just season the tips like the rest of the rack and throw them on at the same time. I’ll pull early and enjoy a pre-meal snack. Sometimes I’ll wrap for a bit, most times not.

I’m looking for something different. Anything out there worth doing? 

lousubcap

Beyond your approach once they get close to finished I will chop and toss into a pot of beans.  You can also use them in any place where you use chopped up pork.  

fishlessman

first thought for something different, char siu. found this recipe

https://oldfatguy.ca/?p=3097

Legume

Bacon cure them.  That was a thing here for a little while.

pgprescott

A bonus to this approach is that you can often find superior product buying the whole slab and butchering yourself. It literally takes a minute or two at most to butcher them. Rock on! 

lkapigian

Whole slab where I am, 1.79 a pound...i remove the chine bone and flap....thats it ...if ever I do trim I do like you, season like the rest , cook as usual and serve rib tips or ribs 

Untrimmed top, trimmed below 

CornfedMA

Thanks everyone! I’m intrigued by the char siu idea. Curing them for bacon, while good, requires a little too much advance planning for
thia particular cook. 

I prefer to buy them untrimmed, I just don’t find them on a consistent basis up here. Costco and BJ’s are my best bet. Found these for $1.99/lb which is an excellent price for summer 2021 in New England. 

HogFather

Mark_B_Good

I just cook the whole slab ... some really nice meaty bits on those ends!