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What to do with the "knuckles"

Parrothead
Parrothead Posts: 101
edited November -1 in EggHead Forum
I am prepping my ribs for tomorrows dinner and I trimmed off the "not so good looking" chine. Just wanting some eggestions on how to cook the knuckles. Do I do them just like the ribs??? Direct grill them??...help!![p]thanks,[p]PH
Wobbly Pops to ya, Chris
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Comments

  • JSlot
    JSlot Posts: 1,218
    Do them just like the ribs. Separate any really thin portions since they will be done much sooner than the thick portions. I usually trim up my slabs and take off the knuckle portions and the thin ends (without bones). I prep the thin ends just like the ribs, then lay them around the outer edge of the grate while the ribs are cooking. These are the "cook's treats" and they usually are done in an hour or so with one turn.[p]Jim
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  • Parrothead
    Parrothead Posts: 101
    JSlot,[p]Thanks for the advice. I really didn't know how I should cook them. I read your recipe and decided to try it out. This is the first time I have "trimmed" the ribs. I just hope I can do your recipe justice!! Thanks again, one more reason why I like this forum![p]Chris[p]
    Wobbly Pops to ya, Chris
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  • JSlot
    JSlot Posts: 1,218
    One question, is this the recipe off of the BGE website? If so, it is a bit outdated. The recipe update is in Bill Wise's cookbook. The Naked Whiz has a link on his site. I'll try and include it..........[p]Jim
    [ul][li]Bill Wise's BGE Cookbook[/ul]
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  • Parrothead
    Parrothead Posts: 101
    JSlot,[p]Yes, I ran across it the other day. It sounded good, had some ribs in the freezer, so I thought I would try it. I'll definitely check this link out for the updated recipe and some new ones also.[p]Chris[p]
    Wobbly Pops to ya, Chris
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  • Parrothead
    Parrothead Posts: 101
    JSlot,[p]Unfortunately, I don't have a platesetter. (I believe I am getting one for my b-day later this month...hopefully!!) So on to my question...a couple firebricks laid flat w/ a pizza stone should work just as well don't ya think??[p]Chris
    Wobbly Pops to ya, Chris
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  • JSlot
    JSlot Posts: 1,218
    That should be fine. Any way you can put some mass between the coals and the meat will work. FYI, in olden tymes, before plate setters were found to be BGE worthy, I used a charcoal grate (not the cooking grid) for a 22½" Weber kettle. This grate fit perfectly between the fire ring and the fire box and I just set my small pizza stone and drip pan on that. The drawbacks with that method were that the grate somewhat limited the amount of lump you could put in and removing and replacing the fire ring to move the grate was a pain in the arse. Good luck and keep me posted on how it goes![p]Jim
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  • Parrothead
    Parrothead Posts: 101
    JSlot,[p]I'm sparkin' it up tonight. Will let you know if the fire dept. was called!![p]Chris
    Wobbly Pops to ya, Chris
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