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rib tips question

BigA
BigA Posts: 1,157
edited November -0001 in EggHead Forum
making rib tips this weekend? should these be cooked just like the ribs, low and slow? about how long do they take?
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Comments

  • gdenby
    gdenby Posts: 6,239
    Where I live, rib tips means the trimmings from spare ribs that have been cut to St. Louise style. There is at least one other cut I've come across that is also called tips, but I'm assuming what you have are what is often sold by Smithfield as rib tips.

    Yes, they can be cooked like ribs. There are some differences. One end, the chine bone end, is almost all bone, and the other end,the flap is almost all meat, but quite thin. Its handy to cut into 3 sections. The bone end, the center (good stuff) and the flap end. The flap end will cook somewhat faster, so set it off to the side. The middle section will probably take a standard 5 hours or so. The chine bone end, likewise, about 5 hours. If I've cooked a lot, some of the cooked flap is seasoning for other dishes, and sometimes I just save the bone section, uncooked, for stock.

    At any rate, it all is most toothsome.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    BigA, Here is my spare rib slab trimmed St. Louis style.

    000_1574.jpg

    I trim the chide off and any big chunks of boneless meat to grind into sausage later.

    I usually smoke my tips with my trimmed slabs and some of the tips come off early for snacking. I say keep an eye on them. Tim ;)

    000_1586.jpg
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  • thirdeye
    thirdeye Posts: 7,428
    DSC00288a.jpg

    I couldn't have said it any better. This box of trim was cut from these spares..... It's actually my favorite.

    DSC00284a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Silly question, but do you need a meet saw to trim the ribs? Do you have them trimmed at the butcher shop?

    Thirdeye - those are some fine looking ribs!

    Thanks.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Hawg Fan, No meat saw needed. You just need a sharp knife. Here is a site to learn to trim a spare rib St. Louis style. Hope this helps. Tim :)

    http://bbq.about.com/od/ribs/ss/aa010607a_3.htm

    http://www.youtube.com/watch?v=PpJxnnVOLiM
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  • fishlessman
    fishlessman Posts: 34,583
    if the spares arent trimmed sometimes i cut the flap off and leave the ribtips to cook with the spares attached, cut it off and eat the spares, rib tips i like better from the fridge the next day. now theres also riblets that look like a rack of babybacks but much shorter, are those what you have, they can be cooked a little higher temp for a shorter time,275/300 for 45 to maybe 90 minutes
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigA
    BigA Posts: 1,157
    no i have rib tips that have been trimmed from spares!
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Thanks for the info and the link 2Fategghead.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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