Process: Find yourself a mess of rib tips at the butcher (rib tips come from spare ribs, they're the excess meat that's often trimmed off to make St. Louis ribs). Rinse, then pat dry. Rub them down with your favorite rub. (I make my own, but commercial rubs are great too). Heat your smoker or kettle grill to 350 degrees ( you can do the low and slow method, but this is hot and fast ). Put your whole rib tips on the smoker or grill, offset, indirect heat. (I use applewood and charcoal on a Weber kettle instead of my big smoker for this). Cook the rib tips until you have a great bark, and they're tender as you like (two to three hours). Remove the whole tips, then slice them into pieces between the bones. Add them all into a grill-safe baking dish, and give em a bath in your favorite sauce. Place back on the grill/smoker to get the sauce heated and starting to caramelize. You can cover with foil to speed up this process. Stir them occasionally, then remove from heat.. And prepare for them up be devoured!!
Full process:
These are pork rib tips. They come from the spare rib of a pig. The spare ribs are very large, and there's an extra set of bone that's often cut off to make a more uniform slab of ribs called a "St. Louis Cut". The actual rib tip cut is usually 2 to 3 inches wide, and 10 to 12 inches long.. Typically 1.5 to 2 inches thick.
This recipe is dependant on what you're using you cook. Main thing is, cook offset for most of the cook, at about 275f to 350f.
Applewood chunks (a few go a long way), or, if using gas, applewood chips soaked in water for an hour.
Rib tips - how ever much you want to cook. This was 5 pounds.
Rib rub - any commercial pork rub, but you can Google rub recipes to make your own as well. If you want to try good commercial rubs, try Jack Daniels pork rub or Stubbs pork rub.
Get your grill or smoker up to temperature.
While it's heating up, take the whole cuts of rib tips and rinse them, then pat them dry. Then apply a bit of yellow mustard to them. This is a binding agent and it will not taste like mustard when they're done cooking. You don't need a thick layer, just enough to make the meat moist so the rub sticks. You could use any liquid really. After mustard, dust your rib tips with the rub liberally. Doesn't have to be perfect, but rub makes bark, the sweet, crunchy exterior that's delicious. Set aside for ten or fifteen minutes in fridge.
Once your smoker or grill is going, put your wood chunks directly on the charcoal, or, if using gas, put wood chips in foil and set directly over the hot zone of the grill.
Place your rib tips on the grill/smoker in an indirect heating method. Whereas they don't get direct heat from the fire, rather convection heat from the cycle of hot air in the smoker/grill.
Cook the tips for a while, they'll start to turn dark in color. Don't worry if they turn real dark, but make sure they're not close enough to the heat source to burn. They will naturally turn pretty dark as something called the Millard reaction happens. Moisture leaves the meat, and the exterior gets a bit more bark-like.
When the meat appears tender, and the bones are showing, take them off the smoker. Then cut in between the bones, so you have bite sized pieces. Splash on your favorite sauce, and then put them in a grill safe pan. Place back on smoker, giving them an occasional stir, to get the sauce that goes to the bottom of the pan, back in the ribs. When you're satisfied with how they look, pull them off and serve them.
Barbeque isn't about time, it's all about temperature and texture. Rib tips have a lot of fat in them, so if you're marginally careful, you won't overcook them. They should be tender, but not falling apart when you remove them from the smoker to sauce them.
![image showing Rib tips, smoked over applewood, sauced, then caramelized. [Homemade]](f4ad77b1-78ef-5749-836e-0b144da7e087_DslUq6E.jpg)
Under_Ach1ever on May 3rd, 2017 at 23:59 UTC »
Process: Find yourself a mess of rib tips at the butcher (rib tips come from spare ribs, they're the excess meat that's often trimmed off to make St. Louis ribs). Rinse, then pat dry. Rub them down with your favorite rub. (I make my own, but commercial rubs are great too). Heat your smoker or kettle grill to 350 degrees ( you can do the low and slow method, but this is hot and fast ). Put your whole rib tips on the smoker or grill, offset, indirect heat. (I use applewood and charcoal on a Weber kettle instead of my big smoker for this). Cook the rib tips until you have a great bark, and they're tender as you like (two to three hours). Remove the whole tips, then slice them into pieces between the bones. Add them all into a grill-safe baking dish, and give em a bath in your favorite sauce. Place back on the grill/smoker to get the sauce heated and starting to caramelize. You can cover with foil to speed up this process. Stir them occasionally, then remove from heat.. And prepare for them up be devoured!!
Full process:
These are pork rib tips. They come from the spare rib of a pig. The spare ribs are very large, and there's an extra set of bone that's often cut off to make a more uniform slab of ribs called a "St. Louis Cut". The actual rib tip cut is usually 2 to 3 inches wide, and 10 to 12 inches long.. Typically 1.5 to 2 inches thick.
This recipe is dependant on what you're using you cook. Main thing is, cook offset for most of the cook, at about 275f to 350f.
Applewood chunks (a few go a long way), or, if using gas, applewood chips soaked in water for an hour.
Rib tips - how ever much you want to cook. This was 5 pounds.
Rib rub - any commercial pork rub, but you can Google rub recipes to make your own as well. If you want to try good commercial rubs, try Jack Daniels pork rub or Stubbs pork rub.
Get your grill or smoker up to temperature.
While it's heating up, take the whole cuts of rib tips and rinse them, then pat them dry. Then apply a bit of yellow mustard to them. This is a binding agent and it will not taste like mustard when they're done cooking. You don't need a thick layer, just enough to make the meat moist so the rub sticks. You could use any liquid really. After mustard, dust your rib tips with the rub liberally. Doesn't have to be perfect, but rub makes bark, the sweet, crunchy exterior that's delicious. Set aside for ten or fifteen minutes in fridge.
Once your smoker or grill is going, put your wood chunks directly on the charcoal, or, if using gas, put wood chips in foil and set directly over the hot zone of the grill.
Place your rib tips on the grill/smoker in an indirect heating method. Whereas they don't get direct heat from the fire, rather convection heat from the cycle of hot air in the smoker/grill.
Cook the tips for a while, they'll start to turn dark in color. Don't worry if they turn real dark, but make sure they're not close enough to the heat source to burn. They will naturally turn pretty dark as something called the Millard reaction happens. Moisture leaves the meat, and the exterior gets a bit more bark-like.
When the meat appears tender, and the bones are showing, take them off the smoker. Then cut in between the bones, so you have bite sized pieces. Splash on your favorite sauce, and then put them in a grill safe pan. Place back on smoker, giving them an occasional stir, to get the sauce that goes to the bottom of the pan, back in the ribs. When you're satisfied with how they look, pull them off and serve them.
Barbeque isn't about time, it's all about temperature and texture. Rib tips have a lot of fat in them, so if you're marginally careful, you won't overcook them. They should be tender, but not falling apart when you remove them from the smoker to sauce them.
Good luck!!!
Pappy_Smith on May 4th, 2017 at 00:41 UTC »
That looks so fucking good
MofongoDeYuca on May 4th, 2017 at 00:53 UTC »
Yeah I'll have 7.