Gunna knock out some rib tips this afternoon

Discussion in 'Pork' started by caribou89, Jun 17, 2014.

  1. caribou89

    caribou89 Smoke Blower

    A couple weeks ago, my wife found some super meaty bundles of pork rib tips. Each package had 3 tips in it and they were only .99/lb so it was a steal. Got them all rubbed up at about 8:00 this morning. Gunna let them hang in the fridge til about 3 o'clock. I've never done tips before, but I'm guessing 2-1-1 at 325-350 should sufficient right? I'll take them off whatever time they are done at, just looking for a ballpark on time. I'm also going to try the squeeze butter brown sugar foil sauce.
     
    Last edited: Jun 17, 2014
  2. caribou89

    caribou89 Smoke Blower

    That's an awful picture. They are a deep red color.
     
  3. fwismoker

    fwismoker Master of the Pit

    Here's some i just did but they were on a rotisserie cooked over a wood fire.  I also cook them on my mini allot, just slow cook them 275 or so and slice them up.  I like tips way way better than the main ribs. 




     
  4. caribou89

    caribou89 Smoke Blower

    Man! Those look good!!
     
  5. jdne5b

    jdne5b Fire Starter

    I doubt they'll take that long at 325-350 degrees.  Maybe 4 hrs at 225-250
     
  6. fwismoker

    fwismoker Master of the Pit

    Yea no need to wrap those tips, simply cook them until tender probing with a tooth pic or temp probe.  That 275 area has been the sweet spot for me and i like some direct heat on it to give a good texture.   
     
  7. caribou89

    caribou89 Smoke Blower

    I always do that. I'm a pastry chef so my all temps are in the 300s. I meant 225-250.

    Also, I'm foiling just to test out the foiling sauce before I use it on a more expensive rack of St. Louis style
     
    Last edited: Jun 17, 2014
  8. We really like foiling ribs with sugar and butter, catch all the liquid when you unwrap, and baste them with it for the last hour and they get sticky and sweet. 
     
  9. caribou89

    caribou89 Smoke Blower


    Got em all foiled up with parkay, a little Worcestershire, brown sugar and my homemade KC style rub.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those are gonna be tasty!
     
  11. caribou89

    caribou89 Smoke Blower

    Oh, they are. Took em off after 3.5 hours. Incredibly tender. They are still wrapped up, but I had a sample. Had to run to costco. Will eat em when we get back. They will probably fall apart after the long rest.
     

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