Spare ribs and rib tips

Discussion in 'Pork' started by suie, Apr 27, 2013.

  1. suie

    suie Meat Mopper

    It's a beautiful Spring day here in Central NY so decided to do some spare ribs. Got the whole slab so I can also do rib tips, which have become one of my favorite things ever!

    Here's my slab ready for trimming

    The St Louis cut. The top portion is what I'll use to make the rib tips.

    After removing the membrane, I rubbed both pieces with Jeff's rub. Here they are, ready to be wrapped and into the fridge.

    Will be ready to hit the smoker in a few hours...

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks good so far, Suie.  What you gonna do with those rib tips?  I usually smoke mine a couple of hours and put them in a batch of baked beans (if I can make myself leave them alone long enough to get them into the beans without eating them!)

  3. suie

    suie Meat Mopper

    Hi Red!

    Beans, that is a great idea, never thought of that!

    What I do is smoke them with the ribs, then foil with a squeeze Parkay, brown sugar and honey glaze. For the last stage, remove from the foil, cut them into nuggets and put in a disposable foil pan with some BBQ sauce. Kind of like making brisket burnt ends. [​IMG]

    Then just toss them around once and awhile until the sauce caramelizes.

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Yum!  Sounds like a solid plan...PBEs (pork burnt ends)...I like it!

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The meat over and under the cartilage of Rib tips separates easily with a boning knife. You get Boneless strips 1/4 to 1/2 inch thick by 2" wide. These smoke up in 2 hours but are also worth saving until you have a few pounds. You get about a pound of meat per Rack. They can make a another meal but are completely awesome for Char Siu, Chinese BBQ Boneless Ribs. They make great Roast Pork Egg rolls, any Stir fry, Pork Fried Rice and the Best Pork Filled Buns. They are as Red said, great in Beans but are so versatile. I have simmered them in my Tomato Sauce until they are the texture of Pulled Pork. They add great flavor and beat the hell out of Meatballs over Pasta...JJ
    suie and jbchurchill like this.
  6. I never tried a St. Louis cut on ribs before, I always just smoked them whole as they came packaged.  That cut looks pretty good though, and if you get decent amount of boneless rib meat my wife would be all over that - she hates meat on a bone.  Do you just follow the end of the rib bones to make that cut?
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Pretty easy to do here is a Video...JJ

    suie and carolina smoker like this.
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yall are making my breakfast of just Coffee not last!  Yummm...I love some ribs.  Keep showing your progress with us!  Q-views are appreciated!

    Kat [​IMG]
  9. suie

    suie Meat Mopper

    One thing I have noticed about the St Louis cut (that I don't think the video mentioned) is that the ribs cook much more evenly. 

    Anyway, just put these on about 15 minutes ago. I'm using hickory and apple wood chunks for the smoke. Pit is running a little hot today, so they started at around 275, but is finally creeping back down. 

  10. suie

    suie Meat Mopper

    About 1 hour in, gave them a quick spritz with a mixture of apple juice and bourbon.

    Got a fresh batch of Jeff's "Goodness Sakes Alive" sauce.

    My pit temp monitor, asleep at the job. [​IMG]

  11. Just got into poking around the site: I'm doing my first spare rib smoke on my WSM today. Darned: meant to take a picture when I put them on an hour ago, but I don't want to open the lid now.

    I'm a bit south of you, and yes, it is hard to keep the temps down. I'm trying for 225, but it's hanging around 240 or so.

    I'm going to try JJ's finishing sauce. Got all the ingredients ready to go.

    Good luck, Suie!
  12. suie

    suie Meat Mopper

    Thanks Bob I seem to be stuck at about 250, I guess I've gotten used to cooking in cooler weather. 

    Good luck to you too!
  13. Thanks!

    Meant to say "JJ's foiling juice"...can't wait to try it!
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I'm with you Suie.  Seems that most around here look at the tips as a scrap byproduct.   I happen to think that they are the most delicious part of the rack.  I give the masses my ribs, but the tips are held in reserve for myself and a select few   :)
  15. Got it below 230, so I figured it's OK to open it up...a bit less than 1.5 hrs. Spritzed them, too, but no bourbon on hand. [​IMG]

    Oh, least the beer's cold!

    I put drip pans on the lower shelf...less of a hassle than foiling the water bowl.

  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    You are killing me!  Looks wonderful!  [​IMG]

  17. suie

    suie Meat Mopper

    I couldn't agree more! I even asked the butcher in the supermarket yesterday if they had some extra of just the brisket bone part, so I could make extra rib tips. Unfortunately they didn't....

    Although I really liked Chef JimmyJ's suggestions too, I just can't imagine NOT making rib tips. 
  18. suie

    suie Meat Mopper

    Your ribs are looking excellent Bob! I just found the recipe for the foiling juice and it sounds really yummy. I'll be interested to hear how you like it and maybe I'll try it next time. 

  19. Hope you don't mind me posting a pic on your thread, Suie. Just wanted to show that I really was cooking ribs today as well. It's obvious: Great Minds Think Alike!   [​IMG]
  20. As for JJ's foiling juice, I've seen a lot of posts here praising it. It was a no-brainer for me to try it.

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