Pork Belly
Moderator
I have not seen any posts about Rib Tips. I ran a search and only found a few comments that I had made. Tips are long tapering meat strips that are about three inches to two inches on either end. Usually about 1.5 to 2 ft long. This is the section that is cut away when the make the St. Louis cut Spares. If you guys have not tried rib tips you should for the following reasons:
*They are cheap! I just got a 10 pound box for $1.70 a pound
* There is more meat on some sections of the tips than on a lot of racks of ribs
* It's not complicated, treat them like ribs, mustard and Memphis Dust, smoke at 235
* Mine go for 3.5 to 4 hours until they are tender.
* After resting you chop the meat into 3/4 to 1 inch sections, a large chef knife works fine.
* Nobody has ever complained to me, "I don't like nibbling this sweet smoky pork meat, I'd rather have a rib.
(people don't complain when their mouth is full)
The batch I made yesterday went straight to the fridge. I chopped them this morning. I warmed them in a heavy skillet until I started to hear a sizzle then rolled them in a sweet bourbon glaze.
Try some, unlike other projects It is a cheap experiment, I think you will enjoy them.
*They are cheap! I just got a 10 pound box for $1.70 a pound
* There is more meat on some sections of the tips than on a lot of racks of ribs
* It's not complicated, treat them like ribs, mustard and Memphis Dust, smoke at 235
* Mine go for 3.5 to 4 hours until they are tender.
* After resting you chop the meat into 3/4 to 1 inch sections, a large chef knife works fine.
* Nobody has ever complained to me, "I don't like nibbling this sweet smoky pork meat, I'd rather have a rib.
(people don't complain when their mouth is full)
The batch I made yesterday went straight to the fridge. I chopped them this morning. I warmed them in a heavy skillet until I started to hear a sizzle then rolled them in a sweet bourbon glaze.
Try some, unlike other projects It is a cheap experiment, I think you will enjoy them.
