A couple of weeks ago after ordering something I shouldn’t have without knowing it in a local restaurant, my daughter quipped “Dad, you won’t finish THAT”. At which my son replied “Dawn, you don’t know dad, he doesn’t waste anything”. He couldn’t of been more right. My money is hard enough to come by without throwing it away.
With that said let’s take a look at spare rib tips.
First what are they? They are the raw trimmings left over after converting a “packer cut slab of ribs into a St. Louis style cut of ribs for cooking.
When you buy ribs most often they come in what is called a “packer cut”.
As you can see, to render the ribs into what we are more familiar with you’d be throwing away a lot of meat. Now grant you this is mostly bone and sinew, which you wouldn’t want to bite into when your eating a rack of ribs. But throw away 50% of what you paid for???? Ain’t going to happen.
There’s a way of saving these scraps and turning them into tasty little tid-bits to be enjoyed later.
We’re going to treat these little scraps the same way we do the ribs. We’ll begin by adding our favorite rub, and letting them set while the UDS or smoker comes up to temperature.
With plenty of liquid over the fire to keep them moist, and plenty of wood smoke to keep them tasty, we’ll add them to the smoker and cook between 225f and 250f.
After about an hour of getting their smoke on, it’s time to remove them from the smoker and foil them.
Then it’s back on the smoker for about another hour or so, until extremely tender.
Now, here’s where the treatment of tips and ribs changes. Ribs as you know you eat right off the bone, gnawing away at that goodness. The tips however have way too much sinew to do that with. That’s why we cut them away from the ribs, remember. So we’re going to pull them just as you would pulled pork. Some pitmasters prefer to chop them, but I like knowing exactly what I’m serving.
There you have it. A plate of perfectly succulent, smokey meat tid bits you thought you had to throw away. Just waiting to have your favorite BBQ sauce added and placed on a bun, or dropped into a pot of beans. Just look at the smoke ring, nice and deep, with that tell-tell redish almost purple color. Yea, glad I didn’t scrap those pieces out.