Doing some pork rib tips today. Have a nice Korean bbq sauce I'm going to use. Trying to replicate some "pig wings" we had at the EPCOT Food and Wine Festival. Looking for tips on cooking the rib tips. I've looked at the sticky page for cook time/temps and nothing there for rib tips. I'll be happy to share to that page once I'm done.
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I cook them just like full spareribs, except for less time than even back ribs. -
I'm sure you will get some better replies than mine, but if bark is not a concern I would be inclined to go a bit lower, like 225, and then just do as EdF says, and pull a little sooner. I'd tell you to watch the temp, but it's always tough to accurately temp ribs.Comment
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I haven’t done Tips often enough to do any more than go by feel. As EdF says, use the same thoughts as with SLC or Spare Ribs, but check sooner.Comment
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Well, these rib tips are pretty thin for the most part. I have them hung two to a hook and they've been in about 45 minutes at 240-250. The look good and still feel moist. I also have a set that i coated in the Korean BBQ sauce and wrapped. They are in the gasser and that's been running between 280 and 300. At the one hour point I will check the ones in the PBC to see if they should be wrapped or just coated in the sauce and allowed to glaze up. As I said, these things are pretty thin.Comment
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You replicat the Epcot pig wings, and I will want the recipe. we go to WDW just about every Christmas, and as far as food goes, Epcot, and the Brazilian steakhouse at the Polynesian resort are EXCELLENT!Comment
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Ok. the test is done. I did one batch on the gasser, and one batch on the PBC. The ones on the gasser got dunked in sauce and then wrapped in foil, three strips to the packet. They cooked on the gasser for about 1.25 hours at 290. After that they got removed from the foil, got another kiss of sauce, and then went onto the gasser grill to caramelize the sauce. For the PBC i lightly dusted the tips with Meathead's Memphis Dust and then hung them two to a hook. They were on the PBC for about 1.5 hours at 240-250. Then they got pulled, sauced and rehung for 20 minutes with the PBC running at 270.
I did two batches because my wife really is not a huge fan of smoked meat, and she was dying for me to try and replicate the "pig wings" we had at the EPCOT Wine and Food Festival I mentioned earlier.
Results? The gassed ribs more close resembled the EPCOT ribs, which wasn't a huge surprise to me. I didn't see any smokers anywhere near the stand! Wife said they were darn close. The were very tender - fall off the bone tender and very moist. The tips on the PBC had a bit more pull, which I really like and were still very moist. They could have benefited from another round of saucing, which I would have done if I hadn't run out 3/4 of the way through the first saucing! DANG!! Bottom line, WINNER!!
Here is the recipe I used for the sauce (and it isn't something I came up with):
Ingredients:
1 cup soy sauce
3/4 cup brown sugar
2 T minced garlic (I used roasted garlic I had)
1 T chile-garlic sauce such as Sriacha (i used Chili Garlic Sauce [more of a paste actually] that I had, and I used way less that 1T as I didn't want to flame out wifey)
1 T rice wine vinegar
1 t grated fresh ginger
1 1/2 t ground black pepper (used probably 1tsp)
1 T cornstarch
1 T water
Stir all ingredients except cornstarch and water in a sauce pan and bring to boil. Wisk corn starch and water together and then wisk that into the boiling sauce. Reduce heat to med-low and cook until sauce thickens.. Takes about 3 minutes or so.
PBC on right, gasser on leftComment
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