PBC ribtips - need advice

[andy.wpg]

I'm doing St. Louis ribs in the PBC on Sunday, and need some advice.

Usually, when I cut the spare ribs down to St. Louis, I save the rib tips for stock. But there's lots of good meat there, so I'd like to try something different this time.

What I'd like to do is cut the rib tips into bite-sized nuggets, toss them with rub, the put them in a small, rectangular, deep-sided foil tray. Then I'll put two hooks through the ends, and hang them in the PBC when the ribs go in. Ill toss them with sauce when I sauce the ribs.

Anyone see any obvious flaws here? Or does this have a chance to work?

Thanks,

Andy

[smn1285]

Couldn’t tell ya how he did it, but, my buddy broke them down into individual tips and made rib tips burnt ends... they were incredible.

[JeffJ]

That would probably work. In the recipes section I came across a recipe for rib tips - smoke them and then cut them. As it turns out, I'm cooking up 3 racks of St Louis cut ribs along with the rib tips tomorrow. I'm going to cook them just like I would a rack of St Louis cut spares. Having said all of that, what you described sounds perfectly good.

[jecucolo]

What is used to cut the rib bones?

[EdF]

My teeth! ;-)

[andy.wpg]

What is used to cut the rib bones?

Personally, I use my big cleaver or the chef’s knife.

[Danjohnston949]

andy.wpg, Andy I Purchased A HVY Duty Paper Cutter From Amazon For This Very Purpose‼️❓‼️ I Was Going To Use It T The Sweat 'N Sticky In Dickey Rib Cook Off❗️ I Didn't Go And My Paper Cutter Was Claimed By The Head Organizer❓❗️❓ Little Enough For All Her Hard Work❗️ I Ordered Another But I Haven't Used It Yet‼️ I Think It'l Save Lot Of Work❗️❓❗️ I'll Post Pic's Below❗️ Dan

[andy.wpg]

Brilliant idea! I’m going to steal that idea. Hmm, my wife is a grade one teacher, and has one of those in her class. Maybe I should ‘visit’ her at work!

[HawkerXP]

Sounds good to me. Let us know how it works out.

[andy.wpg]

Sounds good to me. Let us know how it works out.

Worked great! They were tender, juicy, and delicious. The only thing I would do differently, is poke some holes in the bottom of the tray to drain rendered fat. I had to manually drain it a couple of times during the cook.

The hinged grill grate that PBC offers would work good too, but two hooks in diagonal corners worked well at keeping it stable.

Overall, a successful experiment that I will be doing again.

[HawkerXP]

Thanks