As a part of my inaugural Backwoods Party G2 con, I’m doing a bunch of Rib tips. I’ve only once done them well a long time ago. That time I did them at 250 in my kettle next to a rack of ribs. I cooked them 3 hours unwrapped, then 1.5 hours wrapped.
The recipe on the free side says 2.5 hours unwrapped then half an hour wrapped.
What timing have y’all found works for you? My cooks almost always take longer than the free side says it will take.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I never had spare ribs until I was in my late 20s. Growing up in Pittsburgh “ribs” meant “country style”, and then living in South Bend IN, all I ever got was tips; they were all I could afford!
I personally go with 2-3 hours unwrapped and at least 2 or more hours wrapped @ more or less 250° with some sauce, a splash of apple cider vinegar, butter and a little chicken stock. I let them braise in the foil until they are super soft and you can bite through the cartilage.
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