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.
Is that what we call rib tips on the flat? Those are one of my favorites. Up here with so many smoking now they sell for $2.00 a lb and we can get baby backs for $3. I am not paying $2 for rib tips no matter how much I love them. Used to get a 10 lb box for $7 or $8 and throw them all in the stick burner.
This is the flap:
These are the tips:
Both of those get trimmed when making a St Louis cut rack. On the lower picture, the big end on the far left is the breastbone. I always toss that.
The flap underneath, which I always call the flap, is actually called the skirt.
I cooked the skirt along with the flap, by grilling then braising. It tasted okay but the texture is pretty chewy, even with the membrane removed. I tossed that.
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.
cruiseplanner1 The tips are at the rib ends of a rack of full spares. If you cut a St Louis rack out of full spares, you cut on the upper line in this picture. The big bone on the left is the breastbone. The tips are the part between the two lines.
There is a piece of cartilage running parallel to the rack (perpendicular to the ribs), you can see it in this photo from the free side.
People don’t like digging around that. You and I think that the flavor is worth it!
My initiation to tips was at Frankie’s in South Bend IN. I couldn’t afford ribs, just tips. Now I buy full spares so I can get both the ribs and the tips!
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