What are some of you guys/gals favorite/creative uses for rib tips when cleaning up spare ribs?
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Creative uses for rib tips
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Charter Member
- Dec 2014
- 1352
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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Smoke em and eat em. IMO they are the best part of a rib.
edit: Not real creative but a true factLast edited by Jon Solberg; January 3, 2015, 09:14 PM.
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I actually buy cryovac packages of rib tips often. They are cheaper than most other ribs, and are very versatile. I can do several recipes at once to have a wide variety of ribs to eat. If those close to me find out I'm cooking this way, I tend to have "unexpected" visitors, side dishes in hand(of course..lol). When money is tight, they are one of the best values going. Even if money is not tight, they are tasty, and I really like them.
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Administrator
- May 2014
- 18451
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I just did 2 racks of spares a few days ago and I trim the tips up and dice the meat and put it in a bag. My favorite thing to do is make a stir fry of some sort with it. Salt pepper and garlic powder on the meat, soy and teriyaki sauce in the skillet with the pork (and a dab of oil), add some brown sugar and ginger powder toward the end of the cook to glaze the sauce.....mmmm!
Here, from 2 racks (including the meat flap underneath that only one had) I have over a pound, maybe near 1.5lb of ready to use diced pork.
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Second the stir fry. That is what we use them for since they are oddball pieces that are not uniform.
Another idea - if you grind your own meat, anyway - is to mix it in with your ground beef for some outta site burgers or meatloaf.
A little grill we go to in Saluda, NC mixes their spicy in-house made sausage 1/2 and 1/2 with ground chuck for their burger patties and they are jam-up!
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I am not a fan on cooking them in the smoker, but did a slow braise in the oven with some onions, carrots, celery, garlic water and cooked it at about 170 for 8 hrs. checking now and then. Strained it and put in the ice box for two days final product was pure pork gelatin, and really nice flavored pork lard. will inject pork butts for competitions and to make killer Posole
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Speaking of rib tips.... I had half a pig butchered earlier in the year and forgot to write down to take the tips off the spare ribs (I sacrificed the baby back to the chops). So I called in and asked them to add it to my form for the butcher. When I picked up the packaged meat I found to my surprise 5 bags all labeled ribs, when I took a closer look I noticed they were all only about 2 inches wide. I think the guy on the phone wrote down "rib strips", LOL.
The guy who answered the phone is the butchers son. At first I tried to explain I wanted the St. Luis cut, which he didn't understand. So I proceeded to explain that I wanted the "tips cut off so the rack was squared up". I'm guessing he won't be taking over the business.
These rib strips to make a mean appetizer however.
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Competition Pitmaster & Moderator
- Jul 2014
- 1983
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Make Tasso! Clean silver skin and cartiledge off, meat will be about 1/4 to 1/2 inch thick. Cut to about the same size. Slather with yellow mustard, season heavily with your favorite Cajun seasoning mix. I use Bon CaCa from New Iberia, La. Seal up in a plastic bag and let it age in the meat drawer for up to a week, then smoke. Vacuum seal in small bags. Use in beans or soup or anything that you'd use ham in. Good stuff!
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Charter Member
- Dec 2014
- 1352
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Took the suggestion for stir fry. Here's what I did.
Cut meat into pieces about the size of two match sticks together wide and 1 match stick long. Shredded half a head of small cabbage, diced 3 scallions. and 4 or 5 shiitake mushrooms. Mixed pork with 3 TBS soys sauce, 2 tsp sesame oil, scallions, tsp red pepper flakes, and 1 1/2 tsp cornstarch and set aside. Heated 2 TBS high heat almond oil in a large frying pan over high heat and sautéed cabbage for a minute, added a couple good pinches of salt and stir fried for about another minute before removing from pan. Wiped out pan and added about 5 TBS more oil and heated till smoking and added mushrooms, stir fried for about 30 seconds and then added a TBS of water to the pork mix and added to the pan. Stir fried till pork was done. Added cabbage back to pan and stir fried about a minute to reheat cabbage. Served with a splash of soy sauce and a drizzle of sriracha. Dang tasty!!! Will definitely be making again. I think some jalapeño sticks added would be awesome too, but I didn't have any.
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Administrator
- May 2014
- 18451
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
-
Soak 'em in char siu marinade (http://rasamalaysia.com/chinese-bbq-pork/2/) and cook them over the charcoal with the ribs. Toss it in the fridge and when I have time, strip the meat off and dice it, then throw it in the freezer to use to make fried rice when the whim strikes me.
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