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Smoked and Braised Rib Tips

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  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Smoked and Braised Rib Tips

    I'm not sure what to call this. I trimmed down a full slab of short ribs to St. Louis cut about three weeks ago and froze the tips for later use. Well, today was that later use.

    I cut them into smaller pieces and threw them in the smoke for a little over two hours after brining and rubbing. While that was going on I prepped some veggies: onions, garlic, carrots, and a parsnip. When the meat had been in the smoke for a while I caramelized the onions in a CI Dutch oven, and then threw in the rest of the veggies and enough chicken broth to cover.

    Then I added the meat and enough beef broth (I ran out of chicken broth) to come up almost half way on the meat. Covered and put in a 275F oven for a little over two more hours. I also added some flour to start the gravy.

    About that time I boosted the oven to 350F and put a small batch of CI cornbread in the oven. That took not quite 20 min to bake.

    At that time I pulled everything out, finished the noodles (whose water I started when I put the cornbread in the oven) and it was ready to serve.

    Seasoning was pretty simple. Pretty standard dry brine and pork rub on the meat. Salt and Monterey Steak Seasoning on the veggies and in the broth, with allspice added to the gravy close to the end.

    I don't know exactly what to call this, but I can promise that the flavor from the smoke and the tenderness from the braise is just out of this world!

    I figure most of you can figure out what I did from the pics, but if not, give a holler. This was 100% seat of the pants with no recipe but I'll do my best to tell you what's going on.

    As an afterthought, this might be a good way to treat bone-in country ribs, too.


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    Last edited by boftx; May 27, 2018, 10:26 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9929
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Wow! We ate rib tips in Jambalaya growing up.

    Comment


    • boftx
      boftx commented
      Editing a comment
      Rib tips seem to be the red-headed step child in the pork world. But if you can deal with the bones and cartilage they have some fantastic flavor.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4490
    • Stockholm, Sweden

    #3
    Smoke, then braise: always a winner in my book! Looks real good.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13632
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Sounds great. Ya got me thinkin' though. That might be the way to go with some short ribs, or maybe make some pot pies after the simmer.

      Comment

      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1624
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #5
        Oh my. Looks delicious. Mouth watering. That’s really good seat of the pants flying.

        Comment

        • Meathead
          Administrator
          • May 2014
          • 1477
          • Chicago area
          • Remember, no rules in the bedroom or kitchen
            Meathead

          #6
          Num! I am playing with something similar with beef short ribs for my next book. I separated the meat from the bones and smoked them side by side in my recipe.

          Comment


          • boftx
            boftx commented
            Editing a comment
            I thought about that, but they just fell right out at the end when it was time to eat.
        • Troutman
          Club Member
          • Aug 2017
          • 7834
          • 1521

          • OUTDOOR COOKERS

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          #7
          Oh I love it whatever you call it !!! A braised meat dish with those egg noodles and the corn bread, I mean can you say comfort food !!!??? Nice work, and lovely pix and write up !!!

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 5570
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
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              Blackstone 36” Pro Series
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              Kitchen Aid
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              KBB
              FOGO
              A 9 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #8
            Sucking the Bones and cartilage is the best part. Like the pigs feet in Menudo, the best part.

            Comment

            • PopsBBQ
              Former Member
              • May 2018
              • 31
              • Boise, ID

              #9
              Looks fantastic!

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10963
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

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                #10
                Great looking cook!

                Comment

                • jecucolo
                  Club Member
                  • Nov 2015
                  • 1273
                  • Schertz Texas
                  • Pit Barrel Cooker






                  #11
                  I think your avatar rocks! All attitude!

                  Comment

                  • EdF
                    EdF
                    Club Member
                    • Jul 2016
                    • 3228
                    • Atlantic Highlands, NJ
                    • Uuni Pro (new kid in town)
                      Karubeque C-60
                      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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                      Thermapen
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                      Thermoworks Hi temp IR
                      BBQ Dragon & Chimney of Insanity
                      Various other stuff

                    #12
                    Oh hell, you "boiled" the ribs! But I'll bet they were really good. There's no better braising meat than short ribs as far as I can tell. And my Mama's spares in "gravy" (tomato sauce) were no slouch either! Thanks for sharing, and get off my lawn!

                    Comment


                    • boftx
                      boftx commented
                      Editing a comment
                      Boiled? Just what the heck do you think you're doing when you wrap your ribs and butts?

                    • EdF
                      EdF commented
                      Editing a comment
                      I don't wrap. Besides, it was a joke. Get off my lawn! ;-)

                    • EdF
                      EdF commented
                      Editing a comment
                      Seriously, I really like braised or stewed short ribs. Very fine!
                  • PappyBBQ
                    Charter Member
                    • May 2015
                    • 496
                    • Los Angeles
                    • Equipment:
                      Brinkman Gas/Charcoal duo with offset firebox
                      Pit Barrel Cooker
                      Maverick Remote Temperature Gizmo with Pit and meat probes
                      Thermopen Instant thermo

                    #13
                    That sounds fantastic!! Nothing I like more than winging it in the kitchen. Great job!

                    Comment

                    • jgreen
                      Charter Member
                      • Oct 2014
                      • 2742
                      • Winnipeg Manitoba Canada
                      • Cookers:
                        Broil King XL
                        Broil King Smoke
                        Weber Kettle 26
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                        Thermometer:
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                        Thermapen (ok..4 thermapens)
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                        Accessories:
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                        DnG pans, 6 or 7 of these
                        Vortex
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                        and, maybe some other toys as well

                      #14
                      Interesting combination, but it sure sounds good.

                      Comment

                      Announcement

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                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                      See more
                      See less
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