Rib Tips/Pork Brisket Bones

[Dewesq55]

BJ's is now selling Pork Brisket Bones (rib tips) in cryovac. Has anybody ever cooked rib tips or have any useful ideas for how to use them? The price is right. I haven't bought them yet, however.

DEW

[Jerod Broussard]

Pork + ribs = always good

I think the rib tips is what we get when we trim down the spare ribs to SLC's. If not, close enough for guvment work.

[Dewesq55]

Yes, Jerod. That's the stuff.

[Jerod Broussard]

Dem good.

[Dewesq55]

So what do you do with them?

[Jerod Broussard]

We cook on the side as appetizers. I thought about getting some to make Meathead's Chinese ribs. I'll probably just get some back ribs and slice them up. You dream of ribs and not having to mess with a stinkin' membrane.

http://amazingribs.com/recipes/porknography/chinatown_char_siu_ribs.html

[Dewesq55]

I would probably make chinese steamed in black bean sauce from some of them, but was wondering if there is something good that can be done with them on the smoker. I'm not sure what "cook them on the side as appetizers" means. What kind of appetizers and/or what kind of cooking them up? Not trying to be a PITA. I'm looking for ideas/suggestions since the price is right.

DEW

[HouseHomey]

A Chinese place here fries them and then quickly Woks them in much garlic and chili.

[Jerod Broussard]

Just to have something to nibble on before the main ribs are ready. Kids are always hungry. ALWAYS.

That way they I don't have to mess with them later, and they don't go to waste.

[Dewesq55]

I know I'm being a pest, but what, exactly, do you do with them? How do you prepare and cook them? That's what I'm trying to figure out.

DEW

[Dr ROK]

Here's a post from a while back asking the same question. http://pitmaster.amazingribs.com/for...s-for-rib-tips

[cruiseplanner1]

I usually smoke them like anything else. Just watch the time as they are so thin they are done quick. After they start cooling where you can touch them I cut them into bite size pieces cutting between each piece of cartilage. Then add some sauce and put the rest in a container with sauce and hold them in the refrigerator for a couple of days to let them absorb juices. After that I will freeze them in quart containers and can pull them out whenever one needs them. Great finger food for a deck party in the summer. We use a red sauce but with vinegar, mustard and hot sauce. Tangy is good with them. And plenty of napkins!

[aarontbell]

Basic cure and smoke the boney part like a ham hock and make broth for hoppin john, lots of collagen and some bone make a killer broth. The other part is so lean I'm usually confit it and make rilletes to snack on. Rilletes are pretty much meat mixed with broth or lard into a spreadable paste like substance. Serve with picked cherry tomatos on a toast.

[boftx]

I cook 'em up with the SLCs and use the meat in chili or stew.

[Strat50]

I use rib tips a lot. For my rig, I just rub and cook till tender. Rib tips are a good value and taste wonderful, just like their larger cousins. Remember, it's not what you have, but what you DO with what you have.