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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
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Typically you don’t need to dry brine any meat that already has a sodium level above 200mg already. As far as rib tips, yes, they are the end of the spare rib that is cut off when you make it into St. Louis style ribs. Pork cuts are explained here:
How do you tell the difference between rib cuts? Learn all the names and characteristics of the different rib cuts and how to cook them.
I can’t say why they would be more.
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Rib tips are great for the kids to nibble on, but they really don't have much meat. I use them as my afternoon snack when I cut down a full rack to St. Louis style. As far as the ribs with tenderizers added sounds like your getting into competition additives. I would rinse and dry and then dry brine between a 1/4 and 1/2 tsp per pound. It doestn't look like they have enough salt to meet the 200 gram limit. I can't tell the brand so that doesn't help me.
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