Anyone have a creative idea/recipe for the rib tips? Aside from cooking them up and eating along side the ribs.
Working on a compromise. My wife prefers baby backs because they don't have the cartilage. I prefer the spares cut St. Louis style because the spares are cheaper......and honestly taste better.
Braise like smarkley has suggested then you can crisp them up on the grill after the braise. Reduce the braising liquid to a thick BBQ sauce consistency and eat em up like ........BBQed riblets.
Just be careful if you plan to reduce the braising to not add too much salt in the beginning.
Retired high school teacher and principal
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Cajun taso - (Thanks CandySueQ ) dry brine in fridge for a day or two with creole seasoning (I use Tony's) and then smoke them. Adds great flavor to soups, stews, etc. They are also great in stir fry.
Here's a link to a recent discussion on rib tips, I had the same question
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