Just bought 10 lbs of "riblets"


 
P

Phil R.

TVWBB All-Star
Anybody have any advice on how to cook them? I've got Rancher firing in the chimney right now, and I've never cooked them before. I'm going to minion them and cook at about 260. How long though? They're pretty thin...almost like the skirt off of a slab of spares. I'm thinking about 2 or 3 hours?
 
Possibly less than 2. It will depend on temps and how marbled they are. Check sooner--about 90 min in--then go from there.
 
Kevin,

Pulled them after about 1 hr. 45 mins...used your rub. Fantastic flavor but I think this is the last time I buy riblets (got 'em for .99/lb, so no big loss). Too much bone, it is really annoying eating them. But the rub was awesome...can't wait to try it with spares.
 
Phil, did the riblets come in a 10-lb box? These are usually "imported", I had a bad experience with them a few years back. They were so bad, i "threw them out"
 
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