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Rib Tips ?????


 
Rib tips are the top of the spare ribs that are trimmed off when making St.Louis style ribs.Some people like to eat them or use them in beans, etc. I usually just throw them out cause I don't care for all the cartilage that's in them, but others love them.
 
I cook the rib tips and they become the cook's "reward" a little while before the ribs themselves are ready
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Pat
 
I personally love the rib tips and think they have great flavor. Instead of cooking them with the ribs, I'll save several slabs worth and cook them up at one time for a meal.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight:
Instead of cooking them with the ribs, I'll save several slabs worth and cook them up at one time for a meal. </div></BLOCKQUOTE>
Yes, me too. They are good. Same meat as on the ribs. Why not, I paid for it. Might as well eat.
 
My wife and I love rib tips. I buy them by the 10 or 25 pound case here in Chicago.

Great eating, my wife likes tips more than babks or spares.
 
I use mine for beans, chili and pepper stuffing most of the time, though I chopped up the last ones to use on nachos.
 
I definitely don't throw them out. Plenty of meat on them and I paid for them so I'm going to eat them. They're not as easy to eat as the ribs, but still taste great.
 
All the cartilage can making eating them a bit of a pain. The wife likes spares cooked by the 3-2-1 method. The last couple of times I foiled the tips at the same time as the St Louis trimmed ribs, but left the tips in the foil beyond the 2 hrs, until they were fall-apart tender. It was easy to separate the meat from the other stuff.

Pulled pork presentation but with a rib meat taste.
 
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