Smoking Rib Tips


 
S

Shaun H

TVWBB Fan
I have done it two ways.

It has come out best when I cooked the entire slab together, and then cut the tips once it was finished.

I have also cut the tips off before hand and threw them in seprerately.

What I have noticed is that the tips cooked much faster when they were stand alone, and were done much earlier than the racks were. But when I kept the slab whole, it was cooked perfectly.

Did I do something wrong, or is this normal? If its normal, why?
 
I don't what to miss-read your post but if it comes out best (for you) when doin a whole slab of spares.. Than no.. you did not do something wrong.
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Or am I missing something?
And yes, rib tips will cook faster than the racks, you just have to keep an eye on them and take em till tender.

Tim
 
I've had the exact same experience. Either thats just the way it is or we're both making the same mistake. Whatever the case, I have since stopped trimming my spares and I cook them untrimmed. I like the way they come out since I've made the change so I'll continue this way. The way I see it, the only good reason for trimming St. Louis style is for appearance. I smoke the meat to eat it - not to look at it. I'm not a competition guy so appearance is not that important to me.
 
yeah I hear you russ. The thing that made me consider it is in those times I need to cut the slabs in half to create room. In which case I got to take the tips off, or get a better knife
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...those times I need to cut the slabs in half to create room. </div></BLOCKQUOTE>

I hear you man - I used to do the exact same thing. But I recently got myself a good quality rib rack so trimming is no longer necessary. I can easily fit 3 whole untrimmed slabs in my rack on the top grate of my 18.5" WSM and they cook up nicely.
 
When I can I prefer whole spares also. But lately all the spares that I buy have been trimmed, with the tips and flap meat included in the package.
In Chi-town rib tips are the king ( well at least on the south-side) and if done right they are fantastic. They sell them in 10# cases from Moo&Oink and they are one of my earliest memories of BBQ.
Just cook till tender..
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Tim
 
Yeah, I think that the tips are best when cooked as full spares as well...at least that's my experience so far.

I've got recipes for rib tips, but so far, it's just not the same as chowing down on a WHOLE spare rib. Publix has fresh spares on sale for $1.99 through Tuesday, so I guess I'll just have to cook a few slabs later this week to see if the other times were flukes.
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