St Louis or just Spares?


 
Yep. That's what I thought. (Smithfield/Walmart) Some don't like the fact that they are processed, but I've found they beat anything else I find around here. For me, it's all about the end result.

I just cut the rib tips so they lay flat in a 2-gallon freezer bag along with other smaller trimmings. We have no problem chewing on the cartilage.
 
There's a local butcher that trims spares St. Louis style then rolls them with the trimmings in the middle. Customer gets the trimmed ribs and the trimmings. Great when I just want ribs for dinner and don't want to buy the gigantic 3-pack from the warehouse store.
 
Mario said:
I have a hard time with rib tips, how do you guys cook em?
Click to expand...
250-275 for 3 to 4 hrs.
poke for tenderness.

Edit: I found link.
www.saveur.com

Chicago-Style Rib Tips

An earthy-sweet spice rub and pineapple barbecue sauce render these slow-smoked rib tips juicy and full of flavor.
www.saveur.com www.saveur.com

And another way.
tvwbb.com

Charbroiled rib tips.

Normally I do these full size, but decided to try em like burnt ends. You need a cleaver and don't try to cut thru the breastbone side, flip it up and find the natural separation between the cartilage. Grilled wit 4 chunks of Hickory, they where foiled in a pan for about an hour with a splash of...
tvwbb.com tvwbb.com

amazinghamburger.com

Chicago Style Chargrilled Rib Tips!

Pork Ribs Tips are delicious and most folks cut them off the spare rib and throw them away. Just grab some charcoal and dozen or so of the ribs tips and get ready for some delicious mouthwatering eating! Growing up in the Midwest in cities like Chicago, Detroit & Saint Louis you learn at an […]
amazinghamburger.com amazinghamburger.com
 
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