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Smoking Rib tips questions.
Posted on 3/15/24 at 5:58 pm
Posted on 3/15/24 at 5:58 pm
Wanting to smoke spare ribs and rib tips. Going to cut full rack into st Louis spares and then the tips. Question is if smoking at same time should they be done in same method? Do the tips have a shorter cook time? Do y’all wrap them similar to the ribs? Do you cook in one big piece and then cut after cooking or cut up first then cook?
This post was edited on 3/15/24 at 8:24 pm
4
Posted on 3/15/24 at 5:59 pm to creolechef
Use a mask
Pick soft targets
Don't get caught or hurt anyone
Best of luck
Pick soft targets
Don't get caught or hurt anyone
Best of luck
Posted on 3/15/24 at 9:27 pm to creolechef
The tips always come out dry for me if I remove them prior to smoking. I think I just overshoot the time on them.
May turn out better if I smoke as one piece then remove afterward
May turn out better if I smoke as one piece then remove afterward
Posted on 3/16/24 at 12:36 pm to creolechef
I cook my rib tips '"burnt end" style.
Smoke for a couple hours at 225°F until you like the color.
Toss in sauce, place in aluminum pan, cover and cook 1.5 hours at 250°F.
Remove from pan, toss in sauce, place on rack and cook at 275°F until tacky.
Smoke for a couple hours at 225°F until you like the color.
Toss in sauce, place in aluminum pan, cover and cook 1.5 hours at 250°F.
Remove from pan, toss in sauce, place on rack and cook at 275°F until tacky.
Posted on 3/17/24 at 5:53 am to creolechef
Posted on 3/17/24 at 8:33 am to HoustonGumbeauxGuy
I'm thinking of smoking them couple of hours and then make baked beans with them. I had the navy beans soaking last night
Posted on 3/17/24 at 9:45 am to glorymanutdtiger
quote:
I'm thinking of smoking them couple of hours and then make baked beans with them
They would work well like that. I have used them before to flavor items like I would with any other smoked pork product (sausage, tasso, etc..) You will want to be careful eating because they do have some cartilage in them. Also you don't want to cook down to the point they are falling all apart as then you will have the loose bits in your dish.
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