Dry Rib Tips, A Great Appetizer

Discussion in 'Pork' started by disco, Jul 9, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I had friends coming over and there is something about having an appetizer ready when guests arrive that I think is very welcoming. 

    I have been experimenting with using that horrible piece of ribs that come with side ribs. You know, the fatty piece that is criss crossed with cartilage and small bones. I started cubing it and cooking it in a modified 3-2-1 method. This friend loves the dry ribs you get as an appetizer in restaurants. So, I decided to try to make dried rib tips in the smoker.

    I took about slab of rib ends that was a little over a pound. I cut it into 1 1/2 inch squares with a heavy knife to go through the cartilage and bones.

    I tossed the squares with a barbecue rub, I used Louisiana Grills Sweet Spicy Smoky.


    I put them in the smoker for 2 1/2 hours. I wanted them well coloured and just a little dry.



    I put the rib tips in a roasting pan and added 50 ml (1/4 cup) orange juice.



    I covered with foil and put it back in the smoker for 2 hours.


    I took the rib tips out and tossed them with more barbecue rub to get a nice coating on them.


    I put them back in the smoker for 40 minutes to dry the surface and set the rub.

    Here is the finished product.



    The Verdict

    This is one of the best things I ever made. The meat had a dry surface with a nice chew but was still moist and tender on the inside. The sugar in the rub made a great coating and tasted great. The fat and connective tissue had completely dissolved and they were easy to eat. Just have a bowl for the remaining bones.

    The only thing I would change would be to make more next time as these quickly disappeared.

    Disco
     
    Last edited: Jul 9, 2016
  2. idahopz

    idahopz Smoking Fanatic

    Looks tasty, Disco, and I agree - guests really like an appetizer waiting when they come in the door

    [​IMG]

    Pete
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, IdahoPZ! From the time I have spent in Idaho, that kind of hospitality is common.

    Disco
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great idea Disco!

    I usually eat them off the smoker while the ribs are smoking.

    Gonna try this for sure!

    Points!

    Al
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco!

    I've used that piece for char Sui before, tasty!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh yeah

    Points!
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Great idea Disco! Will be setting those pieces aside from now on to try this out [​IMG]
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Al. I was surprised how good they were.
    Char siu bites is what I did on my first try. I agree, very good. Thanks for the point, Case.
    The point is much appreciated, Duke.

    Disco
     
  9. b-one

    b-one Smoking Guru OTBS Member

    I could eat a few of those!:biggrin:
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, B!
     

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