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smoked riblets

post #1 of 13
Thread Starter 

looking to see if anybody has smoked pork riblets? looking to know rough time and temp to do these at.

post #2 of 13

I would keep the temps between 225-250°, figure roughly 3 hrs., but if they aren't tender enough, maybe plan on an hour or so in a foiled pan.

post #3 of 13

Yep love them...

 

Follow Johnny's advice and you can't go wrong...

post #4 of 13
Thread Starter 

that's the time and temp i was thinking. i'm going to smoke them at work for an employee xmas party. thank you for the quick responses. 

post #5 of 13

Riblets can go a long time and reheat well so give yourself some buffer time..

post #6 of 13

You could always just go and get a McRib biggrin.gif  Really, this is nothing more than Pork Butt meat. Take it to 165 to 170, sauce it up and go.


 

post #7 of 13
Quote:
Originally Posted by Flash View Post

You could always just go and get a McRib biggrin.gif  Really, this is nothing more than Pork Butt meat. Take it to 165 to 170, sauce it up and go.


 

Flash what he is talking about is the feather bones off of the ribs, not pressed pork patties...

http://www.chicagomeat.com/pdfs/CMA%20Feather%20Bones%20SM.pdf

post #8 of 13

Back in the day before I did smoking, I used to toss a bunch of riblets into the crock pot for a couple of hours with some mango salsa, then pull them out and give them a nice char on a hot weber kettle grill. Super tastey!

post #9 of 13


 

Quote:
Originally Posted by Beer-B-Q View Post



Quote:
Originally Posted by Flash View Post

You could always just go and get a McRib biggrin.gif  Really, this is nothing more than Pork Butt meat. Take it to 165 to 170, sauce it up and go.


 

Flash what he is talking about is the feather bones off of the ribs, not pressed pork patties...

http://www.chicagomeat.com/pdfs/CMA%20Feather%20Bones%20SM.pdf



Nope, wasn't talking about pressed pork. Don't think I've ever even tried that.

post #10 of 13
Thread Starter 

that sounds really good with the mango salsa, ill have to try that one of these days

post #11 of 13
Thread Starter 

lol..beer b-q is correct on what i'm making

post #12 of 13

icon_cool.gif

It sure sounds to me like you are getting some really good advice on your riblets. Now I always leave them on the spares and serve them with the rest of the ribs.

post #13 of 13

Anytime I've made them I like to grill them with mesquite. I like a jalapeno juice based marinade on them. Oh yeah!

 

http://www.smokingmeatforums.com/forums/showthread.php?p=497231#post497231

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