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Gunna knock out some rib tips this afternoon

post #1 of 11
Thread Starter 
A couple weeks ago, my wife found some super meaty bundles of pork rib tips. Each package had 3 tips in it and they were only .99/lb so it was a steal. Got them all rubbed up at about 8:00 this morning. Gunna let them hang in the fridge til about 3 o'clock. I've never done tips before, but I'm guessing 2-1-1 at 325-350 should sufficient right? I'll take them off whatever time they are done at, just looking for a ballpark on time. I'm also going to try the squeeze butter brown sugar foil sauce.
post #2 of 11
Thread Starter 
That's an awful picture. They are a deep red color.
post #3 of 11

Here's some i just did but they were on a rotisserie cooked over a wood fire.  I also cook them on my mini allot, just slow cook them 275 or so and slice them up.  I like tips way way better than the main ribs. 

 

 

 

 

post #4 of 11
Thread Starter 
Man! Those look good!!
post #5 of 11

I doubt they'll take that long at 325-350 degrees.  Maybe 4 hrs at 225-250

post #6 of 11

Yea no need to wrap those tips, simply cook them until tender probing with a tooth pic or temp probe.  That 275 area has been the sweet spot for me and i like some direct heat on it to give a good texture.   

post #7 of 11
Thread Starter 
I always do that. I'm a pastry chef so my all temps are in the 300s. I meant 225-250.

Also, I'm foiling just to test out the foiling sauce before I use it on a more expensive rack of St. Louis style
post #8 of 11
Quote:
Originally Posted by caribou89 View Post

I always do that. I'm a pastry chef so my all temps are in the 300s. I meant 225-250.

Also, I'm foiling just to test out the foiling sauce before I use it on a more expensive rack of St. Louis style

We really like foiling ribs with sugar and butter, catch all the liquid when you unwrap, and baste them with it for the last hour and they get sticky and sweet. 

post #9 of 11
Thread Starter 


Got em all foiled up with parkay, a little Worcestershire, brown sugar and my homemade KC style rub.
post #10 of 11
Those are gonna be tasty!
post #11 of 11
Thread Starter 
Oh, they are. Took em off after 3.5 hours. Incredibly tender. They are still wrapped up, but I had a sample. Had to run to costco. Will eat em when we get back. They will probably fall apart after the long rest.
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