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
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
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