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.
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.