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Rib Tips (brisket) and Skirt

post #1 of 6
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i plan on doing my first spare ribs this weekend, and i've been doing the usual reading about how to accomplish this. I plan on doing the 3-2-1 technique (or maybe closer to 2-2-1) on my St. Louis style trimmed ribs. My question, however, is what to do with this brisket and skirt. I've read that the skirt (being very thin) will smoke pretty fast, and since we plan on doing some baked beans, I am considering dicing up that skirt when done and throwing it in with my beans.

as for the brisket (rib tips), what is the preferred thing to do with this part? it looks like it will take a bit longer than the skirt to cook since it is a bit thicker. i would appreciate any insight y'all can provide.

post #2 of 6
Last time we did trimmed spares we took all the trimmins and smoked them kinda strong with hickory and mesquite. Seperated the good stuff from the bad and made split pea soup. Your options are unlimited when you got nicely smoked meat. But the soup was amazing!
post #3 of 6
You can do anything with them, but IMHO, they make a nice first taste snack and since they get to temp quicker, they do good for gettin the wife to quit naggin about how long smoking something takesbiggrin.gif
post #4 of 6
On my chargriller I think those pcs are what that little upper rack was made for biggrin.gif If you are doing some smoked / baked beans and can have those parts ( and the ribs if you can )dripping into the pan of beans (Dutches are awesome IMHO ) while they cook . And can resist snacking on the pcs as they get done ( I have a tough time with that part PDT_Armataz_01_04.gif ) they are a great addition to the beans . cut or dice them up and just stir them into the bean pan and let the flavor cook into the beans.
post #5 of 6
I tend to eat the skirt after a couple of hours or so on the smoker. The tips that I have trimmed off, I handle them just like another rack of ribs basically, foiling and all, and just cut them up and take to work for lunches, etc.

post #6 of 6
I put mine in a foil pan with beer and cook them with the ribs. Once they look like they start to get a little tender, I drain them, chop them, and add them to the beans. Then smoke the beans for a couple of hours. By the time the beans are done, the rib meat is plenty tender.
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