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What is that long piece of meat..........

post #1 of 5
Thread Starter 
Guys, what is that long piece of boney meat that comes with a slab of pork ribs? I have been throwing it the smoker along the slab but it comes out tough and yucky. Thanks!
post #2 of 5
This piece?
http://www.bbq-book.com/news2006/assets/images/ribs-news3.jpg
It should be as tasty as the rib's just done a little sooner and a little bonier. some call it the brisket some call it the rib tips.
post #3 of 5
Thread Starter 
Yup, that's the one! LOL! Well, it's been in 3.5 hours at 225. Should I yank it?
post #4 of 5
If you want them tender, foil the tips just like you would the slab of St Louis spares...Heh, I'm munching on some reheated leftover tips right now from the freezer...they're still darn fine eating!

Eric
post #5 of 5
Your retailer (or other) is taking a slab of spare ribs, and removing the brisket (sternum) bone. Not in an attempt to create the St Louis Cut but rather to make the slab fit in the tray The brisket is normally laid on the bottom of the tray and the slab of ribs folded over the top...It makes for an attractive presentation to the consumer. ~~~ The piece is made up of cartilage, bone, meat, and fat. Cooked properly, it is delicious!!! Commonly known as "rib tips"....HTH and...

Enjoy!
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