Yet another thread about tacos....
Over the weekend I did a rack of spares that I trimmed into St Louis style. Salt and pepper only and no wrap. I did the tips along with with them to use for something later in the week.
Here is a couple pics of the St Louis ribs from Saturday
Fast forward to taco Tuesday..
Before work I got out the leftover rib tips that I had smoked alongside the ribs and cut them in half
Then I put a can of chipotle in Adobo sauce and a quart of home canned V8 style vegitable juice from the garden in the crock pot. Blended together with the stick blender.
Then put the rib tips in and set to low until I got home from work
Well I got stuck at work a little longer than expected so 12 hours later I pulled the rib tips out to shred up and remove any cartilage........well I guess they cooked long enough because I couldn't find a single piece of cartilage! It all melted away! Lol.
Here it is all shredded up and mixed in with just a little of the sauce.
Threw some tortillas on the grill and choped up some onion and cilantro.....ready to build some tacos.
And the finished product....rib tip meat,onion,cilantro,lime juice,sour cream and a little queso fresco.
Another successful taco Tuesday! The rib tips deffinatly had some heat! Ok for me but a little too much for the wife. Next time I'll use about half the amount of chipotle in Adobo sauce.
Thanks for taking a look!
Over the weekend I did a rack of spares that I trimmed into St Louis style. Salt and pepper only and no wrap. I did the tips along with with them to use for something later in the week.
Here is a couple pics of the St Louis ribs from Saturday
Fast forward to taco Tuesday..
Before work I got out the leftover rib tips that I had smoked alongside the ribs and cut them in half
Then I put a can of chipotle in Adobo sauce and a quart of home canned V8 style vegitable juice from the garden in the crock pot. Blended together with the stick blender.
Then put the rib tips in and set to low until I got home from work
Well I got stuck at work a little longer than expected so 12 hours later I pulled the rib tips out to shred up and remove any cartilage........well I guess they cooked long enough because I couldn't find a single piece of cartilage! It all melted away! Lol.
Here it is all shredded up and mixed in with just a little of the sauce.
Threw some tortillas on the grill and choped up some onion and cilantro.....ready to build some tacos.
And the finished product....rib tip meat,onion,cilantro,lime juice,sour cream and a little queso fresco.
Another successful taco Tuesday! The rib tips deffinatly had some heat! Ok for me but a little too much for the wife. Next time I'll use about half the amount of chipotle in Adobo sauce.
Thanks for taking a look!