Rib tips

[HoosierKettle]

I haven't noticed any rib tip cooks lately. Personally I buy whole racks of spare ribs, cut the tips off in a whole strip, then cook the St. Louis ribs and tips at the same time. I think they are fantastic.  You just eat the good bits around the tip.

And a question, why does everyone say St. Louis are more meaty than baby back?  My experience is just the opposite. St. Louis have a thinner profile imo. The baby backs that I have always done have a thick meaty, fatty layer of meat above the bone.  Just curious. Maybe I'm missing something.





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[mhiszem]

Looks amazing and good idea to separate.


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[kettlebb]

I completely agree with you Sean. Baby back ribs are gonna be my go to from now on. I absolutely love doing ribs.


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[Yendor]

I did my first St Louis cut ribs about a month ago, always did bb's before that. Yeah, not my favorite, will be sticking with the bb's going forward. My wife was disappointed in the meat to bone ratio.

[HoosierKettle]

Both are great but St. Louis are our favorite. The rib tips are a bonus as well.


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[hawgheaven]

Can't find full racks of spares around here anymore. That's what I used to buy for spares, trimmed them myself, and used the "cut-offs" for many things. Now, the stores around here are selling spare ribs already trimmed, and A LOT more expensive. I go right to the BBs anymore.

[Travis]

I've never heard that spares had more meat than BB's. I've heard they have more fat because of the location of them on the pig. I like spare's more than BB's, but my girls are the other way. Rib tips are what I call the "cooks treat".

Nice cook, bud. How's that blue mbh doing?


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[HoosierKettle]

I've never heard that spares had more meat than BB's. I've heard they have more fat because of the location of them on the pig. I like spare's more than BB's, but my girls are the other way. Rib tips are what I call the "cooks treat".

Nice cook, bud. How's that blue mbh doing?


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Blue and red are hanging out in the background uncovered and enjoying the nice weather. You reminded me that I need to start using it. The blue is my favorite if I had to pick one. Colored kettles are a tough one. I like them but don't want to get them dirty. If I don't use them then I question why I keep them. Either way they are too cool to let go right now.


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[HoosierKettle]

That's why I need a weathered warrior.


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[kettlebb]

Use the hell out of them @HoosierKettle .  Don't be afraid to get them dirty. I'll put all mine in the rotation now. I think I'm up to 6 or 7 redheads. I'll be damned if I'll be old and dying and say why didn't I cook on those redheads.


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[HoosierKettle]

Your right.  It's easy to neglect grills when you have several. It's almost overwhelming trying to keep track of which grill your going to use and which one needs ashes dumped and which one has leftover coal.
I need to develop a system and dedicate one grill to use for a month then switch. That's a plan anyway. The 26" has gotten a rare call to travel this weekend. Just local but a friend wants help at a party and specifically requested the 26. I couldn't say no of course.


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[kettlebb]

Good luck at the party brother and have a blast while doing it.


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[kevin yeager]

Mmmm


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[Davescprktl]

I have always cooked spares and got better at it each time I make them.  Like the idea of cooking the tip for some extra good meat.  Where I live it's hard to find spares on sale.  Baby backs are on sale all the time.  Never cooked them but would like to try.  I hear that the cooking time is less and they can dry out if you aren't careful.  Any tips for cooking baby backs?

[HoosierKettle]

I have always cooked spares and got better at it each time I make them.  Like the idea of cooking the tip for some extra good meat.  Where I live it's hard to find spares on sale.  Baby backs are on sale all the time.  Never cooked them but would like to try.  I hear that the cooking time is less and they can dry out if you aren't careful.  Any tips for cooking baby backs?

I cook both in a similar fashion.

Spares are on sale frequently in my area. These were $1.69 per lb. sales generally guide my menu more than anything.


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