Rib Tips

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

Any time I cook up a batch of St. Louis-style ribs, I make rib tips. Rib tips are the various trimmings leftover from making a rack of spareribs into a rack of St. Louis ribs. I’m a big, big fan of rib tips. They’re tender and tasty, and best of all, they are done before the ribs are, making for an excellent snack while you’re waiting for the main attraction. To be quite honest, I love ribs tips more than the ribs themselves! Oh my! Blasphemy!

Rib Tips

A Word Of Caution

Remember that there is a lot of cartilage and bone in rib tips. You have to be careful eating them as sometimes you can get a small piece in a bite. Just chew slow and enjoy the lovely flavor.

Check out my recipe for 3-2-1 St. Louis-style spareribs. They are fantastically tender and tasty, and of course, you can make some tips from the trimmings! It’s a win-win!

Rib Tips
Print Pin
5 from 1 vote

Rib Tips

I’m a big, big fan of rib tips. They’re tender and tasty, and best of all, they are done before the ribs are, making for an excellent snack while you’re waiting for the main attraction.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Mike

Instructions

  • Season rib tips with your favorite rub.
  • Smoke along with your ribs at 225 F, for 2 hours.
  • Remove tips to a pot and add BBQ sauce to cover.
  • Simmer for another hour or until very tender.
  • Serve with lots of paper towels.

Nutritional values are approximate.

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.