Subj : Re: Ribs
To   : Dale Shipp
From : Dave Drum
Date : Tue Aug 02 2022 05:40:00

-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> Tho today Steve is smoking a rack of ribs & I made a potato salad to go
 RH> with them. Don't know what else we'll do, running low on fresh veggies.

 DS> What sort of ribs?  I have often wondered about the popularity of "St.
 DS> Louis style" ribs.  You take a full rack of ribs and trim off a lot of
 DS> stuff (more than half?) and then sell the rest for more than the price
 DS> of the full rack would have been.  I'll grant that there might be a
 DS> higher yield of meat on the SL ribs, but it just seems wastful to me.
 DS> What do the butchers do with the part of the ribs that they trim off?

Rib Tips. Do you remember when Hap took us to the rib joint in the old 
Pizza Hut building? I asked about rib tips and the owner/cook said "You
must be from Illinois".

 DS> I got to thinking about this again because the restaurants where
 DS> we are now living only have the SL style ribs.
 
Rib tips were once known as the "scraps" of a full rack of ribs. They're 
the bottom portion containing cartilage that's often requested to be 
trimmed off. You may also know them as brisket of the pork or riblets. 
The cartilage softens when it's cooked slowly, turning them into ultra-
tender meaty morsels, made even better when lightly charred on the grill 
and tossed in barbecue sauce. They're arguably the most flavorful among 
ribs, for good reason!

If you get out to a rib joint ask about rib tips. They are bony and 
gristly but quite nice. I was introduced to them at Popeye's BBQ here
in Springfield. Popeye's still exists but his heirs no longer feature
rib-tips as a lunch special.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Pork Rib Tips
 Categories: Pork, Sauces, Rubs
      Yield: 4 Servings
 
MMMMM----------------------------RUB---------------------------------
      2 tb Brown sugar
      1 tb Chilli spice mix
      1 ts (ea) salt, pepper, garlic
           - powder & onion powder

MMMMM----------------------------RIBS---------------------------------
      1 lb Pork rip tips
     18 oz Bottle BBQ sauce; divided
      1 tb Liquid smoke flavoring *
 
  Mix brown sugar, chilli spice, salt, pepper, garlic
  powder, and onion powder in a small bowl. Rub each rib
  with dry rub mixture until thoroughly coated. Let rest
  for 10 minutes (or longer).
  
  Mix BBQ sauce and liquid smoke * until well combined.
  
  Place ribs in the slow cooker and pour BBQ sauce mix evenly
  over ribs.
  
  Cook on Low until ribs are tender, 4 to 6 hours.
  
  Set an oven rack about 6" from the heat source and
  light the oven's broiler.
  
  Remove ribs from the slow cooker and baste w/remaining
  BBQ sauce.
  
  Broil ribs in the preheated oven for 3 to 5 minutes on
  each side.
  
  COOK'S NOTE: Instead of broiling the rib tips, you can
  also throw them on the hot grill.
  
  UDD NOTE: Approach the "liquid smoke" with extreme
  care. It's awf'ly easy to overload. I'm more likely
  to use dry hickory smoke flavouring in the rub. Or
  use Weber/McCormick's/Steven Raichlen pre-made rub
  with the "smoke" already loaded in.
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Every revolution was thought first in one man's mind." - Ralph Waldo
merso
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