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In Reply to: Rib Tips Help posted by New2Q on May 12, 2011 at 05:04:41:
Yo New2Q, I have been posting this recipe for almost ten years and I have pretty much left it the same. The following is my marinade recipe for rib tips, riblets and pork steaks. For rib tips and riblets, I will let the pieces marinate over-night. Pork steaks should soak for no more than eight hours or the meat will turn to mush.
2 cups Wishbone Spicy French Dressing
1 cup lemon juice
2 cups apple juice
2 cups cherry cola
1 cup Woebers Spicy mustard
1/4 cup habenero hot sauce
1/4 cup BBQ rub
Feel free to use this recipe as is or make your additions, subtractions or substitutions. I use no rub on these things. I will even save the marinade after one use and then freeze it until I need it again. One thing I have noticed when the rib tips soak over night, the leftover marinade is approximately 50% of what you started with.
The beauty of the rib tips is that when the outside has carmalized and turned color, they are done. Most pieces are done in three to four hours, some may go a little longer. Because of the sugar involved in the apple juice and dressing, you cannot cook these with high heat or directly over the coals. Riblets from the loin take as little as one hour or up to two hours.
When the piggy parts are almost done, I will give them a good coating of sauce. If I am serving them immediately, I will place them in an aluminum half-pan 9" x 13" x 3") add a little apple juice and seal the pan with foil and let them cook for another 30 minutes at 225º. If I am cooking them for a later date, I will sauce them after they have been removed from the cooker and stack them tightly in the pan, seal the pan with plastic wrap and freeze until needed. When I reheat, I add a little apple juice and cover the pan with foil. I then place the pan in the oven or smoker set at 250ºF for about two hours. I think the reheated rib tips/riblets come out more tender due to the reheating process.
For pork steaks, I cook at the same temperature range of 225º-250ºF. Depending on their thickness, they will take somewhere between three to four hours. I consider them done when you can easily pull a muscle from another muscle. When the pork steaks reach this level of tenderness, they are ready to sauce and go in the pan.
I hope some of this helps. If you have any questions, feel free to ask away......
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