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In Reply to: St Louis trimmings posted by DBH on July 03, 2012 at 10:34:14:
If you check the meat case you see rib tips are selling for about a buck more than spare ribs. If you look close at these chunks you can see they are part of the belly or bacon. I filet out the tips and season the heck out of them then cook with the ribs. When the ribs are ready to wrap I put these tips in a pan with a beer marinade cover tightly and continue cooking until the ribs are done. I then cut them into cubes like brisket burnt ends, sauce them up and sell them for $9.00 a pound. I always run out.
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