Some vacuum packed rib tips have been sitting in the freezer taking up space since Harvard, so I decided to cook them up last night. For those who don't know, rib tips are the part of the rib that's left over when you trim a rack of spare ribs into St. Louis cut. I admit that, when preparing for past competitions, I've thrown these away before. I simply don't have time to fuss with them when preparing for a competition. But since my dad was around for Harvard, he said "you aren't going to throw those away are you?" Of course not, dad. After all, we are Dutch. Anyway, they have been in the freezer ever since.
I took one of the two packages (three racks worth) out of the freezer a couple days ago to thaw. My competition ribs are always pretty meaty, so there was quite a bit of meat on the tips. I trimmed them up a bit, gave them a good dose of my own rub, and threw them on the WSM. I basically cooked them like I would ribs, and they turned out good. No pictures to share...too lazy last night.
I've been wanting to try a few different things with the taste of my ribs. This morning, I got to thinking that rather than spending a lot of money and buying new ribs I should "experiment" with the other pack of ribs tips that are in the freezer. I hope to do that over the next couple weeks.
Hope to see all NEBS members at the Annual Meeting next Tuesday. More info on the NEBS web site.
