FoodBanter.com - Riblets

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It seems that quite often lately, I have seen riblets advertised in the
grocery fliers (HEB mainly). Actually, I never heard of riblets until
about a year or so ago when there was a posting here. I have been
queuing for fifty+ years and never heard of them, so I asked what
they were and learned something.

Still, I didn't try them, they looked gristly, boney, and short of meat;
perhaps best suited for boiling down to make soup.

Does anyone actually barbeque with these? What procedure, and
what are the results?

Thanks, Bob-tx

On 9/23/2010 3:18 PM, Bob-tx wrote:
> It seems that quite often lately, I have seen riblets advertised in the
> grocery fliers (HEB mainly). Actually, I never heard of riblets until
> about a year or so ago when there was a posting here. I have been
> queuing for fifty+ years and never heard of them, so I asked what they
> were and learned something.
> Still, I didn't try them, they looked gristly, boney, and short of meat;
> perhaps best suited for boiling down to make soup.
>
> Does anyone actually barbeque with these? What procedure, and what are
> the results?
>
> Thanks, Bob-tx

I've done them on foil on the gas grill, but off-set from the flame. I
coat them well with a rub, wrap in foil and let the sit for several
hours in the fridge.

With the foil underneath them, they sit in the grease and don't get too
dry. Serve them with sauce just like you'd do with regular ribs if you
are Texan. 'Foreigners' will probably slather them with mop stuff,
juices and assorted liquids, but around here our ribs are dry and sauce
on the side.

They are a chore to eat, but they taste like real ribs. You do have to
chew around a lot. We have enjoyed them as an appetizer with drinks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/23/2010 6:15 PM, Janet Wilder wrote:
> On 9/23/2010 3:18 PM, Bob-tx wrote:
>> It seems that quite often lately, I have seen riblets advertised in the
>> grocery fliers (HEB mainly). Actually, I never heard of riblets until
>> about a year or so ago when there was a posting here. I have been
>> queuing for fifty+ years and never heard of them, so I asked what they
>> were and learned something.
>> Still, I didn't try them, they looked gristly, boney, and short of meat;
>> perhaps best suited for boiling down to make soup.
>>
>> Does anyone actually barbeque with these? What procedure, and what are
>> the results?
>>
>> Thanks, Bob-tx
>
> I've done them on foil on the gas grill, but off-set from the flame. I
> coat them well with a rub, wrap in foil and let the sit for several
> hours in the fridge.
>
> With the foil underneath them, they sit in the grease and don't get too
> dry. Serve them with sauce just like you'd do with regular ribs if you
> are Texan. 'Foreigners' will probably slather them with mop stuff,
> juices and assorted liquids, but around here our ribs are dry and sauce
> on the side.
>
> They are a chore to eat, but they taste like real ribs. You do have to
> chew around a lot. We have enjoyed them as an appetizer with drinks.
>

Are they from the chine bone from spares? A bbq joint around here has
what they call Rib Tips and I am thinking these are from the spare chine
bone.. Agree, these can make a great appetizer.

BBQ

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On 9/23/2010 6:36 PM, bbq wrote:

> Are they from the chine bone from spares? A bbq joint around here has
> what they call Rib Tips and I am thinking these are from the spare chine
> bone.. Agree, these can make a great appetizer.
>

I can't tell you. I'm not very good with meat mapping.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"bbq" > wrote in message
...
> On 9/23/2010 6:15 PM, Janet Wilder wrote:
>> On 9/23/2010 3:18 PM, Bob-tx wrote:
>>> It seems that quite often lately, I have seen riblets advertised in the
>>> grocery fliers (HEB mainly). Actually, I never heard of riblets until
>>> about a year or so ago when there was a posting here. I have been
>>> queuing for fifty+ years and never heard of them, so I asked what they
>>> were and learned something.
>>> Still, I didn't try them, they looked gristly, boney, and short of meat;
>>> perhaps best suited for boiling down to make soup.
>>>
>>> Does anyone actually barbeque with these? What procedure, and what are
>>> the results?
>>>
>>> Thanks, Bob-tx
>>
>> I've done them on foil on the gas grill, but off-set from the flame. I
>> coat them well with a rub, wrap in foil and let the sit for several
>> hours in the fridge.
>>
>> With the foil underneath them, they sit in the grease and don't get too
>> dry. Serve them with sauce just like you'd do with regular ribs if you
>> are Texan. 'Foreigners' will probably slather them with mop stuff,
>> juices and assorted liquids, but around here our ribs are dry and sauce
>> on the side.
>>
>> They are a chore to eat, but they taste like real ribs. You do have to
>> chew around a lot. We have enjoyed them as an appetizer with drinks.
>>
>
>
> Are they from the chine bone from spares? A bbq joint around here has
> what they call Rib Tips and I am thinking these are from the spare chine
> bone.. Agree, these can make a great appetizer.
>
> BBQ
>
>
Rib tips are the short, meaty sections of rib from the lower end of the
spare ribs, between the ribs and the breast bone. The rib tips are what is
left over from spare ribs when preparing St. Louis Style ribs. The meat is
thicker, and contains more connective tissue than the St. Louis portion of
the rack. The rib tips have to be smoked at least an hour or so longer than
the St. Louis part.We "low and slow" that portion of the spare along with
St. Louis style ribs and have them the next day. They turn out like ribs,
and at the same time different. They have to be cooked longer to break down
the connective tissue holding the muscle.

Kent

On 24-Sep-2010, Sqwertz > wrote:

> On Thu, 23 Sep 2010 15:18:46 -0500, Bob-tx wrote:
>
> > Does anyone actually barbeque with these? What procedure, and
> > what are the results?
>
> Forget you ever saw them. My HEB's preseason them so they can't even
> be used for soup. The ones I've seen are button ribs/featherbones
> rather than true riblets.
>
> -sw

Odd that this thread just now materiallized. I went to the commissary
yesterday and for the first time ever, they had chine bone strips in
the case. I've never seen that before. I paid $1.64/lb for spares plus
5% at the checkout. ($1.72/lb). If/when I can find sales in the clubs
or big box stores, they're tax free and I can make out. Commissary
is 5% straight across the board on the total at checkout. No
exemptions.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 25-Sep-2010, Sqwertz > wrote:

> On Thu, 23 Sep 2010 23:31:39 -0700, Kent wrote:
>
> > The rib tips have to be smoked at least an hour or so longer than
> > the St. Louis part.We "low and slow" that portion of the spare along
> > with
> > St. Louis style ribs and have them the next day. They turn out like
> > ribs,
> > and at the same time different. They have to be cooked longer to break
> > down
> > the connective tissue holding the muscle.
>
> I always cook whole slabs and the chine + rib tips don't take any
> longer than the actual ribs.
>
> -sw

Ditto. I trim only the flap meat on the back before cooking. I separate
the chine bones from the ribs after cooking and pack them separately.
The flap meat is used either in stiry-fry or as breakfast bacon depending
on mood at the time. I can't even remember the last time I bought either
baby backs or even St Louis cuts.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)