We haven't had anything on riblets in a long time. Is anyone doing aything with them of interest? Occasionally I have gotten smoked riblets at the meat market/butcher shop we frequent. They taste like smoked pork chops or ham. Mrs. Bodkin really likes them. Recently I picked up a number of packages of uncooked riblets at the shop. I brine cured them with Tender Quick for one hour, rinsed the dickens out of them and let them dry. I then smoked them in my CS for a little over an hour. They turned out just like the ones I have purchased already smoked. Recently, however, I took my son out to eat at a local establishment that smokes all there food on site in an old shed. He ordered smoked riblets, so I had to taste them. They were terrific, and obviously no brine was involved. I think I will try riblets that way soon. Any thoughts, suggestions or experiences to share? Thanks.
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