Ray has cooked from smokettetes to 160 s,and travels and demos the FECs 100 where he travels.He has also been a cook for the cookshack cooking schools.
Here is his input,and you don't even have to purchase one of his many cookbooks.
Posted by drbbq on April 30, 2010 at 11:32:13:
In Reply to: Rib Tip recipie posted by Ron Wise on April 30, 2010 at 11:17:15:
From my first book.
Chicago-Style Rib Tips
Because of the long history of slaughterhouses and stockyards and the wonderful nickname “Hog Butcher to the World” many people assume that Chicago is a serious BBQ town. Truth is, it isn’t. I spent 25 years as a Chicago truck driver and I am very well acquainted with the food of the neighborhoods in Chicago. Chicago is a hot dog, pizza and Italian beef town. There are some BBQ joints, but they are mostly run by immigrants from the South. These joints started in the poorer neighborhoods where the folks couldn’t afford ribs, so they began cooking the rib tips. They quickly became the staple of Chicago BBQ joints. These are the cheap cutoffs from the spare ribs. I once stood in a room with 40,000 pounds of them in a refrigerated warehouse in Chicago. There were big skids of them everywhere. These are not to be confused with riblets, which are a hard-to- find cut called featherbones. The chains are buying all of those too. Speaking of the chains, they have all now invaded my beloved Chicago and ruined the overall character of the cuisine. Such is life. Look for the remaining gems if you visit.
Rib Tips from 6 slabs of ribs
BBQ Rub
2 cups BBQ Sauce
1 cup apple juice
Prepare your cooker to indirect at 250 degrees using some hickory and cherry wood for flavor.
Apply a heavy coat of the rub to the tips and put them in the cooker for 4 hours. Remove from the cooker and let rest for 10 minutes. Cut across the length of the pieces at 1” to 2” intervals. Put all the pieces in an aluminum foil pan. Add the BBQ sauce blended with the apple juice and toss to coat the tips. Cover with foil and return to the cooker for another hour. They should be very tender. If they aren’t, leave them in for another 30 minutes and check again. Serve with white bread
Yield: 6 to 8 servings.
Now there is some regional bbq.