Riblets...

acarrii!!

I'm disappointed in you!! As a wannabe chef, you know you should take those things and shove them up a Dove's butt and wrap in banana leaves!! LOL How easily you forget!

Actually you should marinate them in some Mango-Rasberry-Walnut-Honey Chutney and serve with some Kiwi-Garlic-Lemon-Habanero Salsa. YUM, YUM!!

OK, OK.....just teasing with ya! Not being a very creative kinda guy, I cook mine and serve as rib tips. Just pull the meat off with a fork and serve em up....they won't take nearly as long to cook as a rib will.

I know a lot of restaurants that make a lot of money on "ribtips". My favorite way to do them is to sprinkle them generously with Cookshack Spicy Chicken Rub the day before you are going to smoke them. Let sit overnight. Smoke/cook at 250 degrees for 2-1/2 hours.

Let us know how they turn out.

Stuart

So, we conclude that terminology is not consistant across the good old USA. Don't ask me what my butchers said about "points" on a beef briskett.


Smokin won't like it.


Don't ask! acarriii

quote:

Originally posted by acarriii:
Question is, what about the riblets? The narrow triangular "birskett" removed from the spares. I've got 9 of those.(I froze them for later.) I presume I can treat them like regular ribs, but I wonder if anyone knows something unusual to do with them. acarriii.

If you come see me in the "Professionals Only" section of the forum, I'll give you a great recipe for Italian "Gravy"...a red sauce flavored with pork.



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Topchef
BBQ...it aint rocket science, it's ZEN

What I've done with those pieces in the past is smoke them, then put them in a stock pot until the meat has come off the bones. I use this to make what I think is some damn good bean soup.

come on acarri, you can tell!

Think I'm going to worry about a butcher who doesn't know how to trim ribs to "St. Louis" style....

just Smokin'

Okay, Smokin, here goes. What the butcher said! I was in a huge, national-chain grocery store. I found the butcher and asked him about beef briskets. I tried to use some of my new, Forum-learned, terminology. Flats, points, that sort of thing. The butcher said, our briskets have no points. They arrive here without points. They are pointless briskets...
POINTLESS BRISKETS! I told the man, you don't know Smokin Okie!
I swear, it's true. acarriii

I think it was the Butcher that was Pointless

I'll be happy to send him a meat cutting manual in PDF format to read, but that would be Pointless

Just Smokin'

When I used to cut meat at Publix Supermarket in Florida, the only brisketts we ever had were of the prepackaged, "corned beef" variety. LOL.
But there were always 2 different types: either the flats or the points. The package they came in even said "Flat" or "Point". I believe the points cost a bit more than the flats. Some stores only order the flats and never get any points. So maybe the butcher you are refering to has never even seen a point briskett.
I am having a hard time finding a store that has brisketts PERIOD !! (Not the corned beef type).

[This message has been edited by woodking (edited May 27, 2001).]

Well, Topchef, I made the Italian red sauce. (see Professionals only for recipe). The outcome is delicious. But, there's a story there. Want to hear it?
I'm in a time jam. I thawed all 9 ribtips and had to dispose of all of them pronto. We smoked some, and ate 'em. Set 2 aside to do the beans, as suggested by Bruce. And late last night, I went to work on your recipe. You say to use a heavy pot to simmer in. Good advice. Heaviest thing here is a 10 quart Lodge cast iron pot. And that's the key to this story. Good equipment!
Because, I went to sleep!
I put the concoction on the stove at midnight to simmer for one hour. My wife went off to bed. I stretched out on a sofa to wait for the alarm on the stove to ring. Just a little snooze.
Suddenly, the dogs bark, I jump up, and it's 6:15 in the morning.
But, it's okay, it's okay. Beautiful cast iron pot. Distributed the heat...all night long. I scooped the now very reduced red sauce into another pot. Some had stuck to the bottom of the Lodge, but not much. And no scorched taste. Just very mellow. I put some water back in, and then strained, as instructed.
It might not be rocket science, but it helps if you are awake, I think. acarriii

Good save acarriii!!

Indeed - good equipment is vital in my line of work. I have knives which date back 20 years...saute pans 15 years old - all in perfect condition.

K guys...I'm off to Florida for my sweeties 50th B-Day bash. Cya in a couple o'days.