Dry Rib Tips

Dry Rib Tips at oldfatguy.ca

My friend likes dry ribs and orders them when we go to restaurants. The question was, could I do a great dry rib on my smoker. I fired up the Louisiana Grills Pellet Smoker and gave it a go.

I started with the slab of rib trim that comes with side ribs. You know, that ugly piece that is full of fat and cartilage. I cut it into 1 1/2 inch squares using a large heavy knife to cut through the bones and cartilage. I tossed the squares with a barbecue rub. I used Louisiana Grills Smokey Spicy Sweet Hot.

This recipe can be made in a 210 F oven but there will be no smoke taste.

I preheated my smoker to 210 F and put the ribs on.

Dry Rib Tips 1

I smoked them for 2 1/2 hours over oak pellets. Then I put them in a roasting pan and added 50 ml (1/4 cup) of orange juice. I covered the pan with foil and put it back in the smoker for 2 hours.

Dry Rib Tips 2

I took them out of the pan and put them in a bowl and tossed with more barbecue rub.

Dry Rib Tips 3

I returned them to the grill for 40 minutes.

Here is the finished product.

Dry Rib Tips 4

The Verdict

These turned out great. They had a nice sweet crust with the great chew of dry ribs yet they were tender and easy to eat. This is a great use of the rib trim that comes with spareribs. However, I did make one mistake, I didn’t make nearly enough.

The Old Fat Guy

 

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