I CAN’T. BELIEVE. I was ever buying St Louis ribs already cut. More money for less meat!!!!! Oh my gosh. I had no idea until I saw a full spare at Walmart. So glad I bought it out of curiosity! I will never go back to buying already trimmed ribs.
This is a great video. Not just because of the great recipe, but also because you don't overthink the BBQ process. Too many people get flustered when BBQ "experts" load them down with details. You just make everything simple. The meat...the cutting...the seasoning...the cooking. Wish there were more like this. Thanks!
Malcolm I’ve been Subscribed to you now for about three years. And since I’ve been following you my barbecue people can’t stop eating it. Learned a lot from you. And now I know what I could do with those spare rib tips thanks awesome video! I also referred a lot of people to your website and RU-vid channel, Because when you explain it it’s so easy to understand.
I've said it before and I'll say it again, Malcolm is a treasure and a great guide. I support him by buying killer hogs and the AP, they're available at Walmart now so easy to buy. His recipes have never steered me wrong
I usually do 3-4 racks at a time. Generally I'll take 2 and make rib tips, and the other 2 I'll salvage as much meat and fat as possible to grind into my andouille or hot links.
I have no wisdom to offer, but I wanted to let you know this my favorite stop when I want to figure something BBQ related out! Thanks for all the guidance and help! 'Bout to throw some rib tips on!
I've never threw them away. I have about 8 racks of rib tops in my freezer right now. The best part of the rib in my opinion. Great Job as usual Malcolm!
You’re a BBQ hero! Rib tips are my favorite at restaurants (usually because their cheapest and that keeps in the original spirit of low and slow meat). I’ve only made baby back ribs before but I’m super excited to pick up spare ribs and make these!
This is exactly what i needed tonight! First time making rib tips from the trimmings of our spare ribs a few weeks ago (froze the trimmings). Keep up the great work, Malcom! Your channel is my favorite bbq channel and I always check here first when I want to make something or learn how to make something!
I’ve always wondered what to do with that side piece. In a rib pack in Canada where I am, you always get them with your st. Louis style rib. Thank you.
I just found those at Winco a few weeks ago and wondered if you just smoke them like ribs....well, I purchased some today seasoned them up with your AP Rub and BBQ Rub and they are now hanging out in the frig. These came as the whole rib tips so I didn't cut them up. I'll see how they turn out when I put them on my Traeger tomorrow!
Rib tips are probably my favorite bbq thing next to good brisket... i love making them buffalo style, an hour before i take them out, i toss them in some wing suace and holy cow!!!!
Careful not to dry these out tho. My first attempt they were dry and tough. I treat them more like normal ribs now and it works better and turned out great
Malcolm I’ve always loved that smoker you use for ribs before the Treager. Looks like a metal mailbox. What kind of smoker and model is that? I think that’s the best smoker you have.
Good video. I have a couple bags of trimmings from my Memorial Day smoke of spare ribs, and I was looking for something to do with them. I usually braise em in the oven, but any chance to get smoke and pork together sounds good to me.
I noticed you were using that new Traeger Timberline and I was wondering what is your opinion about it is it worth the money, I use a Traeger Big Texan right now, I was consider buying a new one
Dean Nelson it's best to cut the brisket bone away to ensure even cooking on the rib itself. The brisket bones are much thicker so you want to cook them separately.
