0
0
Dr. BBQRay,
“Pork tips” come in a 10 lb box. My wife bought them, and she thought she was getting a great buy at $3.99 a pound for ribs. I had never heard of pork tips before and I still haven’t seen them because they are in her mother’s freezer. Can you tell me if they are worth smoking? As for adding charcoal to the wood chunks, should I use “lump or briquets”? I smoked some ribs a few weeks ago and ended up using both because the lump I bought seemed to be burning too quick. I was trying to maintain a temperature of around 200, it ended up being more consistent at 180, is that hot enough? Also, I tried using the “Minion Method”, any suggestions.
Thanks for your help.
Bruce
Hi Bruce,
Those are the top ends of the spare ribs and while they’re a bit of a hassle to eat they’re very good if you cook them until tender and then cut into pieces to serve. There is a lot of cartilage to eat around them but the meat is delicious.
I prefer lump charcoal, but it’s much less dense than briquettes so you need a much bigger pile.
200 isn’t nearly hot enough for cooking good ribs. Try getting the temp up to 230-250. Have fun,
Dr. BBQ
00