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Have you ever cooked barbequed rib tips?

8 years ago

I can get 50 pounds for a good price, we're doing Easter at our house and I thought I might try them. There will be about 30 of us so sit down dinner is not an option. It's always buffet style. Have you ever done them and if so, how did you do them?

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Comments (5)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
50 lbs of rib tips?

or tips for 50 lbs of ribs?

dcarch
two25acres
Original Author
8 years ago
Tips.
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I know a lot of people use a pressure cooker for ribs and it makes for quick ribs (and other foods). I thought about buying a pressure cooker, especially an electric one but decided against it. I usually brown the ribs, give them a seasoning rub, then into the Nesco and slow cook for a couple of hours. Buffets, Inc. closed down over 80 of their locations but all of the ones in MN stayed open. Guess we patronize them enough to stay open. It's interesting to see peoples' choices. I'm not into "people watching" much but sometimes get a kick out of how people dine. I used to be one who liked ribs drenched in sauce. After trying the "Memphis style" at Chili's I enjoyed them so much I went on a search for different rubs (and found hundreds, well, way more than that!) and now experiment with different rubs. I sometimes add some sauce afterward. And I'm really a fan of country style ribs and yes I know they're technically more of a "chop" but when you cook 'em like ribs and the pork boys are satisfied with the name, that's good enough for me. Hi Sooey. I like the Cook's Country and America's Test Kitchen shows and agree, they have a good website. They don't talk down to you like so many of the cooking shows do, they seem to try to teach. Some of their recipes get a little overboard to get the "perfect" whatever but I still pick up some tips and stuff from the show. Once you know the basics of making ribs, they're not difficult. And usually they're always good if cooked tender. (I'm still full from yesterday!) :)
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fawnridge (Ricky)
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John Liu
8 years ago
I've never cooked rib tips.

This last summer, Dear Daughter was head of kitchen at camp, and needed to figure out how to cook ribs for 250 people once a week with no working oven, only two available burners, no outdoor smoker or grill, very inadequate ventilation for the inside charbroiler, unskilled line cooks, and limited time to devote to the dish. We developed this process.

- Simmer ribs in huge pots of seasoned water for a few hours, starting in the morning and working in batches

- Drain, dry and refrigerate

- Coat in a thin sauce/glaze, grill in batches for ten minutes to develop a bit of charring

- Coat in a thicker sauce, grill in batches for a few more minutes to develop some crust.

Purists recoil, but it worked well.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
Good solution the the problem John. I don't have a proper kitchen at the farm and we do fine adjusting to the environment given.

50lbs!? of tips!?

I would do 8lb packages rather flat on parchment lined heavy foil on 1/2 sheet pans, favorite dry rub, over some thick sliced onion, and into a low oven 225 for 2-3 hours...pre-heat hot 375 for 20 min, then turn down. (or those foil pans) . Basically braising till fork tender, not fall apart tender.

You could start a couple batches early and get them chilled on ice and ready for the grill, then start the next batch in the oven....yada, yada.

Then off to the grill for 20 min. with a wet mop and serve with a favorite sauce.

Lots of salads and sides go with tips...anything that goes with ribs. But slider rolls will make a super sandwich.

Everyone has their favorite dry rubs and mop sauces and dipping sauces...just be careful of too much salt. Lots of added salts and sugars in pre-packaged rubs and sauces...probably the one major complaint at gatherings i've been to.

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