On 10-Jan-2008, "Dave Bugg" wrote:

gs wrote:
On Jan 10, 1:21 pm, "Dave Bugg" wrote:
gs wrote:
Anyone have a good recipe for Rib Tips. I was wondering if I should
smoke them or BBQ them? Either is appreciated.

Unless you are talking about preserving vs cooking rib tips (or
riblets), then I would suggest that the terms may be used to mean
the same thing.

In my pit, I would do them at 250 - 275F until done.

--
Davewww.davebbq.com

Thanks Dave. So basically until you see some pullback? My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. You'll want to be a bit more careful monitoring them than

you would a full slab of ribs, 'cause they'll dry out much quicker if
overdone. A lot of times I'll serve 'em like hot wings: throw 'em in a big

bowl, drizzle in a bit of hot sauce, and toss 'em around till thinly
coated.
Serve a small dipping container of a sweet sauce and one of bleu cheese
dressing.

--
Dave

Thanks for that idea about serving tips like hot wings. Happens I have a
few left over from lunch that will get that treatment tomorrow. I can eat
mine that way without forcing them on the DW.

--
Brick(Youth is wasted on young people)

Brick wrote:
On 10-Jan-2008, "Dave Bugg" wrote:

A lot of times I'll serve 'em like hot wings: throw 'em in
a big bowl, drizzle in a bit of hot sauce, and toss 'em around till
thinly coated. Serve a small dipping container of a sweet sauce and one
of bleu
cheese dressing.

Thanks for that idea about serving tips like hot wings. Happens I
have a few left over from lunch that will get that treatment
tomorrow. I can eat mine that way without forcing them on the DW.

Your welcome, Brick. I can't remember where the idea originated, though.
Probably from some little joint I've visited along the way.

--
Dave
www.davebbq.com

Thanks Dave. So basically until you see some pullback? My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. --
Dave
www.davebbq.com




Cummm by yawwwwwwwwww my lord, cummmmmmmmmmmmm byyyyyyyy
yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa.

On Jan 11, 1:15 pm, "Spud" wrote:
Thanks Dave. So basically until you see some pullback? My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. --
Dave
www.davebbq.com

Cummm by yawwwwwwwwww my lord, cummmmmmmmmmmmm byyyyyyyy
yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa.

Thanks guys. I will be sure to take some photos.

Also, ever have pulled beef sandwiches? What is the best cut of meat
for that?

On 11-Jan-2008, gs wrote:

On Jan 11, 1:15 pm, "Spud" wrote:
Thanks Dave. So basically until you see some pullback? My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. --
Dave
www.davebbq.com

Cummm by yawwwwwwwwww my lord, cummmmmmmmmmmmm byyyyyyyy
yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa.

Thanks guys. I will be sure to take some photos.

Also, ever have pulled beef sandwiches? What is the best cut of meat
for that?

Chuck is excellent. Brisket is also good, but a waste of good brisket. Just
cook
it like you would a pork butt.

--
Brick(Youth is wasted on young people)

On Jan 11, 3:21 pm, Sqwertz wrote:
On Fri, 11 Jan 2008 12:23:33 -0800 (PST), gs wrote:
On Jan 11, 1:15 pm, "Spud" wrote:
Thanks Dave. So basically until you see some pullback? My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. --
Dave
www.davebbq.com

Cummm by yawwwwwwwwww my lord, cummmmmmmmmmmmm byyyyyyyy
yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa.

Thanks guys. I will be sure to take some photos.

Also, ever have pulled beef sandwiches? What is the best cut of meat
for that?

I thought you were the BBQ expert?

-sw

Hey Squertz, I will have some photos up so you can see my expertise in
color. Of course they will go on my blog. That is where I put
everything.

Sqwertz wrote:
On Fri, 11 Jan 2008 12:23:33 -0800 (PST), gs wrote:

Thanks guys. I will be sure to take some photos.

Also, ever have pulled beef sandwiches? What is the best cut of meat
for that?

I thought you were the BBQ expert?

-sw

Hell,he thinks chinegristle and featherbones (SEE: thread title) are
good eating. You could Q the hide and feed it to a moron such as he.

On Jan 11, 4:14 pm, "monroe, of course"
wrote:
Sqwertz wrote:
On Fri, 11 Jan 2008 12:23:33 -0800 (PST), gs wrote:

Thanks guys. I will be sure to take some photos.

Also, ever have pulled beef sandwiches? What is the best cut of meat
for that?

I thought you were the BBQ expert?

-sw

Hell,he thinks chinegristle and featherbones (SEE: thread title) are
good eating. You could Q the hide and feed it to a moron such as he.

Aw man, all you can eat Featherbones at Old Mill BBQ on Sunday
morning. I would fast all day Saturday just prepping for such a
feast. I wish you could have gone with me monroe. I bet we would
have had a great time together.

Hey Squertz, I will have some photos up so you can see my expertise in
color. Of course they will go on my blog. That is where I put
everything.


Dude, they gave you a shot. Don't **** it up. This is the most I've ever
seen them bend for a newbie. Pay attention to the posting advice given you
and just try to fit in. Cool down on the "look at me" thing.

Just my $0/02,

Spud

Spud wrote:
Hey Squertz, I will have some photos up so you can see my expertise in
color. Of course they will go on my blog. That is where I put
everything.


Dude, they gave you a shot. Don't **** it up. This is the most I've ever
seen them bend for a newbie. Pay attention to the posting advice given you
and just try to fit in. Cool down on the "look at me" thing.

Just my $0/02,

Spud



Looks like Kevie just morphing... Notice the "Squertz".

On Jan 11, 2:23*pm, gs wrote:
On Jan 11, 1:15 pm, "Spud" wrote:

Thanks Dave. *So basically until you see some pullback? *My guess is
you are looking at a few to several hours for that depending upon
their size.

That's about it. --
Dave
www.davebbq.com

Cummm by yawwwwwwwwww *my lord, cummmmmmmmmmmmm *byyyyyyyy
yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa.

Thanks guys. *I will be sure to take some photos.

Also, ever have pulled beef sandwiches? *What is the best cut of meat
for that?

Beef chuck roll. Ask for it at Sams.

Pierre

On Thu, 10 Jan 2008 20:41:37 -0600, Sqwertz
wrote:

On Wed, 9 Jan 2008 23:55:35 -0800 (PST), gs wrote:

Anyone have a good recipe for Rib Tips. I was wondering if I should
smoke them or BBQ them? Either is appreciated.

Given those two options, I say "yes".

Wonder if he ever figured out why we were laughing at the above
question.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

--
Posted via a free Usenet account from http://www.teranews.com

On Jan 15, 7:14 am, Denny Wheeler
wrote:
On Thu, 10 Jan 2008 20:41:37 -0600, Sqwertz
wrote:

On Wed, 9 Jan 2008 23:55:35 -0800 (PST), gs wrote:

Anyone have a good recipe for Rib Tips. I was wondering if I should
smoke them or BBQ them? Either is appreciated.

Given those two options, I say "yes".

Wonder if he ever figured out why we were laughing at the above
question.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

--
Posted via a free Usenet account fromhttp://www.teranews.com

Reginald, if you make sure to take the temp down to 250 for six hours
and then run it through water the pepper taste really comes out.