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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Rib Tips
Anyone have a good recipe for Rib Tips. I was wondering if I should
smoke them or BBQ them? Either is appreciated. -FKB |
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Rib Tips
gs > wrote(and God help me I cannot fathom why): > Anyone have a good recipe for Rib Tips. I was wondering if I should > smoke them or BBQ them? Either is appreciated. > > -FKB Congrats-you win another award.<Hooray!!!> I bestow on you the coveted "****edup Kocknecked Bullshit" award for this here above jewel. "Rib Tips" <teehee> "smoke them or BBQ them" ROTFLMAO!!! This is easily the by far most taint-lickin-booger-eatin-*stupid* post I've seen to this NG in yeeeeears-ever stupider even than the alt.appy.cuzzin****inbobtards at their hee-yuckin-est. I hardly ever EVER --EVER-- plonk anybody but,JeezTitsonRollerskates,'MAN',you practically BEG for it. Do all involved a favor and go suck your fist down your throat as far as it will go and do it quickly. But yet,to show what a sport I am,here's a 'recipe' like ya asked for: 1.) open package of rib tips 2.) give to the dog monroe("smoke them or BBQ them" HAW HAW HAW "wonderful blog" HEE HEE HEE) |
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Rib Tips
On Jan 10, 3:07 am, "monroe, of course" >
wrote: > gs > wrote(and God help me I cannot fathom why): > > > Anyone have a good recipe for Rib Tips. I was wondering if I should > > smoke them or BBQ them? Either is appreciated. > > > -FKB > > Congrats-you win another award.<Hooray!!!> I bestow on you the coveted > "****edup Kocknecked Bullshit" award for this here above jewel. "Rib > Tips" <teehee> "smoke them or BBQ them" ROTFLMAO!!! This is easily the > by far most taint-lickin-booger-eatin-*stupid* post I've seen to this NG > in yeeeeears-ever stupider even than the alt.appy.cuzzin****inbobtards > at their hee-yuckin-est. I hardly ever EVER --EVER-- plonk anybody > but,JeezTitsonRollerskates,'MAN',you practically BEG for it. Do all > involved a favor and go suck your fist down your throat as far as it > will go and do it quickly. But yet,to show what a sport I am,here's a > 'recipe' like ya asked for: 1.) open package of rib tips 2.) give > to the dog monroe("smoke them or BBQ them" HAW HAW HAW > "wonderful blog" HEE HEE HEE) I do not have a dog. I am kind of confused. |
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Rib Tips
On Jan 10, 1:07*am, "monroe, of course" >
wrote: Hey Monroe, long time no see, happy new year to you. |
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Rib Tips
Anyone have a good recipe for Rib Tips. I was wondering if I should
> smoke them or BBQ them? Either is appreciated. > > -FKB Try Applebees!!! Hey, the guy asked for help, cut him some slack. |
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Rib Tips
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. -- Dave www.davebbq.com |
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Rib Tips
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. |
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Rib Tips
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 www.davebbq.com |
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Rib Tips
"Dave Bugg" > wrote in message ... > 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 > www.davebbq.com > Reasonable discourse...Hard to imagine. Congratulations are in order. (although I was enjoying the other.) Dave, what is the name of the relaxant you are on? Jack |
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Rib Tips
Jack Sloan wrote:
> Reasonable discourse...Hard to imagine. Congratulations are in order. > (although I was enjoying the other.) > > > Dave, what is the name of the relaxant you are on? > > Jack > That's what I want to know. Scotch? Gin? Bourbon? Beer? All of the above? ;-D Thanks heaven I don't see GS posts (that's Goofy Shit posts, right? ) any longer except when folks forget to snip and then I just kill the thread, but did see Daves reply and I always make sure to read his posts. -- Steve |
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Rib Tips
Jack Sloan wrote:
> "Dave Bugg" > wrote in message > ... >> 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 >> www.davebbq.com >> > Reasonable discourse...Hard to imagine. Congratulations are in order. > (although I was enjoying the other.) > > > Dave, what is the name of the relaxant you are on? Tongue. As in, biting my.... :-) -- Dave www.davebbq.com |
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Rib Tips
Steve Calvin wrote:
> Jack Sloan wrote: >> Reasonable discourse...Hard to imagine. Congratulations are in order. >> (although I was enjoying the other.) >> >> >> Dave, what is the name of the relaxant you are on? >> >> Jack >> > > That's what I want to know. Scotch? Gin? Bourbon? Beer? All > of the above? ;-D Well I don't drink alcohol, but I imagine if I did I'd be a snotty-assed drunk which would make things much worse :-) -- Dave www.davebbq.com |
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Rib Tips
Dave Bugg wrote:
> Steve Calvin wrote: >> Jack Sloan wrote: >>> Reasonable discourse...Hard to imagine. Congratulations are in order. >>> (although I was enjoying the other.) >>> >>> >>> Dave, what is the name of the relaxant you are on? >>> >>> Jack >>> >> That's what I want to know. Scotch? Gin? Bourbon? Beer? All >> of the above? ;-D > > Well I don't drink alcohol, but I imagine if I did I'd be a snotty-assed > drunk which would make things much worse :-) Then Jack's right... gotta be drugs. ;-) -- Steve |
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Rib Tips
Steve Calvin wrote:
> Dave Bugg wrote: >> Steve Calvin wrote: >>> Jack Sloan wrote: >>>> Reasonable discourse...Hard to imagine. Congratulations are in >>>> order. (although I was enjoying the other.) >>>> >>>> >>>> Dave, what is the name of the relaxant you are on? >>>> >>>> Jack >>>> >>> That's what I want to know. Scotch? Gin? Bourbon? Beer? All >>> of the above? ;-D >> >> Well I don't drink alcohol, but I imagine if I did I'd be a >> snotty-assed drunk which would make things much worse :-) > > Then Jack's right... gotta be drugs. ;-) LOL!!! -- Dave www.davebbq.com |
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Rib Tips
On 10-Jan-2008, "Spud" > wrote: > Anyone have a good recipe for Rib Tips. I was wondering if I should > > smoke them or BBQ them? Either is appreciated. > > > > -FKB > > > Try Applebees!!! > > > Hey, the guy asked for help, cut him some slack. I only cook whole rib slabs. I trim the tips off when they head for the table and serve the tips right along with the ribs. Some of them always find their way into the beans. Personally, I like smoked rib tips for breakfast with my eggs and grits. I don't need a special recipe for the tips. They're meat. Cook them, and eat them. -- Brick(Youth is wasted on young people) |
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Rib Tips
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) |
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Rib Tips
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 |
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Rib Tips
>> >> 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. |
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Rib Tips
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? |
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Rib Tips
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) |
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Rib Tips
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. |
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Rib Tips
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. |
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Rib Tips
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. |
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Rib Tips
> > 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 |
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Rib Tips
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". |
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Rib Tips
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 |
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Rib Tips
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. |