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Author Topic: Riblets for Weekend Sawyer  (Read 255 times)

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Offline caveman

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Riblets for Weekend Sawyer
« on: May 20, 2019, 12:40:20 PM »
        On the tree of the day post, WeekendSawyer asked about riblets.  The few times a year that we grill a lot of slabs, we will bag up the trimmings to either stew in a crock pot or put on the grill at a later date.  Last September, we smoked 330 slabs of ribs one morning so we had quite a bit of trimmings (brisket bones and flank meat).  

When cooking these on the grill/smoker I will usually cook them at about 250 for an hour or a little more, season and them wrap them in foil or put them in a pan for another hour or so.  I'll either season them with brown sugar,honey, cayenne pepper and bbq sauce or a little Italian dressing prior to wrapping them.  After taking them off of the grill, I let them stand for a few minutes and then slice the flank meat into rib shaped morsels.  I just had some leftovers for lunch.

A few pics of some representative photos.  I did not have time to take any pictures on Friday.  Also, in my gallery in the "Grills" folder are a few grills we built and some more food pics.


 

 

 

 

 

 

 
Caveman

Online tule peak timber

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Re: Riblets for Weekend Sawyer
« Reply #1 on: May 20, 2019, 01:11:50 PM »
Looks terrific! Glad to see you pulling the peritoneum.
persistence personified - never let up , never let down

Offline Raider Bill

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Re: Riblets for Weekend Sawyer
« Reply #2 on: May 20, 2019, 01:39:14 PM »
Looks terrific! Glad to see you pulling the peritoneum.
Yep me too. So many people have no idea how much difference this makes.
I have a pair of "bullhead" pliers I use. Makes fast work of the job.
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Online tule peak timber

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Re: Riblets for Weekend Sawyer
« Reply #3 on: May 20, 2019, 01:42:30 PM »
Raider....ditto on the pliers 8)
persistence personified - never let up , never let down


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