Riblets for Weekend Sawyer

[caveman]

        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.


 

 

 

 

 

 

 

[tule peak timber]

Looks terrific! Glad to see you pulling the peritoneum.

[Raider Bill]

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.
Amazon.com : Maybrun 03101 Catfish Skinner, Nickel Finish : General Sporting Equipment : Sports & Outdoors

[tule peak timber]

Raider....ditto on the pliers 8)