Saturday, April 6, 2013

Pulled Rib Tips and More

This cook was a complete meal on my GMG Daniel Boone pellet cooker and was done on a cold Winter morning a few days ago. It utilized my raised grid setup and also a welding blanket. The ambient temperature at the start of the cook was at 18 degrees. 

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The meal consisted of some pulled, cut, and shredded rib meat, some of Rick Salmon’s Pit Beans, a buttered piece of fried cornbread, and a fried apple pie with some ice cream for dessert. I also added a dip of cottage cheese for my salad. 

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I sometimes use those real large Kroger “Bronto spare ribs which weigh about 4-1/2 to 5-1/2 pounds per slab. I usually cut them down to St. Louis cut and this leaves me with about half of each slab in rib tips. I throw them in the freezer and when I get enough, I usually use them in my sausage, cook them up in rib tips, or make my pulled rib meat as I have done on this cook. 

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I prepped the rib tips with a good rub and then made up my pit beans in a black iron pot.  I placed the rib tips in the cooker with some of them on a raised grid over my beans for additional flavor to this fine side dish. The drippings off of the ribs really compliment the beans. 

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Was a cold morning with a light wind so the welding blanket will help with the cook.

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Later in the cook I added a black iron skillet and started my fried cornbread. 

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After the fried cornbread was done, next up in the skillet was my fried apple pies.

These are the results of this cook.

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I then shredded up the rib meat.

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As plated.

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I added some ice cream to my fried apple pie. 

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Again, it was one nice meal off of my Daniel Boone pellet cooker.

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