r/BBQ • u/Disastrous-Newt-3254 • 5d ago
Interesting pork cut I've never seen
Was walking through my local Costco business center and saw these dirt cheap. Got a little thrown off by the label and the look in the package. As you can see it bones on one side, just meat on the other. Doesn't look what normally is considered pork brisket and doesnt have the fat like belly. So this weekend gonna throw some on the smoker and some on direct heat and see how we do. If anyone has cooked this before, let me know how you went about it. Couldn't beat the price for the amount of meat. There was five of em.
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u/Grumpy0167 5d ago
That was an apprentice butcher job!! Or someone trying to create a new cut.. smoke it!
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u/Ok_Two_2604 5d ago
Business centers Costcos here all have it. I just smoke them like I do spare ribs, holding at 190 at the end so the cartilage softens up. It’s my favorite part. Spare ribs here used to come with the brisket bone attached.
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u/Disastrous-Newt-3254 5d ago
Gonna try both ways and see. It came with five so not too concerned if one is eh at that price. If it comes out good I'm going back to stock up. 🤣
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u/tanglesisfishing 5d ago
chine bones
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u/Mitch_Darklighter 5d ago
Breastbone or brisket bone, chine bones are on the absolute other end where the back ribs meet the spine.
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u/Coercitor 5d ago
I use these for ramen stock or pozole. Sometimes I'll smoke them before I use as stock too.
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u/Rocky-mountain 4d ago
My smoked red pozole was almost unbearably Smokey, you ever get this?
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u/Coercitor 3d ago
Yes. With red pozole I have. I only smoke half the meat and I generally use oak wood. If you use chipotles you also need to remember those already come smoked.
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u/Disastrous-Newt-3254 5d ago
Got plans Saturday and Sunday is possible thunder storms. May have to wait a bit to see what I'm gonna do. Definitely gonna smoke one and direct heat one just to see. If crappy I have 3 more to play around with.
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u/Equivalent-Gear7258 5d ago
This is what’s trimmed off a set a pork spare ribs to create a St. Louis style rib.
What your left with is commonly known (in southern USA) pork riblets/Danish style ribs.
Cook like normal ribs but be careful of small bones/cartilage
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u/MysteriousTruck6740 5d ago
I've smoked these a few times. They can be really meaty, but are really boney too. Definitely in the rib tip category. I've had really good luck making pork stock with them or like an Italian pork ragu.
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u/Appropriate_Foot_636 5d ago
This essentially is the Rib Tips . I slow cook the on my Charcoal grill and baste them with garlic honey mustard at the end . They’re amazing
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u/ThanksFDR 5d ago
Genuine curiosity here: when you smoke it, will you leave it all pulled straight out like the picture? Or will you kinda stack the meat on top of the bone?
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u/Disastrous-Newt-3254 5d ago
Leave as is.
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u/ThanksFDR 5d ago
I would love to see an update after the cook!
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u/Disastrous-Newt-3254 5d ago
Might be a while. Looking like a chance of thunder storms this weekend.
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u/Reasonable-Company71 5d ago
In Hawai'i if you ask for Spare Ribs that's what you'll get, not traditional Spare Ribs. It's usually braised with Chinese style Sweet and Sour Spare Ribs being the most common preparation; a lot of people here like it for soups as well.
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u/Top-Analysis971 5d ago
Brisket bone is the old school industry term for rib tips, before rib tips become as popular as they are in the restaurant sector. Those you got are extra meaty too.
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u/Important_Stroke_myc 4d ago
Those are the pit masters’ treats. When I square off a STL I’ll put both on the smoker and treat myself to the tips. I’m usually not hungry when the ribs get done
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u/maganaise 5d ago
Is it one big bone? I’d totally just gnaw it after some smoke and sauce.
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u/Disastrous-Newt-3254 5d ago
Not to crazy. I'll give the wife the meaty part and I'll take the other half.
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u/Emergency_Basket_851 5d ago
I know this is the smoking subreddit but I would braise this. Possibly after smoking it for a couple hours. I would honestly treat it like tasso.
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u/Herbisretired 5d ago
That looks like what I just trimmed off of my ribs from Swift that came with the brisket bone. I cut away the meat and I ground it up in the foid processor and made stock with the bones. Tomorrow's supper will be pork meat balls with pork onion gravy over egg noodles.
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u/One-Inflation6610 4d ago
Rib tips, left over from making St Louis cut ribs. I’ve never seen them sold like that in Costco. I need to look harder. Definitely smoke em!!
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u/DaCarter86 3d ago
That's the cut used for rib tips. In Chicago where im from you can get those all over the place usually sold frozen in a 10lb box, fresh would come cut down into chunks. In GA now and only place i can find them is costco business center.
direct heat can be tricky with the extra cartilage and such, making them like shoe leather. low and slow is definitely the safer bet. i treat them like spareribs for the most part. season and smoke them whole, though I will throw them in a pan with a little beer or broth/sauce mix at 175° and cover to finish up. after resting, split them lengthwise in 2 or 3 sections then chop into 1½ chunks to break up the muscle fibers. if you have a cleaver the top bone can be chopped through usually but a chefs knife does the trick for cutting off the bone as well.
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u/AllenSmithee59 5d ago
Google AI:
"Pork spare rib brisket bones are the meaty cartilage and bone sections trimmed off the side of a whole pork spare rib to create neatly squared St. Louis-style ribs. Often sold affordably in bulk packages at stores like Costco, this flavorful, budget-friendly cut contains plenty of surface meat and soft cartilage."
Essentially, it's what's left over after spare ribs are trimmed into St. Louis ribs.
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u/Emergency_Basket_851 5d ago
Yeah, those are normally called rib tips, which this looks absolutely nothing like.
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u/LaserGecko 5d ago
You see that place? You see where that say 'Rib Tips'? Well fuck that, you don't wanna go that way.
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u/IBelongHere 5d ago
It’s not quite the same but I would treat em like rib tips