How To Make Tender Rib Tips Food

OVEN-BAKED BARBECUE RIB TIPS

Steps:

• Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
• Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C).
• Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
• Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
• Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

TENDER, EASY RIBS

Steps:

• Lay each rack out on a heavy duty foil sheet.
• Mix Rib Rub into a thick paste and use your hands to rub it into the meat. You want to rub a thin layer all over without leaving any gritty deposits. It will stain the meat a rich red color. Work the rub into the meat for at least a minute (I hate doing this but it must be done!). Store extra rub in the refrigerator.
• Wrap tightly in foil. I lay the racks vertically on long vertical sheets. I fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil (I usually use two sheets to prevent this) all your good juices will leak out!
• Refrigerate until ready to start cooking (the longer they sit the stronger the flavors will be, however you can cook straight away if desired), you can do this the day before if desired or at home if taking to a picnic or campsite.
• When ready to start cooking place all foil wrapped racks on a rimmed baking sheet or large roasting pan, the packets will leak and your oven will be a big mess otherwise. You can pile them all on, they don't have to be arranged.
• Bake at 300°F for 2 1/2 hours, I have cooked as many as 8 racks for that same time without any difference, although if your ribs are very thick you may want to increase the cook time a bit or if you just want to delay you can cook them at 250°F for four hours.
• At this point, remove a rack and careful unroll the foil to check if they are done, the bones should be loose in the meat (you should be able to remove a bone just by pulling it with your fingers). If they are still tight, put it back in for another half an hour or so, keep checking.
• Transfer finished racks (carefully!) to the grill. Baste each side of each rack with barbecue sauce (this rub works will with a slightly-sweet mesquite) and finish them over a high flame for about 10 minutes, get a good crust, be careful not to let it stick.
• If you don't have access to a grill you can use your broiler to crisp them up.

RIB TIPS

Steps:

• To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
• To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
• Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.