Okay, folks, let’s dive into my little adventure with “rib tips for sale.”
It all started with a craving. A serious, gnawing-at-my-soul craving for some fall-off-the-bone, melt-in-your-mouth rib tips. I’d been seeing them all over my social media, and my stomach was starting to protest my lack of action.
So, I started my quest. First, I needed to find a good source. I didn’t want any of those sad, grocery-store rib tips that have been sitting around for who knows how long. I wanted the good stuff.
I hit up a few local butcher shops. The first one was a bust – nothing but full racks. The second one, though, the butcher gave me a wink and said, “I got you.” He disappeared into the back and came out with a tray piled high with glorious, meaty rib tips.
Victory! I grabbed a few pounds, feeling like I’d struck gold. Now, the fun part: the cooking.
I decided to keep it simple. I didn’t want to mess with a complicated recipe that might ruin my precious rib tips. I went with a dry rub – a mix of paprika, garlic powder, onion powder, brown sugar, a little cayenne for kick, and, of course, salt and pepper.
I slathered those rib tips in the rub, making sure every nook and cranny was coated. Then, I wrapped them tightly in foil and tossed them in the oven at a low temperature – around 250 degrees Fahrenheit. The key is low and slow, baby.
- Low and slow: Oven at 250F
- Dry rub down first: My own mix.
- Time is an ingredient: 3 to 4 hours.
I let them bake for about 3-4 hours, checking on them occasionally. The smell that filled my kitchen was heavenly. It was pure torture waiting for them to be done!
Finally, the moment of truth. I pulled them out of the oven, unwrapped the foil, and… oh. my. goodness. They were perfect. Tender, juicy, and the meat was practically falling off the bone.
I whipped up a quick barbecue sauce – nothing fancy, just some store-bought sauce mixed with a little honey and apple cider vinegar – and brushed it over the rib tips. Then, I popped them back in the oven for another 15 minutes to let the sauce caramelize.
The Result
Pure, unadulterated rib tip bliss. I devoured them, savoring every bite. It was definitely worth the effort, and I’ll be making them again soon. Maybe even selling some to my neighbors, now, I thought to my self.
They were that good!
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