Thread: Sausage and Smoke Cooking

The buttons are the pieces of ribs on the other side of the saw when they cut the back ribs nice and neat.
Taste just like ribs with the small button shaped rib bones In them. A little more fussy than ribs but all the same tastiness..

Thank you,

I went looking and came up with this:



Online Quote:

Button ribs (a.k.a. Applebee's riblets). These are technically not ribs. They are a thin, flat strip of meat and round bone, perhaps 1/4" thick, about 6" long, and 1 1/2" wide, cut from the sides of hog's spine behind the rearmost rib. There are no ribs on the hog there, just little nubs, or "buttons" attached to the backbone. Applebee's restaurants calls this cut riblets, but they are not what had been called riblets by butchers in the past. Because Applebee's has made them so popular, they can occasionally be found in stores under the name riblets. See riblets.

I never ran into this when I was cutting meat. I'll ask some of my friends who are meat cutters if they carry these and if so what they are called here in the States.

Thanks again my friend.

Here’s the recipe I followed. Turns out great.

https://youtu.be/_RzpVEAHAno

Today’s lunch, prepared and served by my bosses boss no less, at home on his own egg.
Pruscutto, (probably wrong spelling).
Full pork belly, rind removed, seasoned with rosemary, garlic, sage, s&p. Then rolled up and wrapped in the rind previously removed and tied.
Smoked at 275 for 8 hrs, then temp raised to 350 for the last 2 hours. Then into the convection oven at 425 for 15 minutes to really snap that crakling..

I was suitably impressed by the resulting sleep inducing sandwich.
Cheers men.

Seasoned some ribs up last night in preparation for dinner tonight. The plan is to smoke these on my Weber gas grill with Mesquite for 5 hours @ 200 degrees. Last 2 hours I'll wrap in foil to help loosen the meat from the bone. My sister, kids and boyfriend are coming over for dinner. Should be a good meal tonight. I'll update as the day goes on.



They go on at noon!!

Commence drooling,,,,,

Put this mess'o'butts on the smoker at 3am. Wife pulled them off for me at 3pm, sorry, no pictures. Here's two of them, and the shredded results. Baked beans and homemade coleslaw to round it out. Nice evening with friends...

I may be riding through Boise on my way home to Walla Walla in mid to 3rd week of July, I'll have to stop by for some good eats!

Since I have purchased a few items from ThermoWorks I get notices about sale items but they also send along info concerning cooking. (Which always seems to use one or more of their products )

The latest included this which I found informative. Apparently the guy isn't a competitive BBQ'r. He does something that I've never done but I've read about several times and that is to use a mustard 'base' so that the dry rub has something to stick to.

Anyway I thought this might be helpful for some of us.

http://www.learningtosmoke.com/2018/...is-style-ribs/

Good post Roy, I do this all the time. Works for me without any issues.
Small amount of mustard goes along way.

P.S.
It’s strange but I have not been receiving post notifications to the subscribed posts until last week...