Every year I make Riblets to take to our Easter gathering. So made 10lbs today. Used Special Blend cause that is what I came to first.(my favorite to use is Hickory or Pecan) and the family don't care anyway lol! Smoked for 2 hr, rotating after an hr. (Top to bottom, front to back). Used PBC seasoning. Total time about 4 1/2 hr. I cool, put in aluminum quarter pan sprinkled with some lt brown sugar. Cool, covered overnight, then wrap with foil and plastic. Then freeze for the trip. We reheat on a grill.
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(http://i1183.photobucket.com/albums/x465/SiFumar/imagejpg3_zpsdf34204a.jpg) (http://s1183.photobucket.com/user/SiFumar/media/imagejpg3_zpsdf34204a.jpg.html)
Those look great. Are riblets the same thing as rib tips?
I've got nothing against a traditional ham dinner on Easter, but on the whole I wish I was in your family. Those look great!
Tailfeathers...they do the ham too...but it's usually a pot luck cook out. Going to Az and usually to warm to do in side cookin! :-).
Smoke em if you got them....more like the riblets at Applebees(if you've had them.) They have flat nickel/quarter size bones. Real meaty and usually .99 lb. Some call them featherbones.
Looks great Sandy, I'd like to eat at least one foil pan of those for dinner.
Looks great. I would skip the ham for those any day. :)
Tasty looking riblets
I would sure love to have a plate of those. The dish sounds good and looks good.