I love the rib tips... They are great alone, I'm sure I'm not the only bloke that likes gnawing on the cartilage! Pitmasters privilege!
I realise you posted it a while ago but, It is a good write Rich!
Heh..as a kid we'd fight over that gristle
After trimming for sausage...it STILL has uses. toss the hunks in a pot of pasta sauce for a couple hours. Or a soup-any remaining meat falls in..and all of that wonderful mouthfeel collagen dissolving in your sauce... mmm...
Thanks Edgy...'preciate the kind words.
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