Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork riblets?

Anyone like riblets? If so, do you have a favorite way to cook them?

I had no idea what they were, even though I've seen them for sale over the years. Figured that they are scrap, and they are, but I bought a pack of pre-seasoned riblets from WinCo and actually thought they were pretty dang good. Cooked them medium-fast over mesquite lump. Seemed to work well with the lower amount of fat, and they were moist, tender, and not greasy.

Going to get some unseasoned riblets next time and do a light smoke with salt and pepper.

Look good

I cook them when I am trimming up my ribs. I vacuum seal them (the ones I don't eat as soon as I take them off the smoker) and use them to season up pinto beans when I am cooking them instead of or in addition to ham/fat meat.

A good rub, or brush on a BBQ sauce, grill to taste.

Riblets and beans is a good idea. Thanks.

I put some in the smoker, turned out good.

Looks like "country ribs" which is basically pork shoulder. I am not a butcher so I may be way off.

No, they sell country ribs here and they are different. I think riblets are literally just the tips of the ribs. Tried to buy some unseasoned last week, but local WinCo didn't have any. Just pre-seasoned packs.

What I always called "riblets" were the ends of the spare ribs when you squared that cut out and made St Louis style ribs.

Here is the google definition of a St Louis rib vs a Spare rib. The trimming from the spare are what everyone around here calls riblets.

St. Louis ribs start off as spareribs, but they're trimmed down (the sternum, cartilage, and rib tips are removed) to a rectangular shape and more uniform appearance that's easier to cook and eat, making them a great rib for beginners.