Pat: One of the first lessons we learned in the restaurant business was to waste nothing. Gina: Use it or lose it. Thatās the Neely motto. Pat: Take the brisket bone, or rib tip, for example. Itās normally discarded from the spare rib. At Neelyās, however, it has become another distinctive menu item. We call rib tips the ārich manās neck bone,ā because the gristle and fat make this cut of meat rich and flavorful. We cook ours slowly and gentlyāit keeps them moist and tender. Once cooked, rib tips can be chopped into bite-sized pieces and are often served as an appetizer. They can be found on restaurant menus all over the country, but they are particularly popular in Chicago, where they are served atop a basket of fries. These bite-sized chunks of tender meat can also be served as an entrĆ©e. I have been known to bring home a pound or two to eat with any leftover vegetable that Gina may have prepared the night before. Gina: Do you see why I married this man??? The things he can do with a rib tip!
TONYāS TIP: Rib tips might not be available at all grocery stores. Youāll have better luck at meat markets.
Recipe information
Yield
serves 3 or 4
Ingredients
Preparation
Rinse the rib tips in cold water, then pat dry with paper towels. Season all sides of the tips with salt and Neelyās Barbecue Seasoning, and refrigerate for at least 1 hour, preferably for up to 8 hours in the refrigerator. Preheat the grill to 250Ā°F, preferably using hickory and charcoal. Place the tips on the grill, away from the flame, using indirect heat. Cook the tips meat-side down first, for 2 hours, then flip and cook for 1Ā 1/2 more hours. The tips should bend, and the meat will flake and separate when done. To finish, brush the tips with a generous amount of Neelyās Barbecue Sauce 15 minutes before removing from the grill.
