Small Ends

A BBQ joint nearby serves "Small ends" which appear to be the end ribs on a slab of regular pork ribs. Some were tender and juicy, whereas others were dried out.

Has anyone else seen them sold like this??

I haven't, just as well since I wouldn't buy them.

MikeS.

Elise many places sell "Rib Tips" or Small Ends or even half a rack of ribs as Small or Large Half. Around here you buy them by the pound, usually soaked in sauce. We like 'em!

We used to buy Rib Tips at Stater Brothers.. a 10 lb box of "Danish Ribs" (Raw). They were the first 2 or 3 bones on the short end of the rack.

Although, I have eaten and enjoyed them some of the time. I still prefer the center, more tender sections of the ribs.
For spare ribs, only the "St. Louis" style for me, please.

No, the rib tips are different. The rib tips are the crosswise cut off the top of the rib.

These were the whole ribs, but only the ones on the "sides" of the slab. None of the middle ribs, if that makes sense.

Elise, my friend, do your mother and I have to educate you on EVERYTHING?? What you are talking about is "button bones".....the ribs cut off the top. I have a package in my freezer, thanks to MIL in Iowa. Also pork temples! Don't make me have to come down there to CA and give you a demonstration!!

In my "stompin Grounds" if I cut off the Button Bones, I'd be Boned to death..My folks want the whole rack, and they sometimes ask for the small end. Sooo that is how i prepare them..FEED THEM WHAT THEY WANT TO EAT!!!

Some of the que places here sell the whole pork skin. I have bought these several times and they still have quite a bit of pork left of them. Then cut them up and fry for pork skins. I started buying them years ago and they were $2 for the whole pork skin and now they charge $7.00 (but still worth it). Some yummy eating as the pork that is left is reall juicky and tender.

Elise,
Sorry for the mixed descriptors. The trianglar pieces that were the small end of the rack of ribs were the ones I was referring to when I wrote of buying them in 10 lb boxes at Stater Brothers. They were a product of Denmark.
Many of the BBQ joints we have visaited sell half-racks of pork ribs...Large or Small half. The small half always includes that triangle at the end of the rack.

the only place I know that sells them in the Dallas area is Clarks Outpost. We get them pretty much every time we go there for an appetizer. You get a pound for about $8. About 3/4 of them are decent, about 1/4 of them are not edible (no meat, dried out, etc).

http://www.clarksoutpost.com/menu.html

quote:

Originally posted by lleechef

Elise, my friend, do your mother and I have to educate you on EVERYTHING?? What you are talking about is "button bones".....the ribs cut off the top. I have a package in my freezer, thanks to MIL in Iowa. Also pork temples! Don't make me have to come down there to CA and give you a demonstration!!

I am not talking about rib tips!!!

I know what rib tips are.

I mean the very last little tiny rib on the end of the slab...an entire rib bone. It is the last rib on the end when you are chopping up a slab of ribs. I think it is what the Mayor is calling "Danish ribs".

And yes, you come on down here out of the frozen Yukon and I am taking you straight into South Central.

quote:

Originally posted by EliseT

quote:

Originally posted by lleechef

Elise, my friend, do your mother and I have to educate you on EVERYTHING?? What you are talking about is "button bones".....the ribs cut off the top. I have a package in my freezer, thanks to MIL in Iowa. Also pork temples! Don't make me have to come down there to CA and give you a demonstration!!

I am not talking about rib tips!!!

I know what rib tips are.

I mean the very last little tiny rib on the end of the slab...an entire rib bone. It is the last rib on the end when you are chopping up a slab of ribs. I think it is what the Mayor is calling "Danish ribs".

And yes, you come on down here out of the frozen Yukon and I am taking you straight into South Central.

I've seen "Danish Ribs" sold by the slab and they aren't considered desirable by bbq enthusiasts because they're a tad short on meat. Would you care to point out on this photo exactly what you mean by a small end?

Porkbeaks,

Looking at the "Top Rack" in the photo It looks as though the butcher trimmed the small triangle of short bones and gristle from the right end of the rack (as situated in the photo). If that were left on the rack it would add another 3" in length to the rack. That 3" triangle is the section I am talking about...and I think the one Elise asked about in her Original Question.

I called those things "Danish" only because they were sealed in cryovac inside a cardboard box boldly labeled with a brand Name (which I can't remember) and PRODUCT OF DENMARK in very large print. There was not a lot of meat on them, and when we tried smoking them they came out dry and almost useless, but cooked in sauce, or basted frequently during slow-grilling they softened up and gave up some very favorful Pork.

I too, have tried the "Danish" ribs and was greatly disappointed. They were tough and not very flavorful. I guess that is why they were so cheap.

quote:

Originally posted by Al-The Mayor-Bowen


Elise,
Sorry for the mixed descriptors. The trianglar pieces that were the small end of the rack of ribs were the ones I was referring to when I wrote of buying them in 10 lb boxes at Stater Brothers. They were a product of Denmark.
Many of the BBQ joints we have visaited sell half-racks of pork ribs...Large or Small half. The small half always includes that triangle at the end of the rack.

\This is the answer...can be great and can be dog food.

OK, the lady says it is the two ribs from the end. I assumed she meant one from either end.

So I asked her, only two per slab? and she said yes. But as I look at the slab, it is not one from each end. It is the two smallest.

I just went and got a slab of ribs. Here are what they are calling "small ends".

The mayor described them perfectly. That is PP favorite part of the slab and she is welcome to it.

MikeS.

Looks good to me!!!

OK Elise, if you wanted that piece at Arthur Bryants (like what is in your Photo), You would order a small half-rack. (as opposed to the Large Half-rack which is the other end of the rack!!)

quote:

Originally posted by EliseT

OK, the lady says it is the two ribs from the end. I assumed she meant one from either end.

So I asked her, only two per slab? and she said yes. But as I look at the slab, it is not one from each end. It is the two smallest.

I just went and got a slab of ribs. Here are what they are calling "small ends".

Damn! Where did you get those ribs?

Off of my oil drum BBQ! My husband can que some ribs. I already had cut two off the "large end" for my dinner before I remembered this thread.

My husband picked them up at Ralphs. I learned the indirect bbq method from you guys and taught him

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=555&SearchTerms=rib

Then he mixed that method with his personal BBQ bible, BARBEQUE'N WITH BOBBY by Bobby Seale (Yes, that Bobby Seale). he marinated them for two nights in Bobby's "Uncle Tom's Bobby-que" baste-marinade, used hickory chips with the coals, basted them, then just finished them with Chris-n-Pitts sauce.

I would re-type the complicated marinade for you guys, but man, it is a long one. Here is Bobby Seale's website so you can order the book itself if you want (Oh man, I have the book in front of me right now and it reeks of bbq smoke!)

http://www.bobbyseale.com/contents.htm

I've got that book somewhere, probably next to my little red book from the chairman, LOL!

quote:

Originally posted by MilwFoodlovers

I've got that book somewhere, probably next to my little red book from the chairman, LOL!

I was at a swap meet and saw that someone had made an LBJ "little red book" but the guy was sking too much for it. Still curious if it was a pro-LBJ reaction to Mao, or making fun of LBJ.

I have a comment or two and a question. First, seems to me the term "small ends" is a bit elusive depending on terminology used across our great land. Around here, I've purchased pork called "rib tips", quick, easy and delicious. Today I drove up to Ruidoso to get a load of Alfalfa for the Longhorns as well as some provisions. I've been keeping my eye on a little store front announcing "Carniceria coming soon". Oh yes, they were open for business today. Stopped in, great find, great folks, all 2 of them! One spoke english, however, when discussing food I am bilingual!. Looked around, great Mexican products. Meat counter was impressive, not large but fresh items put forth by 2 amigos proud of their offerings and eager to special cut as well as marinate purchases.
I bought what they called "short ribs". Don't get excited here, I've had "short ribs" and love them.
Difference here being(the meat), these are not more than 1/3 to 1/2 inch thick cut across the bone, about 5 ribs in length, sorta disected. I declined their offer to spice them up, next time probably. I wanted to knock down these rascals all on my own.
QUESTION. Are you familiar with this cut and I look forward to your suggestions as to how to prepare.
Ole Rouxdog

PS....... I will be shopping there in the future to support this refreshing change in customer service.

Deane,
Do you mean the pieces of bone connected to each other by the usual meat/tissue were "cross-cut to a length of less than an inch (like a skinny McRib in appearance??)

I ask because our butcher out in SoCal used to cut racks of ribs into "Chinese BBQ" Size. Take a squared off rack (or use baby Backs) and cross-cut them into one inch wide strips. They grilled well, especially when well basted (wet-ribs) as they cooked.

Al, I almost described the cut as Chinese or Asian. I believe we're on the same track.
I agree, wet marinated and grilled is the way to go. Asking for suggestions regarding seasonings,prep etc.
A good specialty market, is special. Perhaps pay a bit more, so be it, these folks deserve our support.
Dean