My stovetop smoker Cameron is 13 years old this year, if I remember correctly. Could be older. I bought it soon after we moved to Austin. So, my pictures are for real, without any advertising glamour — our late dinner yesterday, after 10 hours of work in the office.
I am known as “riblets gal” by our local HEB butchers (I call them “meatmongers”). I buy riblets almost every time I see them on sale — for big parties or just for us. They are crazy good quickly grilled, smoked, and served with Salt Lick BBQ sauce and beer!
There is some debate in the meat cutting world over the true definition of a riblet. When processing ribs in the St. Louis style, butchers trim off the curved tips of the ribs. The tips of the thinnest ribs, generally left in a connected rack, are the riblets I feature in this recipe. The only prep they need is trimming extra fat. I do not marinated or brine them in advance. No fancy spices or rubs are used either. The only seasoning is kosher salt and freshly ground black pepper.
I cook riblets, we both stay on the porch and share news and peculiarities of the day…