Pork Rib Tips
You know that extra meaty bite at the end of Spare Ribs? Those are the Rib Tips, and we’re excited to offer them as a stand-alone product for those who just want the meatiest, richest part of the rack. Cook this cut low and slow to give the connective tissue time to break down, then eat them like corn on the cob. This cut is for those of you who aren’t scared to get your hands a little dirty!
Rib tips come from the lower half of the rib cage on a pig. After cutting the ribs, we separate the pork belly to make our bacon, then remove the ends of the ribs to create St. Louis Ribs and Rib Tips.
Cook these as you would a full rack of ribs. Braise, smoke, or roast, making sure to keep things low and slow. The longer this cut cooks at a low temperature, the more tender the final product.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process