Memphis-Style Rib Tips

Pat: One of the first lessons we learned in the restaurant business was to waste nothing. Gina: Use it or lose it. That’s the Neely motto. Pat: Take the brisket bone, or rib tip, for example. It’s normally discarded from the spare rib. At Neely’s, however, it has become another distinctive menu item. We call rib tips the “rich man’s neck bone,” because the gristle and fat make this cut of meat rich and flavorful. We cook ours slowly and gently—it 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 entrée. 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!