rib tips

Tender meaty pieces of pork rubbed with spices and slow smoked to moist chewy morsels.

Smoked Rib Tips

tbsp smoked paprika

cayenne pepper

brown sugar

garlic powder

tbsp kosher salt

tbsp coarse black pepper

cumin

Mix rub ingredients together in a mixing bowl.

Rub the rib slabs generously with the rub and refrigerate at least 2 hours but preferred overnight.

Smoke ribs between 225-250 degrees F for 3-4 hours.

Optional - Last 30 minuets of cook time baste slabs with bbq sauce

Allow rib tips to rest 5 minutes. Chop the ribs into smaller pieces.

Serve

This simple smoked rib tips recipe makes the perfect snack, appetizer, or main course. The rib tip (a.k.a. brisket, costal cartilage, or break) is the triangular, cartilage-dotted slab of meat attached to the lower end of the sparerib. Seasoned with BBQ rub then slow smoked on the grill, these tasty bites are a surefire hit.

Smoked Pork Rib Tips Recipe

slab rib tips ([about 2 pounds (.9 kg) per slab])

Morton Coarse Kosher Salt ([1/2 teaspoon per pound (453.6 g) of meat])

Meathead's Memphis Dust

apple juice

½ cup of your favorite BBQ sauce

Prep. Combine the rub ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps, just chop it up. You can also spread it on a baking sheet and put it in a 225°F (107.2°C) oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

Season the rib tip slabs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but rib tips contain a significant amount of cartilage, so use about 1/4 teaspoon per pound (453.6 g). You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on rib tips if they were served to you unsalted. 

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill&#39;s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.

Cook. Once the smoker or grill is ready, season the rib tip slabs with enough Meathead’s Memphis Dust to color them.

Place the rib tip slabs on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the slabs in order to force the smoke over and around the meat. Allow the meat to smoke for 2 1/2 hours. If you opt not to wrap the rib tips in the following step, simply allow them to smoke for another 45 minutes.

Optional Wrapping Step: For optimal juiciness and tenderness, lay out two double layers of heavy-duty aluminum foil approximately eight inches longer than the slabs of rib tips. Lay the slabs meat side down in the center of the foil. Fold the sides of the foil up and add 2 tablespoons apple juice to each foil packet before loosely sealing.

Place the wrapped ribs on the smoker or grill and cook for another 30 minutes.

Remove the foil packets from the smoker or grill and cautiously open the foil to allow the steam to escape. Remove the slabs of rib tips from the foil and set them back on the smoker or grill. Cover the smoker or grill, and allow them to cook until the bark has firmed up and the slabs of rib tips are tender, approximately 15 minutes. Use the “bend test” to check for doneness: just pick up the slab on one end with a pair of tongs and bounce them slightly. If they are ready, the slab with bow until the meat starts to crack on the surface.

Serve. Remove the slabs of rib tips from the smoker or grill. Using a cleaver or sharp chef’s knife, cut the slabs into 1- to 3-inch (25.4- to 76.2-mm) pieces like they do at Lem&#39;s in Chicago. Serve with your favorite BBQ sauce.

https://www.youtube.com/watch?v=KZAbjchzKoM

Southside Chicago BBQ is known for rib tips, sausage, and the unique "Aquarium Smoker" that burns only logs. Click here for a recipe for rib tips https://amazingribs.com/tested-recipes/pork-ribs-recipes/smoked-pork-rib-tips-recipe

Click here to learn more about Chicago Barbecue and the Aquarium Smoker https://amazingribs.com/barbecue-history-and-culture/history-chicago-barbecue

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Chopping rib tips at Lem's In Chicago

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Smoked Pork Rib Tips Recipe

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Smoked Rib Tips

Smoked Pork Rib Tips Recipe

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