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Welcome to the world of some serious barbecue nirvana, where a smoky applewood smoked aroma, tantalizing dry spice rub, and tender morsels of meat all collide in this smoked rib tip recipe.
These will set-off any barbecue cookout!
Baby back ribs and pork spare-ribs get all the attention and shine, but the real ones know, pork rib tips are where it's at. Flavorwise and just plain old eating enjoyment wise they are on the same level.
This pork rib recipe is great for a holiday appetizer particularly the family Fourth of July barbecue or if you're like me it's messy finger foods that are so tasty you can't just eat a few making it more of a main course dish.
You'll need to have your paper towels ready since these smaller pieces of tender goodness when slathered in tangy barbecue sauce can be a rewarding messy affair.
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865.
This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Inspiration for This Rib Tips Recipe
African-American barbecue culture has a rich legacy with significant contributions to American culinary history. Unsurprisingly the barbecue grill/smoker has always enjoyed a central place at Juneteenth festivities.
Whether owing to enslaved African ancestors or the open-fire practices of Black Cowboys throughout the Southwest black folks have always made creative uses of local and regional ingredients.
Growing up in Texas Juneteenth celebrations were always major affairs. BBQs and parades led by black cowboys on horseback were/are common. Ribs are always on the menu and the savvy slick Uncles knew to call dibs on those small chewy delicious pieces on the ends of a rack of ribs.
In Texas black folk referred to them as the "short ends" but up North in Chitown they are "rib tips," and they are essentially the "burnt ends" of ribs.
My version of rib tips feature a delicious original dry rub. You can enjoy the tips as is or serve with your favorite sauce. Check out a few of the other dope recipes from this year’s Juneteenth Virtual Potluck:
What Are Rib Tips?
Rib tips are like the by-product of St. Louis cut ribs. Pork rib tips are like pork belly but with small pieces of cartilage. Because of their small size many call them riblets.
They are meat cuts which come from that shorter section of a full rack of ribs that is cut-off to make St. Louis-style ribs which is more of a cleaner rectangular box look. What you end up with are spare rib tips, "short ends," or pork riblets as they are called.
This is what you'd get if you asked the butcher for trimmed ribs. Rib tips are the bottom trimmed off parts.
It's a well-kept secret in the hood that rib tips are the most flavorful part of the rib. Because not everyone is in the loop on this, they run pretty cheap.
Smoked Rib Tips Ingredients
It's just ribs and a simple spice dry rub. Use your favorite rub recipe or try the simple one I made which includes: paprika, cayenne, kosher salt, black pepper, garlic powder, brown sugar, and cumin. Sauce is optional.
Since rib tips are fairly common in the midwest, particularly Chicago, you can find pre-cut rib tips readily available. However, if you don't have access you can easily have your butcher give you the tips or just cut them off your slab yourself.
- Rib tips
- Smoked paprika
- Cayenne pepper
- Brown sugar
- Garlic powder
- Kosher salt
- Coarse black pepper
- Ground cumin
Since rib tips are fairly common in the midwest, particularly Chicago, you can find pre-cut rib tips readily available. However, if you don't have access you can easily have your butcher give you the tips or just cut them off your slab yourself.
Smoking Rib Tips (step by step)
Step 1: Season the meat overnight with the BBQ rub and refrigerate
Step 2: Smoke the ribs low and slow on indirect heat between 225-250 degrees F for 3-4 hours
Step 3: Allow tips to rest 5 minutes and then chop into pieces. Unless you're like me and prefer dry rubbed tips, sauce these with your favorite BBQ sauce.
Serving Suggestions
This rib tips recipe goes well with fries and slaw. Try my Belgian fries and collard greens slaw. Serve the tips over slices of white bread. Save the bread for last, as it soaks up all the fatty grease and flavor from the ribs.
Tips for Smoking Tips
- Smoke the tips intact vs cutting them first. Smoking them whole will preserve their moisture.
- To cook them Chicago style increase the temperature to 300 degrees and baste the ribs the last 30 minutes of cook with your favorite bbq sauce.
- Whenever I buy slabs of ribs, I carve them and then freeze the tips until I'm ready to cook them.
- For a barbecue sauce recipe try this Jerk BBQ Sauce or Chiptole BBQ Sauce.
- Check out my full list of 27 of the best bbq sides for a more comprehensive list of side dish options to pair with your rib tips.
Leftovers and Storage
Got leftovers? No problem! Store your leftover rib tips in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven or on the grill until warmed through. This method helps retain their delicious flavor and texture.
If you want to keep them longer, freezing is a great option. Place the rib tips in a freezer-safe bag or container and store them in the freezer for up to 2 months. To reheat, thaw the rib tips overnight in the refrigerator, then warm them up in the oven or on the grill. This way, you can enjoy your tasty rib tips anytime you crave them.
Frequently Asked Questions (FAQs) For BBQ Rib Tips
What Special Tools or Appliances Do I Need?
You'll definitely need a grill. I have made this recipe on my Kamado Joe Smoker, Traeger Pellet Smoker, and an old-school charcoal grill. I'm partial to smokers set-up for indirect heat which makes it easy for low and slow smoke cooking which gives slabs of rib tips their magic.
If you're cutting your own rib tips, you'll need a really sharp knife to cut through the cartilage and strip of meat.
Can You Cook Rib Tips In An Instant Pot?
I personally haven't cause I'm partial to the traditional old-school way. I'm not above changing things up and I'm a big instant pot fan, but I haven't made the pork rib tips in an instant pot yet. Maybe at some point, I will and I'll update this post with the creation. If you're dead set on going the instant pot rib tips route, try this recipe.
Where Can I Find Pork Ribs Near Me?
If you live in Chicago, you'll find them all over the Southside in any grocery store. For us not lucky enough to be Chicago Southsiders, you can buy full slabs of St. Louis-style ribs and cut them yourself reserving the rib tips or you can have a specialty butcher shop do the dirty work for you.
How Long To Smoke Rib Tips?
Cooking time for rib tips can vary quite a bit depending on type of smoker and it's ability to maintain temperature. Size and number of rib tips cooked will also play a role. Cooked low and slow (225 degrees) will take you about 3 hours.
What Kind of Wood Is Best For Smoking Ribs?
I prefer a fruitwood like apple or a hardwood like oak for these ribs. Whether you have cherry, apple, pear, etc. go with what is available to you. Just don't use mesquite as that super strong flavor will overpower everything else. Checkout this guide for pairing wood with smoked ribs for more detailed breakdown.
Ingredients
- 1 pound rib tips
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ tablespoon kosher salt
- ½ tablespoon coarse black pepper
- ½ teaspoon ground cumin
Instructions
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Mix rub ingredients together in a mixing bowl.
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Rub the rib slabs generously with the rub and refrigerate at least 2 hours but preferred overnight.
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Smoke ribs between 225-250 degrees F for 3-4 hours.
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Optional - Last 30 minuets of cook time baste slabs with bbq sauce
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Allow rib tips to rest 5 minutes. Chop the ribs into smaller pieces.
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Serve
