Welcome back to Chad’s Barbecue! Today, I’m going to show you how to make some mouthwatering, smoky rib tips using the knuckle meat from pork spare ribs. If you’ve ever wondered why you would buy a whole rack of spare ribs just to trim it down to St Louis cut ribs, I’ll explain the difference and show you why it’s worth it. The tutorial provides step-by-step instructions for trimming the spare ribs, seasoning them with salt and pepper, and cooking them to perfection. We’ll also be cooking the rib tips separately, which are described as tender and juicy. So, whether you’re an experienced pitmaster or just starting out, this video tutorial by Chuds BBQ will surely inspire you to try smoking rib tips and diversify your cooking.
This image is property of i.ytimg.com.
Equipment and Ingredients
To smoke rib tips, you will need the following equipment:
- Smoker or grill
- Knife (preferably a debba knife)
- Spritz bottle
- Foil
For the seasoning, you will need:
- Diamond Crystal kosher salt
- 16 mesh black pepper
As for the homemade barbecue sauce spritz, you will need:
- Ketchup
- Mustard
- Worcestershire sauce
- Maple syrup
- Apple cider vinegar
Understanding Rib Tips
Rib tips are made from the knuckle meat of pork spare ribs. They are perfect for snacking or as a tasty addition to any meal. The difference between St. Louis cut and full spare ribs is that the knuckle meat is still attached to the full spare ribs. While St. Louis cut ribs only consist of meat and bone, full spare ribs have an extra two inches of meat and cartilage on top of the bone, which is known as the rib tips. These rib tips are incredibly tender and juicy, making them a delicious treat.
Preparation
Before you start cooking the rib tips, you need to prepare them by trimming and shaping the ribs. First, find where the bones end on the rack of spare ribs. Then, using a sharp knife, follow the bones all the way down to remove the skirt and square it all up. This will result in a rack of St. Louis cut ribs and the rib tip meat.
Trimming and Shaping the Ribs
Once you have separated the rib tips from the St. Louis cut ribs, you can further shape the rack of St. Louis cut ribs by cleaning up the thin top part. This ensures that everything cooks evenly. However, leave the rib tips as they are, as they will be cooked separately.
Seasoning
To season the ribs, keep it simple with just salt and pepper. Sprinkle an even layer of Diamond Crystal kosher salt and 16 mesh black pepper all over the ribs. Avoid using more complex rubs that contain granulated spices, as they can create a barrier between the meat and the smoke, potentially affecting the color and flavor.
Spritzing with Homemade Barbecue Sauce
To create a flavorful spritz for the ribs, combine ketchup, mustard, Worcestershire sauce, maple syrup, and apple cider vinegar. Shake the mixture well to ensure all the ingredients are evenly mixed. This homemade barbecue sauce spritz will add a thin layer of glaze to the ribs and enhance their flavor.
Cooking the Ribs
Preheat your smoker or grill to a temperature of about 275°F. Place the rib tips and St. Louis cut ribs on the cooking grate and let them cook for approximately one hour. After this time, flip the ribs over to achieve a nice color on both sides. Continue cooking for another hour and a half, periodically spritzing the ribs with the homemade barbecue sauce spritz to build up a nice glaze.
Wrapping and Resting
Once the ribs have reached an internal temperature of around 190-200°F and have developed a beautiful color, it’s time to wrap them in foil. This wrapping will help tenderize the meat further by allowing it to steam and rest. Let the ribs rest in the foil for a significant amount of time to ensure they become moist and tender.
Cooking Rib Tips
While the St. Louis cut ribs are resting, you can continue cooking the rib tips. Return the rib tips to the pit for a little while longer until they reach an internal temperature of about 200°F. This will ensure they are tender and juicy. Once cooked, slice the rib tips into average rib-sized pieces.
Conclusion
Cooking smoky rib tips is a delicious way to utilize the knuckle meat of pork spare ribs. By following the step-by-step tutorial provided by Chuds BBQ, you can create mouthwatering rib tips with a perfect balance of flavor. Remember to trim and shape the ribs, season them with salt and pepper, and spritz them with a homemade barbecue sauce to enhance the taste. Cooking the ribs at around 275°F, flipping and spritzing periodically, will result in deliciously tender and juicy rib tips. Don’t forget to let the ribs rest and slice them into bite-sized pieces. Adding rib tips to your cooking repertoire will surely diversify your meals and impress your guests. Enjoy!