Name: Memphis-Style Smoked Rib Tips
Prep time: 20 minutes
Cook time: 6 hours
Yield: 6 to 8 servings
Ingredients: 1 to 2 lbs. rack pork rib tips*; Wood of choice for smoking; 3 Tbsp. apple cider vinegar; Favorite barbecue sauce or mop sauce for basting; **Optional: Try this with our 'Cue Glue!

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Memphis-Style Smoked Rib Tips

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Grilling & BBQ

Get extra mileage out of your smoked ribs by smoking the rib tips as well. Memphis-style BBQ flavor perfectly compliments the fatty, tender rib tips.

Memphis-style barbecue is all about generating flavor from a long and slow smoking and cooking process. Combined with a dry rub starring black pepper, paprika, and brown sugar, this BBQ blend & method combination will be your go-to for any occasion or cut of meat.

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Serves 6 to 8 servings

Prep Time 20 minutes

Cooking Time 6 hours

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Ingredients

1 to 2 lbs. rack pork rib tips* 2 to 3 Tbsp. Platte Smokehoues Rib Rub, plus more for sprinkling Wood of choice for smoking 3 Tbsp. apple cider vinegar Favorite barbecue sauce or mop sauce for basting **Optional: Try this with our 'Cue Glue!

2 to 3 tsp. Cue Glue per lb. meat (optional)**

Platte Smokehouse Rib Rub

Directions

Step 1 Slather ribs on both sides with 'Cue Glue if using before rubbing ribs with seasoning. Rub rack of rib tips generously with Platte River Rib Rub to coat. Set rubbed rib tips aside while you get the smoker ready.

Step 2 Use the 3-2-1 method to smoke-roast-grill the rib tips:

Step 3

3 hours in the smoker:

Step 4 Get smoker set up with wood of choice and heat to 225 degrees. Set rib tips in smoker and maintain 225 degrees while rib tips smoke for 3 hours.

Step 5

2 hours in the oven:

Step 6 Preheat oven to 225 degrees. Wrap smoked rib tips in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast rib tips for 2 hours.

Step 7

1 hour on the grill:

Step 8 About 30 min. before removing rib tips from oven, heat grill to 300 degrees, keeping heat all to one side. Remove rib tips from oven and remove the foil wrap. Place rib tips on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Rib tips are done when internal temperature reaches 175 to 180 degrees, which takes about an hour. Let rest for 15 to 20 min. before slicing.

Recipe Notes

*Rib tips are the meaty bones and cartilage cut away from a full rack of spare ribs when trimming the rack to St. Louis cut ribs. This recipe requires a smoker.

**Savory's 'Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.

This recipe requires a smoker.