Recipe courtesy of Bludso's Bar & Que
Recipe courtesy of Bludso's Bar & Que
Episode:
Triple D Nation: Dishes Done Right
L.A. Rib Tips
Getting reviews...
- Level: Advanced
- Total: 3 hr 55 min (includes standing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 24 g
- Cholesterol
- 139 mg
- Sodium
- 385 mg
- Level: Advanced
- Total: 3 hr 55 min (includes standing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 24 g
- Cholesterol
- 139 mg
- Sodium
- 385 mg
Ingredients
Rib Tips:
Buffalo Sauce:
Directions
Special equipment:
a smoker; pecan, post oak and apple wood; a spray bottle; a deep-fry thermometer- For the rib tips: Stir together the salt, pepper and garlic salt in a bowl. Rub all over the rib tips and let stand, refrigerated, for 2 hours.
- Using pecan and post oak, bring a smoker temperature to 250 degrees F.
- Place the rib tips in the smoker and smoke for 45 minutes to an hour, spraying occasionally with apple juice after the seasoning has set to keep moist and seal in flavor. Add apple wood to the smoker to impart flavor and continue to smoke, removing the rib tips from the smoker when the internal temperature has reached 185 degrees F, 1 1/2 to 2 1/2 hours total from start time. For best results, cool and store the rib tips before the next step.
- For the Buffalo sauce: Whisk together the Buffalo sauce and melted butter in a large bowl. Set aside.
- Cut the rib tips into 1- to 1 1/2-inch pieces. Bring the cooking oil to a temperature of 350 degrees F in a Dutch oven.
- Gently submerge the rib tips in the oil for 3 to 4 minutes. Remove from the oil and season with a pinch of salt. Toss with the Buffalo sauce.
