Recipe courtesy of Paul Kirk,
Andrews McMeel Publishing,
and
Ardie Davis
Rib Tips
- Yield: Serves 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 960
- Total Fat
- 71
- Saturated Fat
- 23
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 48
- Cholesterol
- 242
- Sodium
- 825
Ingredients
Dry Rub:
1/4 cup packed light brown sugar
2 tablespoons seasoned salt
1 tablespoon chili powder
2 teaspoons finely ground black pepper
1 teaspoon cayenne
1 teaspoon Old Bay seasoning
1 teaspoon rubbed sage
1 teaspoon onion powder
Barbecue Sauce:
1/3 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground celery seeds
4 pounds rib tips
Directions
- To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
- To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
- Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.