Smoked Rib Tips
These smoked rib tips use a three-stage BBQ method: smoke to build bark, braise until tender, then glaze until sticky and caramelized.
Equipment
- Smoker Pellet, electric, charcoal, or offset smoker set up for indirect heat
- Apple, cherry, or hickory wood Use chunks, chips, or pellets depending on your smoker
- Deep aluminum pan For the covered braising stage
- Heavy-duty aluminum foil Seals the pan tightly during the braise
- Instant-read meat thermometer For checking tenderness and internal temperature
Ingredients
For the Rib Tips
- 4-5 pounds pork rib tips trimmed of loose fat
- 1/4 cup pork rub use your favorite sweet-savory rib rub
- 1 tablespoon yellow mustard optional, as a binder
For the Braise and Glaze
- 1/2 cup apple juice
- 2 tablespoons unsalted butter cut into pats
- 1 tablespoon apple cider vinegar
- 1 cup BBQ sauce use sugar-free sauce if preferred
Instructions
- Pat the rib tips dry with paper towels. Trim away any loose, floppy fat, then coat lightly with yellow mustard if using it as a binder.
- Season the rib tips generously on all sides with pork rub. Let them rest at room temperature for 15-30 minutes while the smoker preheats.
- Preheat the smoker to 250 degrees F using apple, cherry, or hickory wood.
- Place the rib tips directly on the smoker grates. Smoke uncovered for about 2 hours, or until the exterior has a dark bark and rich color.
- Transfer the rib tips to a deep aluminum pan. Add the apple juice, butter, and apple cider vinegar, then cover the pan tightly with foil.
- Return the covered pan to the smoker and braise for 1-1.5 hours, until the rib tips are tender and the internal temperature is about 195-205 degrees F.
- Remove the foil and drain off excess liquid. Toss the rib tips with BBQ sauce until evenly coated.
- Return the sauced rib tips to the smoker uncovered for 15-20 minutes, until the sauce sets into a sticky glaze.
- Rest for 5 minutes, then serve hot as an appetizer or main dish with classic BBQ sides.
Notes
Rib tips are ready when they feel probe-tender. Internal temperature is useful, but tenderness is the final test because cartilage-heavy pieces can vary in thickness.