Rib Tips

also called tips · pork rib tips · bbq tips · barbeque rib tips · brisket-tip ends

The table

Bring the smoker to 250°F (120°C) over hickory and hold it there
3 lb(1.35 kg; the cartilage strip trimmed off spare ribs)pork rib tipsrubsmoke 250°F (120°C) 3 hrcut in 2-in pieces, tosssmoke 45 min, until the glaze tightens
1 Tbsyellow mustard
2 tspkosher salt
2 Tbsdark brown sugar
1 Tbssmoked paprika
2 tspcoarse black pepper
1/2 tspcayenne
1/2 cup(120 mL)barbecue sauce
2 Tbs(28 g)unsalted butter
1/2 tspflaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2rub

4cut in 2-in pieces, toss

goes in with what step 3 made

5smoke 45 min, until the glaze tightens

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr 45 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the glaze tightens and then it catches, and burnt sugar is the only flavour left in the last forty-five minutes

  1. rub

    not timedfrom the start

  2. smoke 250°F (120°C) 3 hr

    3 hrwalk awayfrom the start

  3. cut in 2-in pieces, toss

    not timed3 hr in

  4. smoke 45 min, until the glaze tightens

    45 minwalk away3 hr in

You'll need pan · smoker

Goes with

See how it is written
>> title: Rib Tips
>> category: Smoked & Grilled
>> tags: pork, ribs, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: tips, pork rib tips, bbq tips, barbeque rib tips, brisket-tip ends
>> servings: 4
>> time: 5 hr
>> slack: forgiving — the glaze tightens and then it catches, and burnt sugar is the only flavour left in the last forty-five minutes
>> pairs-with: barbecue-dip

Bring the #smoker{} to 250°F (120°C) over hickory and hold it there.

>> step: rub
Rub @pork rib tips{3%lb}(1.35 kg; the cartilage strip trimmed off spare ribs) with @yellow mustard{1%Tbs}, @kosher salt{2%tsp}, @dark brown sugar{2%Tbs}, @smoked paprika{1%Tbs}, @coarse black pepper{2%tsp}, and @cayenne{1/2%tsp}.

>> step: smoke 250°F (120°C) 3 hr
Smoke @&(~1)rubbed tips{} for ~smoke{3%hr}, until the cartilage has gone soft enough to bite through.

>> step: cut in 2-in pieces, toss
Cut @&(~1)smoked tips{} into 2-in pieces and toss them in a #pan{} with @barbecue sauce{1/2%cup}(120 mL) and @unsalted butter{2%Tbs}(28 g).

>> step: smoke 45 min, until the glaze tightens
Return @&(~1)sauced tips{} to the smoker until the glaze tightens and catches at the edges, ~smoke{45%min}, and salt them with @flaky salt{1/2%tsp}.