When a full-size slab of spare ribs is trimmed into a St. Louis–cut spare rib, you are left with rib tips. They are found on the lower portion of the spare ribs close to the pork belly. These cut-away portions of spare ribs have small pieces of cartilage where you would expect to find bones. Rib tips are usually six inches long and one inch thick. These long strips are considered an economy cut but are surprisingly meaty. Sometimes it seems that the best-loved barbecue specialties came into being as a way to use discarded cuts of meat, prepared with common, on-hand ingredients that are “left over.” This recipe was inspired by the many hours I have stood looking into the cupboard wondering what I could make to eat. Most everyone has a cabinet full of unused spices and a refrigerator stocked with half-empty jelly jars. Fire up that old weathered bag of charcoal and enjoy!
Recipe information
Yield
serves 4 to 6
Ingredients
Dry Rub
Sauce
Preparation
Step 1
Remove the membrane from the back of the rib tips. In a small bowl, combine the dry rub ingredients and mix well. Generously apply the rub onto the front and back sides of the ribs, patting gently to ensure that the rub adheres.
Step 2
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. If using a charcoal cooker, preheat it to 250°F. Place the rib tips meat side up on the grill, close the lid, and cook with indirect heat for 3 hours, or until the rib tips are tender.
Step 3
In a small bowl, combine the sauce ingredients and mix well. Remove the rib tips from the grill and paint with the sauce. Place the rib tips back on the grill and cook over indirect heat for another 15 minutes. Remove the rib tips from the grill, cut, and serve.
Cooking Method
Step 4
Indirect heat
Suggested Wood
Step 5
Hickory, Apricot, Peach, Apple
