Smoked Pork Rib Tips Recipe

Smoked Pork Rib Tips Are The Best Treats, No Tricks

WEBDec 18, 2017 · Season the rib tip slabs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance …

1. Prep. Combine the rub ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps, just chop it up. You can also spread it on a baking sheet and put it in a 225°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
2. Season the rib tip slabs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but rib tips contain a significant amount of cartilage, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on rib tips if they were served to you unsalted.
3. Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
4. Cook. Once the smoker or grill is ready, season the rib tip slabs with enough Meathead’s Memphis Dust to color them.

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