As a sis who lived on the Southside of Chicago, I’ve had my fair share of Rib Tips. Rib tips are basically bite sized cuts of bbq baby back ribs. My version starts with a bomb dry rub spice blend that really gets inside the meat before you cook them slowly. You can either grill or bake these plus they are super affordable to make. Once they are ready, they get all smoky, tender and juicy. Sauce them up or keep them plain, either way, the flavor hits hard.
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Rib Tips Ingredients
- Rib tips: Grab pork or beef rib tips at any local grocery store or butcher shop.
- Brown sugar: None around? Make with your brown sugar with granulated sugar and molasses.
- Dry rub seasonings: Onion powder, garlic powder, Cajun seasoning, black pepper, smoked paprika, salt, cumin, chili powder and mustard powder create our flavor packed rub.
- Cooking spray: This helps the ribs not stick on the grill and also helps the dry rub stick to the ribs too.
- BBQ sauce: Optional.
How to Make Rib Tips
Step 1: Prep the Pork Rib Tips
- Make sure you remove the membrane, extra fat and skin on the tips with a sharp knife so they can cook evenly. We want to leave mostly just the meaty part. Start by rinsing and drying the rib tips. Grab some paper towels and get out as much moisture as you can.
- Add all the dry rub sugar and spices to a plastic bag and shake it up good so they all blend super well.
Step 2: Apply the Dry Rub
- Next lay the rib tips on a foil lined baking sheet. Make sure the sheet of foil is much longer than the tips. We are going to use it to wrap them later.
- Spray the ribs with the oil spray then massage the dry rub into each and all sides of the tips.
- Cover them with foil then add them to the fridge and marinate for at least 6-8 hours. Let them go overnight if you can.
Step 3: Grill or Bake
- To grill the BBQ rib tips, lightly oil the grates then cook them over indirect heat for about 3 to 4 hours, turning and basting with BBQ sauce during the last 30 minutes if you want to. For the most tenderness, aim for an internal temperature of 190-220F.
- To bake the BBQ rib tips, bake them low and slow at 300F for at least 2 ½ hours. Toward the end, broil them with BBQ sauce to achieve a sticky glaze. For the most tenderness, aim for an internal temperature of 190-220F.
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Step 4: Rest then chop!
- Allow the rib tips to rest for at least 10 minutes so the juices redistribute in the meat.
- Chop them into small pieces (about 1 1/2 to 2 inches is perfect!) and serve them with extra BBQ sauce if you want.
Rib Tips
Rib Tips are a juicy, mouthwatering, finger-licking delicacy that every barbecue lover needs to try at least once! If you’re a cookout fan, serve these tender, flavorful bites smothered in BBQ sauce for the ultimate crowd-pleasing recipe.
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Servings: 12 servings
Equipment
- Large baking sheet
Ingredients
- 4-5 lbs rib tips
For the Dry Rub
- 1/3 cup brown sugar packed
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cajun seasoning
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp mustard powder
- Oil cooking spray
For Final Basting
- BBQ sauce use your fave or homemade
Instructions
- Remove the membrane or extra skin or fat if there is any on the tips. Properly rinse rib tips and pat dry with paper towels. Dry super well.
- In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, and mustard powder until combined.
- Line a large baking sheet with non-stick foil and lay the rib tips on top. Make sure the foil is longer than the rib tips.
- Spray the outside of the rib tips with oil spray then massage dry rub into each side of the ribs.
- Cover the rib tips with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.
To Grill Ribs
- Make sure to properly oil the grates of the grill so the meat won’t stick.
- Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over and grill for an additional 1 ½ hours still over indirect heat.
- Make sure you are checking every now and again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.
- Transfer the rib tips to direct heat and brush with bbq sauce on both sides. Grill uncovered for 5-10 minutes then remove. For the most tender result, aim for an internal temperature of 190-220F.
To Bake Ribs
- Preheat the oven to 300 degrees F.
- Bake rib tips for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. For the most tender result, aim for an internal temperature of 190-220F.
- Drain the excess fat from the ribs then apply bbq sauce to both sides.
- Turn your oven on to broil and allow the sauce to stick to the ribs then remove.
When Ready to Serve
- Once rib tips are cooled for about 10-15 minutes letting the juices reabsorb, chop into smaller pieces (about 1 1/2- 2 inch length) and serve them up.
Notes
- Fridge: Store the leftovers in an airtight container for up to 4-5 days in the fridge.
- Freezer: You can wrap the rib tips tightly in plastic wrap and freeze them for up to 3 months.
- Reheating: Reheat this rib tips recipe in the oven or on the grill over low heat for the best texture and flavor. You can even add them to an air fryer for a quick and convenient option.
- Prep ahead: Marinate rib tips ahead of time and freeze them until you are ready to fire up the grill!
Nutrition
Calories: 305kcal | Carbohydrates: 18g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 528mg | Potassium: 340mg | Fiber: 1g | Sugar: 14g | Vitamin A: 541IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg
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Recipe Tips
- Get Quality Meat: You want a good amount of marbling in the meat with nice fatty content too. That’s gonna give you the most juiciness.
- Remove the membrane: Don’t forget this helps give better flavor absorption and more tender meat.
- Let the ribs marinate: Allow the rib tips to marinate for at least 6 hours for maximum flavor absorption. I prefer overnight.
- Cook low and slow: Whether you’re using a grill or the oven, keep the ribs over low heat to get the best results.
- Let the ribs chill out: Resting the cooked tips gives the juices time to redistribute so they get super juicy.
Recipe Help
How do I know when my rib tips are done cooking?
Rib tips are safe to eat when they reach an internal temperature of at least 145F, according to the USDA. For the most tender result, aim for an internal temperature of 190-220F. The fork test is a great way to check as well. If they easily pull apart and shred with two forks, those babies are nice and tender.
Can I use pork spare ribs instead of rib tips for this recipe?
Yes, you’ll just need to adjust the cooking time depending on the size and thickness of the spare ribs.
Do I need to change this recipe to use beef rib tips?
For sure boos! Make sure you grab beef or navel ends from the butcher. They will be the trimmings from brisket or beef ribs. They will be a bit more rich and intense in meaty flavor than pork rib tips are too! Use the same recipe and get your whole life.
Serving Suggestions
- BBQ Sauce Options: You can definitely go with a classic store bought or try this chipotle bbq sauce for a ton of flavor.
- Summer BBQ: Ain’t nothing like serving these up with Southern potato salad, fried corn, coleslaw, baked beans, and ambrosia.
- Get Southern With It: Serve it up with classic sides like collard greens, baked macaroni and cheese, Southern corn muffins, sweet tea and don’t forget the peach cobbler.
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YOUR RIB TIPS R MUCH WIDER THAN THE ONES IN THE GROCERY STORE. THE TIB TIPS IN JAX, FL R JUST A STIP * MUCH SMALLER YHAN YOUR RIB TIPS U HAVE. I WAS THINKING TO BUY SPARE RIBS & CUT THEM UP FOR THE RIB TIPS. I WOULD HAVE TO HAVE A HATCHET TO CUT THEM INTO BITE SIZE PIECES. WHAT DO U THIMK?
Yes you can totally do this! Let me know how they turn out for you.
Don’t understand when the foil comes off. When basting or before? Are ribs laid directly on oiled grill or still wrapped?
Hi Cindy! The foil is just to keep it covered while in the fridge. You want to place the ribs bone side down on the grill over indirect heat.
I must not understand, the rib tips we have in our stores are only 1-2 inches long. We cook these all
The time on grill but they certainly don’t take 3 hrs. To cook.. your recipe sounds more like baby back ribs.. Did I read the recipe wrong? I absolutely love all your recipes and can’t wait to read new emails.
Hi Sharon, no you did not read it wrong. I use pork rib tips for this recipe. Cooking them low and slow on the grill creates a tender, fall of the bone rib. You can currently cook them faster if you prefer.
I’m never quite sure how to get ribs right but I followed all of your tips and they come out beutifully tender and so tasty too.
The perfect game day recipe. These were amazing.
This was THE dish at our friends and family gathering the other day! Everyone loved it, and I was handing out your recipe left right and centre.
Enjoyed this for dinner tonight and it did not disappoint! Turned out juicy, tender and delicious! Easily, a new favorite recipe!
Thank you for the step by step photos. This really made it easy to follow. Grabbing ribs for the holiday weekend!!!
mouth-watering, now I know what I need to make for dinner, than you for this wonderful inspiration!