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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How to Make Rib Tips
These step-by-step photos show how to cook rib tips, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Rib Tips Recipe
1. Mix the dry rub
Add the brown sugar and seasonings to a zip-top bag, then shake until everything is evenly combined.
2. Prep the tips
Remove any membrane or excess fat, then pat the rib tips dry before seasoning. If using whole spare ribs, cut them into rib tip-sized pieces first.
PRO TIP: Flip the ribs bone-side up and slide a butter knife under the thin membrane. Grab it with a paper towel for a better grip, then pull it off in one piece if you can.
3. Season the rib tips
Arrange the tips on a foil-lined baking sheet, lightly coat them with oil, and massage the dry rub over every side.
4. Bake until tender
Cover the ribs tightly with foil and cook low and slow until the meat is tender and easily pulls away from the bone.
5. Brush with the Chicago-style sauce
Generously coat the cooked rib tips with the warm BBQ sauce mixture, then return them to the oven or grill until the sauce caramelizes.
6. Chop your BBQ rib tips and serve
Let the tips rest briefly, then cut them into bite-sized pieces and serve while they’re hot and sticky.
PRO TIP: One thing I swear by is cooking the tips first and chopping them later. They stay a whole lot juicier that way.
Full Rib Tips Recipe
Rib Tips
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Equipment
- Large baking sheet
Ingredients
- 4-5 lbs rib tips (1 1/2-2 inch pieces) or spare ribs cut into 1 1/2- 2-inch pieces- see instruction below
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
- 2 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp mustard powder
- Oil cooking spray
For Final Basting
- 2- 2 1/2 cups BBQ sauce use your fave or homemade
- 1/4 cup brown sugar
- 2-3 tbsp bourbon or apple juice if you prefer
- 1-2 tbsp apple cider vinegar
- 1-2 tsp liquid smoke optional, if baking you should use
- 1/2 – 1 tsp cayenne pepper
- 1 tbsp butter
Instructions
- Remove the membrane or excess fat if there is any on the rib tips or ribs. Note: If using whole slabs of spare ribs, flip bone-side up, remove the membrane, then locate the rib tip strip (the cartilage-heavy section along one edge). Slice that strip off and cut into 2-inch chunks. You can also simply chop the entire slab into 2–3 inch pieces if you would like. Dry by patting very well with paper towels.
- 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 (or rib pieces) on top. Make sure the foil is longer than the rib tips.
- Spray the outside of the rib tips with oil spray or add some oil then massage dry rub into each side of the rib tips.
- Cover the rib tips with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.
To Grill Rib Tips
- 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 rib tips 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. To get them super duper tender, aim for an internal temperature of 190–220°F or until the meat is probe tender.
To Bake Rib Tips
- 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 until super tender (190–220°F).Drain the excess fat from the ribs.
Chicago Style Finish
- In a medium sized saucepan, add your sauce, brown sugar, bourbon (or apple juice), apple cider vinegar, the liquid smoke if baking (optional, cayenne and butter. Warm for about 3-5 minutes until the sugar dissolved. If it's too thick, add a splash of water to thin it out.
- Once your rib tips are cooked and rested for about 10 minutes.
- Toss the chopped rib tips in the sauce making sure they are fully coated.
- For oven: Turn oven to 375–400°F and cook for 20–30 minutes.
- For grill: place over indirect heat and cook uncovered.
- Stir once or twice during cooking until the sauce thickens, clings, and caramelizes onto the rib tips.
- Once they are done cooking, cool for about 10 minutes so the juices can settle then serve them up.
Notes
How to Store
- Fridge: Store leftover rib tips in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap the rib tips tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
- Reheating: Warm the tips in a low oven or over indirect heat on the grill until heated through. An air fryer works great too if you’re just reheating a smaller batch.
- Pro Tip: If you wanna prep ahead, rub the rib tips with the seasoning, wrap them up, and freeze them. Thaw them in the fridge overnight, then cook as directed when you’re ready.
Nutrition
Recipe Tips
- Grab well-marbled rib tips. Look for tips with plenty of marbling and a little fat. That’s what keeps them juicy.
- Let the rib tips marinate. Once the dry rub is on, refrigerate the tips for at least 6 hours. Overnight is even better!
- Cook them low and slow. Whether you’re baking or grilling, low heat is the secret to tender rib tips. Don’t rush them boos.
- Let them rest. Give the tips about 10 minutes before tossing them in the sauce or digging in. That gives the juices time to settle back into the meat.
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Serving Ideas
- 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, peach pudding, ambrosia, and a glass of peach tea.
- 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 (or peach cobbler tiramisu!)
Recipe Help
Rib tips are safe to eat once they reach 145°F, but don’t stop there boos! For that super tender, pull-apart texture, cook them to 190 to 220°F. You can also do the fork test. If they shred easily with two forks, they’re ready.
Yes, you’ll just need to adjust the cooking time depending on the size and thickness of the spare ribs.
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.
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Looking forward to make these, This is our signature Rib in Chicago. back in the 60s N 70’s, we had BBQ Rib joints all over the city.Fri@ Saturday nights was a must with Card Tables,Good Music,Sports Celebrations. I left in 79 when I joined the military.I still visit my family. They have the tips ready with the secret thin BBQ sauce drowing in them with the fries draped on top with sauce. I will let u know how they turn out.
I love that you’re keeping those memories alive in your own kitchen. I hope this recipe brings a little bit of that old neighborhood flavor back for you. Let me know how they turn out when you make them.
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!