Rib Tips Recipe

Rib Tips

1. 1

   Trim and Prep

   Pat the rib tips dry with paper towels. If there are any large flaps of connective tissue or excess fat, trim them away so the pieces are relatively even in size for uniform cooking (about 1–2 inches each).

2. 2

   Apply Binder (optional)

   Lightly coat the rib tips with the yellow mustard if using. The mustard will mostly cook away but helps the dry rub adhere.

3. 3

   Make Rub and Season

   In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Drizzle the olive oil over the ribs and rub it over all surfaces, then sprinkle the dry rub evenly and massage into the meat so pieces are well coated.

4. 4

   Rest

   Let the seasoned rib tips rest at room temperature for 20–30 minutes, or refrigerate covered for up to 4 hours for deeper flavor. If refrigerated, bring back to room temperature for 20–30 minutes before cooking.

5. 5

   Low-and-Slow Oven Method (preferred)

   Preheat your oven to 275°F (135°C). Place the rib tips in a single layer in a roasting pan or large baking dish. Add the apple juice (or water) and apple cider vinegar to the pan — not over the rub, but around the sides — to create a moist environment. Cover tightly with aluminum foil. Roast for 2 to 2 1/2 hours, until the rib tips are tender and the meat has pulled back from the bone slightly.

6. 6

   Finish with Sauce (optional)

   Remove the foil and drain any excess liquid if present. Brush the rib tips with barbecue sauce all over. Increase the oven temperature to 375°F (190°C) or use the broiler on low. Return the ribs to the oven, uncovered, for 10–12 minutes to caramelize the sauce, turning once and basting again halfway through. Watch carefully under the broiler to avoid burning.

7. 7

   Alternative Grill Method

   Preheat a grill for indirect heat at about 275–300°F (135–150°C). Place rib tips on the cooler side of the grill with a drip pan beneath; add a small pan of water, apple juice, or apple cider vinegar if desired. Cook covered for 1.5–2 hours until tender. In the last 10–15 minutes move over direct heat to caramelize with barbecue sauce as above, turning to avoid charring.

8. 8

   Rest and Serve

   Let the rib tips rest for 5–10 minutes after removing from the oven or grill. Slice or serve whole. Serve additional barbecue sauce on the side.