Pork spareribs in general possess a tougher, tendon-laden meat requiring cooking for long periods of time using lower, indirect heat to make them tender. Rib tips -- separate collections of meat, bone and cartilage cut from the tips of rib racks -- are no exception. With the proper seasoning and patience during the cooking process, rib tips become tender and flavorful when prepared using small charcoal fires complemented by hardwood smoking chips.
Pre-Smoking Prep
Step 1
Place the rib tips on a clean metal baking sheet, and sprinkle all sides of the meat with dry-rub seasoning. Cover the rib tips tightly in plastic wrap, tucking the plastic edges under the baking sheet and forming a seal.
Step 2
Place the rib tips in the refrigerator overnight, letting the seasoning soak into the meat. This cures the rib tips, forming a moisture barrier that keeps them from drying out during the next day's smoking process.
Step 3
Mix all wood chips together in a large plastic bowl or bucket about an hour before smoking time. Fill the vessel with enough water that the chips either submerge or float, and let the wood soak until cooking time.
Smoking the Rib Tips
Step 1
Open all grill and/or firebox vents and chimneys wide and open or remove the grill lid. Remove and set aside the cooking grate.
Step 2
Build a small charcoal fire -- using about five or six handfuls of natural lump charcoal -- in the offset firebox, if using a barrel-style grill; or on one far side of the charcoal grate, if using a kettle grill such as a Weber. Build the fire with a charcoal chimney starter or electric starter according to recommendations of the starter's manufacturer.
Step 3
Place the foil roasting pan atop the coal grate in the main grilling chamber, as far from the pile of lit coals or firebox as possible. Place the cooking grate back into the grill.
Step 4
Arrange the rib tops on the cooking grate directly above the foil roasting pan. If using a kettle grill, ensure none of the rib tips rest directly above any lit coals.
Step 5
Toss a handful of wet wood chips directly atop the lit coals, and close all grill lids and/or firebox hatches. Monitor the main grilling chamber temperature for about 20 minutes, adjusting vents and chimneys until reaching a consistent temperature of between 250 and 300 degrees Fahrenheit.
Step 6
Add two handfuls of charcoal every hour and a handful of wet wood chips to the fire every 30 minutes throughout the smoking process. Smoke the rib tips at these temperatures for between four and five hours before removing and serving.
Tips and Warnings
- Ensure the rib tips reach internal temperatures of at least 180 degrees for optimum tenderness, but don't serve any pork until it cooks to an internal temperature of at least 160 degrees. Always soak your wood chips for an hour before smoking any meats, as wet wood smolders and produces more smoke, which results in the vital flavoring of this cooking technique. Avoid liquid fuel charcoal starters, as these introduce potential flavor-altering agents into the smoking process.
- Never handle hot grill lids, vents or firebox hatches without protective grilling mitts or gloves.
Things You'll Need
- 4 lbs. pork rib tips
- Metal baking sheet
- Dry-rub seasonings intended for ribs or pork (see Resources)
- Plastic wrap
- 160 cubic inches hickory smoking chips
- 80 cubic inches apple smoking chips
- Barrel grill with offset firebox or kettle-style charcoal grill
- Large bag natural lump charcoal
- Charcoal chimney starter or electric starter
- Foil roasting pan
References
- Barbecue Bible: The Art of Smoking
- "BBQ USA"; Steven Raichlen; 2003
- Smoker Cooking.com: Dry Rub Recipes
- Char-Griller: Side Firebox Owner's Manual
Member Comments