There’s no doubt that the Memphis style barbecue pork rib tip recipe options are some of the best BBQ recipes in the world. One of the many reasons why these types of recipes are so popular are the unique blend seasonings. These, for the most part, are made using the rib tips and shoulders of pork.
How to Cook Pork Rib Tips
The pork rib tips are short meaty sections of the ribs that are cut away from the spare ribs when trimmed (St. Louis style). Even with a lot of cartilage to move around, when prepared, following the pork rib tip recipes accurately these little meat sections are deliciously tender and chewy giving primitive nibbling experience.
Most pork rib tip recipe options depend on garlic, onion powder, cayenne pepper, paprika, and brown sugar to create that spicy barbecue sauce, but you can choose to add any rub you like to make your BBQ wet, sticky, and juicy.
Though cooking these pork ribs tips is not that difficult, some people have spent years trying to perfect the exact quantity of spices needed. Though it’s not compulsory, carrying out this method rather than spicing the rib tips up and cooking them immediately, its best to let the spice mix settle on the ribs overnight before cooking them.
To get that succulent delicious taste, you want to use hardwood fire; if you can’t get that you could use a grill or even charcoal, but never use an oven. It just won’t taste right. Another trick for you can incorporate into the pork rib tip recipe is to slow cook the ribs away from the heat source.
When buying spare ribs, don’t cut the rib tips off, because they are deliciously and usually full of flavor.
Pork Rib Tip Recipe
- ¼ cup sweet paprika
- ½ cup brown sugar
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tsp cumin
- 2 tsp salt
- 2 tsp cayenne pepper
- 1 tsp dry mustard
- ½ tsp celery seed
- ½ tsp dried oregano
- 1-2lbs. rack pork rib tips
To make the dry rub mix all the dry ingredients stated above, you’ll need:
- Rib tips rub
- 3 tbs. apple cider vinegar
- Hardwood, charcoal or grill for smoking
- Put your dry rib rubs on the rack of the rib to coat. Then set aside while prepping your smoker. Or set the already coated ribs in the fridge overnight.
- Once you’ve set your smoker on very low heat, about 200-220°F, lay your ribs down on the grill from indirect heat. If the ribs start sizzling, cool down the grill or smoker until they stop sizzling before covering.
- Check every hour to turn and rotate the ribs so they cook evenly. How hot the grill or smoker needs to be depends on how well-cooked you’ll like them. The ribs should be ready in about 4-8 hours.