Chicago-Style Rib Tips
Chopped pork rib tips smoked and finished in a tangy, slightly sweet barbecue sauce, a South and West Side Chicago rib shack staple.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Smoker or grill with indirect heat
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 38
- carbs
- 18
- protein
- 32
- calories
- 560
Instructions
- 1
Mix the paprika, garlic powder, brown sugar, salt, and pepper in a bowl.
- 2
Rub the spice mix all over the rib tips. Let them sit for at least 30 minutes.
- 3
Set up your smoker for indirect heat at around 250°F using hickory or applewood.
- 4
Smoke the rib tips for about 2 hours until they are tender.
- 5
Stir the ketchup, vinegar, and Worcestershire sauce together in a pan. Simmer the sauce for 10 minutes.
- 6
Chop the smoked rib tips into small, bite-sized pieces.
- 7
Toss the meat in the sauce. Grill briefly over direct heat until the sauce gets sticky and browned.
- 8
Serve the rib tips hot, layered over slices of white bread.
Chef's tips
Chopping the meat before saucing is the classic Chicago rib shack method. A fast sear over direct heat browns and sets the sauce.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat covered in a 325°F oven until warmed through.
Common mistakes to avoid
- •Skipping the smoker and only cooking the meat on a grill
- •Adding too much sauce before the final grill step, which can burn the sugar
Serving suggestions
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