Meat Candy By Mistake - Rib Tips

A couple of weeks ago I bought a vacuum pack of Pork Spare Ribs and I decided that I would attempt to trim them into St. Louis Ribs because I had never done this before. I have to say I did a fairly nice job the first time out.

However; once I realized I was going to end up wasting about as much meat as I was going to smoke I decided that I was going to roll the dice and see what I could do with them. I figured that I was either going to throw the skirt portion away before I smoked them or after I pulled them off the smoker.

Almost as a good, I threw them in a pan and tossed some brown sugar intensive rub on them and put them in the lower rack of my smoker. I didn't do another thing with them while I was paying close attention to the Ribs.

They were on the smoker for about 5 hours and when pulled the pan off they looked pretty good and had a nice color to them.

I tossed them on the cutting board and gave them a couple of whacks to cut them into tips while the ribs were resting.

Now I have always enjoyed rib tips because they are popular here in Chicagoland but when I tasted these, I nearly threw the ribs off to the side. The rib tips were so sweet that they tasted like meat candy. I dipped them into sauce and was in heaven.

These tasty treats will most definitely be a staple whenever I do St. Louis Ribs. I can only hope that they are as good as the first time each time I make them.

Picture of Rib Tip... I think

BBQ-Jim said:

brown sugar intensive rub ???? could we please have the recipe ray:

Click to expand...

This recipe was posted on CNN's website in an article about Myron Mixon. I believe it is also in both of his books:

1 cup packed light brown sugar
2 Tbsp chili powder
2 Tbsp mustard powder
2 Tbsp onion powder
2 Tbsp garlic powder
2 tsp cayenne pepper
2 Tbsp kosher salt
2 Tbsp course black pepper

I cut the cayenne down to 1 tsp because I am not a fan of over-the-top heat and the rub was still plenty hot with this reduction.

This is a fairly dull looking rub because of all the brown sugar so don't expect a lot of color. The next time I make it, I am probably going to add a little paprika to it for some color. I would guess a tablespoon or two would do it and wouldn't alter the flavor too much.

Enjoy!!!