Chicago Rib Tips
If you're from Chicago, you grew up on rib tips and peanuts on the floor! If you're not from Chicago, you need to try some local spots that specialize in rib tips. I finally saw the tips available in the store and decided to give them a try at home myself.
Ingredients for dry rub:
1/2 tsp cayenne
1 tsp hot paprika
1 tsp cumin
1 tsp salt
1 tsp chipotle powder
2 tsp pepper
2 tsp brown sugar
2 tsp oregano
2 tsp cowboy rub (espresso bbq rub)
2 tsp sweet rib rub
Other ingredients:
apple juice (for spraying and some additional for the moisture in the grill)
Directions:
1. Season the ribs at least 6 hours in advance but up to overnight. Use all the rub for 3.5-4 pounds of ribs. Place back in the fridge.
2. 30 minutes before grilling, soak the woodchips in water and place the tips on the counter to come to room temp.
3. Preheat the grill with the left burner on high and two other burners off. Bring temp to 300. Place the wood chips container over the left burner. Place a cup or tray of liquid (half apple juice and half water) to the right of the woodchips and then place the ribs to the far right. Make sure to leave space in between.
4. Smoke for an hour, spritz with apple juice and turn, spritz with apple juice. Let smoke for another hour at 300 degrees. Spritz with apple juice, turn, spritz and smoke for another 30 minutes. So, a total of 2.5 hours here.
After 1 hour
5. Now, after 2.5 hours, take your favorite bbq sauce and start brushing the ribs with sauce. Every 10 minutes turn and brush some more. After a total of 3 hours your ribs should be nice and tender and the outside nicely caramelized.
6. Cover in foil and let rest for 5 minutes before cutting into smaller "tip" pieces for serving. Serve with additional bbq sauce on the side.
Wine pairing: Serve this with a big red like Syrah or a light Rose on a hot summer day. Today was HOT so I went with Minuty Provence rose.
Enjoy!
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