Smoked Rib Tips

Smoked Rib Tip Recipe

Smoked Rib Tips Recipe

This week I cooked 2 slabs of St Louis Cut ribs, but since I trimmed them myself I had the rib tips left over. So I shot a quick video for Smoked Rib Tips. For smoking rib tips, I start by cutting the rib tips into 2-3 inch pieces. Then I season them with Killer Hogs AP Rub and Killer Hogs The BBQ Rub, but you can use any BBQ Rub or combination you like here. I fire up my smoker to 250 with some light wood smoke. You can use any grill or smoker for this, you just want to hold the temps steady at 250 through this entire cook. Smoked Rib Tips For the first part of this cook, I smoke the rib tips for 3-4 hours. You want the rib tips to start getting tender and have a nice color on the outside. Then I toss the rib tips in sauce and place them back on the smoker for another hour to finish cooking and let the sauce caramelize. Smoked Rib Tips You’ll know the rib tips are done when they are tender and the sauce is baked on. Then you just serve with a little sauce on the side and enjoy! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Rib Tips

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11 responses to “Smoked Rib Tip Recipe”

  1. Brad Fuller says:

    yeh!! I kept throwing mine out now I can cook em and keep em for another day.

  2. Dave Lutgens says:

    Do you keep a constant smoke going during the cooking time and what wood do you suggest.

    • Malcom Reed says:

      On the pellet smoker, you roll a constant, light smoke the entire time. But it’s all up to your personal preference on the type of wood – fruit woods are always a good choice.

  3. terrence wright says:

    Hey Malcolm, I recently watched a few of your youtube videos and liked them enough to subscribe. Im getting ready to do a luncheon with smoked turkey for 80 people. I have a smoker large enough to hold the 10-12 turkeys I plan to use for the event, but I am wondering if you have a brine and holding method for that many turkeys at one time. I also have the injector that you use. I like the cajun injector creole butter. I am wondering do I need to strain that before running it through the injector?

  4. daniel says:

    you don’t have the recipe for your rib tips, just the video?

  5. Everett says:

    I did your rib tips recipe yesterday they were GOOD keep the video coming thank for sharing

  6. Lewis Reed says:

    What are the best steps. by steps to cook on a offset smoker from how to start a fire and smoking wood and when to put your meat on the grill

    • Malcom Reed says:

      Learn to manage the fire before every putting in meat on the pit. Air flow is key. More air flow is a cleaner fire. Sourcing the wood that you pit likes make a difference as well. Some pits like dry wood while others like a wetter, greener wood. Take you time and learn the pit. I always use charcoal to start the fire for a good coal bed to start with as well.

  7. gary says:

    im a pellet grill user and have tried all diff kind of rubs until i tried the bbq rub, man i will never use another one thank you! i love your show keep it up!!!!

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