MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Pork Rib Tips
Categories: Five, Pork, Fruits, Sauces
Yield: 7 Servings
4 lb Rib tips *
1/2 ts Kosher salt; per lb of meat
4 tb Meathead's Memphis Dust
- (separate recipe)
1/4 c Apple juice
1/2 c KC-Style BBQ sauce
About the salt. Remember, Morton's Kosher Salt is half the
concentration of table salt so if you use table salt, use half as
much.
Combine the rub ingredients thoroughly in a bowl. If the sugar is
lumpy, crumble the lumps by hand or on the side of the bowl with a
fork. If you store the rub in a tight jar, you can keep it for
months. If it clumps, just chop it up. You can also spread it on a
baking sheet and put it in a 225 F/107 C oven for 15 minutes to
drive off moisture. No hotter or the sugar can burn.
Season the rib tips with Kosher salt. If you can, give the salt 1
to 2 hours to be absorbed. The process of salting in advance is
called dry brining. The rule of thumb is 1/2 ts of kosher salt per
pound of meat, but rib tips contain a significant amount of
cartilage, so use about 1/4 ts per pound. You can simply eyeball it
by sprinkling on the same amount of salt you would sprinkle on rib
tips if they were served to you unsalted.
Fire up. Prepare a smoker for indirect cooking. Alternatively, you
can set up a charcoal grill for 2-zone cooking by placing a chimney
full of pre-heated charcoal briquets on one side of the grill's
charcoal grate in order to create direct and indirect cooking
zones. Adjust the smoker or grill vents to bring the temperature to
about 225 F/107 C and add 2 to 3 chunks of your favorite smoking
wood to the charcoal for flavor. On a gas grill, adjust the
temperature knobs so that one half of the grill is off and the
other half is heated enough to maintain a temperature of
approximately 225 F/107 C on the indirect side.
Cook. Once the smoker or grill is ready, season the rib tips with
enough Meathead's Memphis Dust to color them.
Place the rib tips on the main cooking grate as far away from the
heat source as possible. Set the lid on the grill with the fully
opened top vent positioned directly above the slabs in order to
force the smoke over and around the meat. Allow the meat to smoke
for 2-1/2 hours. If you opt not to wrap the rib tips in the
following step, simply allow them to smoke for another 45 minutes.
Optional Wrapping Step:
For optimal juiciness and tenderness, lay out two double layers of
heavy-duty aluminum foil approximately eight inches longer than the
slabs of rib tips. Lay the slabs meat side down in the center of
the foil. Fold the sides of the foil up and add 2 tb apple juice to
each foil packet before loosely sealing.
Place the wrapped ribs on the smoker or grill and cook for another
30 minutes.
Remove the foil packets from the smoker or grill and cautiously
open the foil to allow the steam to escape.
Remove the rib tips from the foil and set them back on the smoker
or grill. Cover the smoker or grill, and allow them to cook until
the bark has firmed up and the rib tips are tender, approximately
15 minutes.
Serve. Remove the rib tips from the smoker or grill. Using a
cleaver or sharp chef's knife, cut the tips in 1 to 3" pieces.
Recipe FROM:
https://amazingribs.com
Uncle Dirty Dave's Archives
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