Smoked Rib Tips (Smoked Riblets)
Spare-rib tips seasoned with honey and rub, then slow smoked and finished in a covered foil pan.
Servings 6 servings (estimated)
Ingredients
Rib Tips
- 6 lbs pork rib tips spare-rib tips and trimmings
- honey enough to lightly coat
- Jeff's original rub enough to season generously
- Jeff's barbecue sauce for serving, optional
Smo-Fried Potatoes (optional side)
- potatoes cut into wedges, skin on
- olive oil enough to coat
- kosher salt to taste
- coarse ground black pepper to taste
- frying oil enough for frying
- Jeff's original rub for seasoning after frying
Instructions
- Place the rib tips in a foil pan. Brush honey over the top and sides, then coat generously with rub. Let stand about 10 minutes.
- Prepare the smoker for 220°F using mesquite wood.
- Place the rib tips directly on the grate and smoke for about 3 hours. Check thin scraps after about 1 hour and remove them when tender.
- Place the thicker pieces in a single layer in a foil pan and cover tightly with foil. Return to the smoker for about 2 hours.
- Uncover and cook for about 1 more hour. Check for about 195°F in the meat, avoiding bones and cartilage, and confirm tenderness with easy probe insertion.
- Cut into 2–3-inch pieces and serve with barbecue sauce on the side.
Smo-Fried Potatoes
- Toss the potato wedges with olive oil, kosher salt and black pepper in a foil pan.
- Smoke at 220°F for about 1½ hours, stirring every 30 minutes.
- Fry in hot oil until golden brown, about 3–4 minutes. Drain on paper towels and sprinkle with rub.
Notes
Thin rib pieces cook faster, so check them early and remove as they become tender. Make enough potato wedges for your guests.