Ingredients
Equipment
Method
- Cut rib tip strips into individual bite-sized pieces, approximately 1 to 2 inches each. Place in foil pan.
- Season rib tips with 2 to 3 tablespoons BBQ seasoning. Toss to coat evenly. Let sit 15 to 20 minutes at room temperature.
- Preheat smoker to 250°F. Place rib tips directly on smoker grates. Smoke uncovered 1½ to 2 hours until color develops and seasoning sets.
- In aluminum foil pan, combine ½ cup apple juice, ½ cup brown sugar, and ½ cup honey BBQ sauce. Stir to combine.
- Transfer smoked rib tips to foil pan with braising liquid. Cover pan tightly with aluminum foil.
- Return covered pan to smoker at 250°F. Braise 1 to 1½ hours until internal temperature reaches 203°F and probe slides in easily.
- Remove foil cover. Pour remaining ½ cup honey BBQ sauce over rib tips. Toss gently to coat.
- Return uncovered pan to smoker at 250°F. Cook 15 to 20 minutes until sauce caramelizes and becomes sticky.
- Rest 5 minutes. Serve hot.
Nutrition
Notes
Cook to 203°F internal temperature for tender cartilage. Lower temps leave cartilage tough and unpleasant.
Probe test essential. Thermometer should slide in like warm butter. If you feel resistance, continue cooking regardless of temperature.
Cover foil pan tightly during braise. Steam trapped inside accelerates collagen breakdown.
Smoke phase builds flavor but doesn't cook to doneness. Rib tips only reach 160 to 170°F after smoking. Braising phase creates tenderness.
Three-phase cooking creates smoke, tenderness, and sticky glaze. Skipping phases produces inferior results.
Apple juice and brown sugar work together. Acid from apple juice tenderizes. Sugar retains moisture and creates glaze.
Final uncovered saucing caramelizes sauce. Creates sticky coating and varied texture.
Store leftovers up to 4 days refrigerated. Reheat in 300°F oven 15 to 20 minutes.