Sure I love smoked ribs. My favorite are St. Louis-style, or trimmed spareribs. Nice and meaty and a little fatty. I can definitely eat my share of them. But my favorite part of spareribs is the rib tips. Those little end pieces that most people don’t pay attention to. They’re fantastic. A bit fattier than the ribs themselves. Crazy tender. And oh so flavorful. Usually I have them sauced up in BBQ sauce. But not today. Today was even more special. It was time to make Buffalo rib tips. Just like the Buffalo wings that I also love so much, but made with rib tips. These are easily some of the best things I’ve ever had.
No Picky Tips
I am not that picky when it comes to trimming my rib tips. I cut them off the ends of the rack of spareribs and into bite-sized pieces. I barely trim them. That part is up to you. They can be fairly fatty, and some could probably use a little trimming. I don’t mind if some pieces are big and some are small. If consistency is your thing, feel free to cut them all equally-sized. It won’t change how great these Buffalo rib tips taste. They’re amazing.
A Sports Bar Favorite?
I’m convinced that these would make for the perfect bar food. Heck, I’d head down to my local sports bar watering hole and order a basket of these and watch the game on the big screen. I might even order a beer or two with them. And I’d have one heck of a great time, too, because they’re amazing. Better than wings? Hmmmmm. Let’s say just as great and leave it at that. They really should be on everyone’s menu!
- Material Type: Steel
- The Weber Smokey Mountain charcoal smoker helps…
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Buffalo Rib Tips
Equipment
Ingredients
For the smoker
- 6 pounds pork rib tips
- Your favorite BBQ seasoning
For the deep-fryer
- vegetable oil for frying
For the Buffalo sauce
- 1 cup unsalted butter
- 1 cup hot sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon chicken bouillon
Instructions
For the smoker
- Fire up your smoker for smoking at 250 F. Add a few chunks of wood. I prefer fruit woods for rib tips, but post oak and hickory are great too.
- Place the rib tips in a large bowl and season well. Toss to make sure they are coated evenly with the seasoning.
- Add rib tips to the smoker and cook for 2 hours. They will turn a deep brown color and will be nearly cooked through.
- Remove and let cool while you set up the deep-fryer and make the Buffalo sauce.
For the deep-fryer
- Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
- Cut the rib tips into smaller bite-sized pieces if desired.
- Working in batches if needed, fry the rib tips for 2 1/2 minutes, turning as they fry. The edges will crisp up a little as they fry.
- Remove to a paper towel-lined plate or wire rack to drain then transfer to a large bowl.
For the Buffalo sauce
- Place butter in a saucepan over medium heat.
- Once melted, stir in the hot sauce, cayenne and chicken bouillon.
- Stir until smooth.
- Pour over rib tips and stir or toss to coat.
- Serve immediately.
Notes
Nutrition
Nutritional values are approximate.
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