Buffalo Rib Tips
Tender delicious bites with just the right amount of heat!
Servings 6
Calories 278kcal
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
Serve with blue cheese or ranch dressing for dipping!
Nutrition
Calories: 278kcal | Carbohydrates: 1g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1141mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1149IU | Vitamin C: 30mg | Calcium: 13mg | Iron: 0.2mg