Rib Tips

Name: Rib Tips
Ingredients: 1/4 cup packed light brown sugar; 2 tablespoons seasoned salt; 1 tablespoon chili powder; 2 teaspoons finely ground black pepper; 1 teaspoon cayenne; 1 teaspoon Old Bay seasoning; 1 teaspoon rubbed sage; 1 teaspoon onion powder; 1/3 cup ketchup; 1/4 cup packed light brown sugar; 2 tablespoons granulated sugar; 2 tablespoons apple cider vinegar; 1 tablespoon chili powder; 1 teaspoon dry mustard; 2 tablespoons Worcestershire sauce; 1 teaspoon sea salt; 1 teaspoon finely ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon ground celery seeds; 4 pounds rib tips

20 ingredients

7 steps

Ingredients

1/4 cup packed light brown sugar
2 tablespoons seasoned salt
1 tablespoon chili powder
2 teaspoons finely ground black pepper
1 teaspoon cayenne
1 teaspoon Old Bay seasoning
1 teaspoon rubbed sage
1 teaspoon onion powder
1/3 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground celery seeds
4 pounds rib tips

Directions

1

To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well.
2

Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
3

To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars.
4

Heat, stirring occasionally, for 30 minutes.
5

Cool to room temperature.
6

Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub.
7

Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.