Illinois

Chicago Rib Tips

Chicago rib tips are the city's signature BBQ contribution - the cartilage-rich trimmed ends of spare ribs that South Side pitmasters transformed from scraps into stars. Slowly smoked until tender, then doused in sweet and tangy sauce, these chewy, flavorful morsels are served on white bread with fries.

4-5 hours Serves 6-8 250°F smoking South Side

Equipment Needed

  • Smoker or charcoal grill
  • Hickory or apple wood chunks
  • Meat thermometer
  • Aluminum pan for sauce
  • Tongs
  • Basting brush

Instructions

  1. 1

    Prepare the Rib Tips

    Cut rib tips into 2-inch pieces if not already done. Rib tips are the bony, cartilaginous ends trimmed from spare ribs. Trim any excess fat but leave enough for flavor.

  2. 2

    Make the Dry Rub

    Combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl. Mix thoroughly until evenly blended.

  3. 3

    Season the Tips

    Coat rib tips lightly with oil, then apply dry rub generously on all sides. Let sit at room temperature for 30 minutes while you prepare the smoker and sauce.

  4. 4

    Make the Sauce

    Combine ketchup, brown sugar, vinegar, Worcestershire, mustard, garlic powder, liquid smoke, and hot sauce in a saucepan. Simmer for 15 minutes, stirring occasionally. Adjust sweetness and heat to taste.

  5. 5

    Set Up the Smoker

    Prepare smoker for indirect cooking at 250°F. Add hickory or apple wood chunks - Chicago pitmasters often use a mix. Keep a water pan in the smoker for moisture.

  6. 6

    Smoke the Rib Tips

    Arrange rib tips on the smoker in a single layer. Smoke for 3-4 hours, maintaining temperature and adding wood as needed. The tips should develop a deep mahogany color.

  7. 7

    Sauce and Finish

    Transfer rib tips to an aluminum pan. Pour half the sauce over the tips and toss to coat. Return to smoker for 30-45 minutes until sauce caramelizes and tips are tender but chewy.

  8. 8

    Test for Doneness

    Rib tips should be tender with a slight chew from the cartilage. The meat should pull away easily but the cartilage should be soft enough to eat. Internal temp around 195°F.

  9. 9

    Serve Chicago Style

    Pile saucy rib tips on slices of white bread to soak up the juices. Serve with French fries and coleslaw. Offer extra sauce and hot sauce on the side. This is authentic South Side BBQ.

Tips & Variations

  • Find Rib Tips: Ask your butcher for rib tips - they're the trimmings from St. Louis-style spare ribs. Many grocery stores sell them pre-packaged.
  • The Chew Factor: Unlike regular ribs, rib tips have cartilage that stays chewy even when cooked. This is the desired texture - embrace it.
  • Aquarium Smokers: Many legendary Chicago BBQ joints use large custom smokers called "aquariums" for their distinctive smoke flavor.
  • Mild Sauce Option: Chicago also has a tradition of "mild sauce" - a thinner, sweeter sauce. Add more ketchup and sugar for this variation.
  • Hot Links Addition: Chicago BBQ often includes hot links (spicy sausages) alongside rib tips. Add them to the smoker for the last 2 hours.
  • White Bread Purpose: The white bread isn't just a side - it's for soaking up the delicious sauce. It's essential to the experience.