Chef Tom grills Barbecue Pork Rib Tips in this recipe! This classic barbecue dish is a great utilization for you spare ribs trimmings!
WHAT YOU'LL LOVE
- A double-rub base: Layering Yoder Smokers Pork Rub with Meat Church Honey Bacon BBQ Rub over a mustard binder builds more depth than either seasoning alone, with the honey notes balancing the peppery pork rub.
- Mustard as the binder: Coating the rib tips in Big Rick's Jalapeño Honey Mustard before seasoning does double duty — it helps the rub stick and adds a subtle sweet heat that cooks into the bark.
- The squeeze test over the clock: Judging doneness by how easily the meat pulls apart, rather than a fixed time, accounts for variation between cuts so you don't pull rib tips before they're actually tender.
- Saucing right off the smoker: Tossing the rib tips in Firebug Mild Grillin' Sauce the moment they come off the heat lets the residual warmth help the sauce tack onto the bark instead of just sitting on top.
Category
Entree
Cuisine
American
Servings
9
Prep Time
20 minutes
Cook Time
5 hours
Calories
273
Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Barbecue Pork Rib Tips! This classic barbecue snack is a great utilization for you spare ribs trimmings!
Ingredients
- Rib tips
-
Big Rick’s Jalapeño Honey Mustard
-
Yoder Smokers Pork Rub
-
Meat Church Honey Bacon BBQ Rub
-
Firebug Mild Grillin’ Sauce
- 1 part apple cider/juice
- 1 part apple cider vinegar
- 1 part whiskey
Apple-Whiskey Spritz (OPTIONAL):
Directions
- Preheat the Yoder Smokers YS1500s Pellet Grill to 275ºF.
- Slice the rib tips into 2”-3” pieces for individual servings.
- Toss the rib tips in Big Rick’s Jalapeño Honey Mustard to lightly coat the surface.
- Season with Meat Church Honey Bacon BBQ Rub and Yoder Smokers Pork Rub.
- Transfer to the smoker.
If you choose to spritz your rib tips, combine spritz ingredients in a spray bottle and spritz the ribs every 30-45 minutes. Otherwise, simple cook until the meat is tender. You can judge doneness by simple squeezing the meat to see if it pull apart.
Immediately after removing the rib tips from the smoker, sauce with Firebug Mild Grillin’ Sauce (or other bbq sauce).
Recipe Note
Recipe FAQ
Why use mustard as a binder before seasoning the rib tips?
Mustard is tacky enough to hold the rub in place through the smoke without overpowering the meat, and it breaks down during cooking, leaving behind a subtle sweet-heat note rather than a mustard flavor.
Why use two different rubs instead of one?
Combining Yoder Smokers Pork Rub with Meat Church Honey Bacon BBQ Rub layers a savory, pork-forward base with a sweeter, bacon-y edge — more complexity than either rub could deliver on its own.
Why judge doneness by squeezing the meat instead of cooking to a set time?
Rib tips vary in size and fat content, so a fixed clock time can under- or overshoot. Squeezing to see if the meat pulls apart tells you the connective tissue has actually broken down, which is what makes the tips tender.
What internal temperature should the rib tips actually reach?
This recipe doesn't list a specific number, relying on the squeeze test instead. As whole-muscle pork, rib tips are safe once they clear the USDA minimum of 145°F, but for the tender, pull-apart texture this recipe is going for, they'll typically need to climb well past that — into the 195-205°F range, similar to spare ribs — before they're actually done.
Why sauce the rib tips immediately after they come off the smoker?
Saucing while the meat is still hot lets the residual heat help the sauce tack onto the bark instead of just sitting on the surface, so it clings rather than pooling or sliding off.
Is the apple-whiskey spritz necessary?
No — it's listed as optional. Spritzing every 30-45 minutes adds moisture and a light tang to the bark during the longer cook, but skipping it will still produce tender rib tips, just with a slightly drier, more concentrated bark.
How indoor-friendly is this recipe?
1 out of 5 — this is a true low-and-smoke cook on a pellet grill over several hours. An oven can get the meat tender, but you'll lose the smoke flavor and bark that define barbecue rib tips.
Recipe Highlights
Mustard binder: Holds the rub in place and adds a subtle sweet-heat note as it cooks off.
A layered double rub: Pairing a savory pork rub with a honey-bacon rub builds more complexity than one seasoning alone.
The squeeze test: Judging doneness by feel accounts for size variation between rib tips better than a fixed cook time.
Saucing hot off the smoker: Residual heat helps the sauce tack onto the bark instead of sliding off.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.39 oz
- per serving
- Calories
- 273
- Carbs
- 6 grams
- Protein
- 23 grams
- Fat
- 15 grams
- Sodium
- 770 milligrams
