Get Adobe Flash player

Simply Marvelous Rib Tips

Rib tips are on the menu this week, and I happened to have some in the freezer.

I injected them thoroughly with:

  • 6oz apple juice
  • 4oz agave nectar
  • 1 teaspoon concentrated black cherry juice

I gave them a light/medium coating of Simply Marvelous Season All, covered in plastic wrap and put them in the refrigerator for four hours.  Half way through, I flipped them over so both sides could soak up some of the injection marinade.

When I took them out of the fridge, I poured off the liquid, patted the tips dry with a paper towel and gave them a heavy coating of Simply Marvelous Cherry and Simply Marvelous Sweet Seduction.  I couldn’t decide which I like better, so I used both.  It turned out to be a great combination!

I set up a ring of lump charcoal in the big Weber Kettle and added some hickory chunks.  Then I lit a half chimney more of lump and spread them on top and put a water bowl in the middle.

Then I installed the Smoke-EZ extension ring and got the smoker running steady at 275 degrees.

By now the rib tips were getting happy with the spices and sweating nicely, so into the cooker they go.

After two hours I brought them back inside,  brushed on some melted butter, squeezed on some agave nectar and poured some apple juice in the bottom of the pan.

Then I covered the pan with foil and put it back into the cooker for an hour and a half.

Finally, I sauced the tips and put them back in the cooker uncovered for about 15 minutes to set the sauce.

Done and on the cutting board.

Sliced and diced

and served with broccoli slaw and corn on the cob.  Enjoy!

8 Responses to “Simply Marvelous Rib Tips”

  • Alex:

    Awesome post! I just came across your blog today and I am already a fan. I have been wanting to do rib tips for one time. I recently got a WSM (which I love) and had a question in regards to your charcoal set up. Do you leave the lump charcoal and wood chunk outside the ring and simply fill the center of the ring with the charcoal is this lit in the chimney? If so, why? I am just curious as I am trying to hone my smoking skills. Thanks again for the post and have a great day!

    Alex

  • Steve:

    Any particular concoction with the sauce? These look yummy delicious!!

  • Debbie dz:

    Looks delicious, just like your corn beef!

  • Mister Bob:

    Steve, I’m not ready to divulge that particular recipe because I’ll be using it in competition this year. I can recommend a very good commercial substitute though. Blues Hog Original, available at http://greatlakesbbqsupply.com or http://www.thekansascitybbqstore.com/ Try it, it’s great on ribs and will give you that great color and glaze. Many competition pros use it mixed with Blues Hog Tennessee Red.

  • Mister Bob:

    Hi Alex, welcome aboard!

    That’s the 26-3/4″ Weber Kettle with the Smoke-EZ modification (extension ring). The charcoal and wood chunks were only outside the ring. I just used the inside as a place to light up the chimney. After the lit coals were scattered on top of the other lump, I put the stainless steel water bowl on the inside of the ring. The stainless charcoal ring and the stainless water bowl are part of the Smoke-EZ kit. That’s the setup I use when I’m doing a short to medium length cook 2 to 6 hours.

    For a longer cooks, I load up the inside of the ring and put a few lit coals on top (the Minion Method). In that case, I put the water bowl (or pizza stone) on a grate above, similar to the WSM. I use a BBQ Guru CyberQII to control temperature.

    Here’s a link to the Smoke-EZ site http://smoke-ez.com/index.php and to the BBQ Guru site http://www.thebbqguru.com/

  • Steve:

    Thanks, Mr. Bob.

    When you get ready to share the sauce recipe I’ll have my pen ready. I have never heard of injecting ribs. I’ll have to give that a try. Do you inject all of your meat for comps? Can you recommend a good injection for brisket?

    Thanks.

    Steve

  • Mister Bob:

    Steve, I inject everything in competition. In that game, it’s “one bite BBQ”, and you only have that one bite to stand out from the rest. For brisket, I use Butcher’s BBQ Brisket Injection mixed with beef stock instead of water and just a dash of Worcestershire Sauce. For ribs and pork, I use something sweet like apple juice, peach nectar or white grape juice,and I often mix in some honey or agave nectar. For chicken, chicken broth and melted butter work nicely.

  • Great post, I love ribs and this looks like a delicious tips and method to cook them perfectly.