BBQ Ribs on Grill are my all-time favourite thing to cook. These Kamado BBQ Rib Tips are no exception. I cut them individually for more smoke, crust, and flavour. We first smoked them on my Kamado grill, then slowly braised them for an oh-so-tender bite. Stick around as I show you this Kamado BBQ rib tips recipe.
These two-three bite wonders are perfect for any Sunday BBQ or even as a game-day appetizer. Full of smokey goodness. Lots of bark and lots of flavours. Usually, when you grill pork ribs you would grill them whole. I love doing BBQ Ribs on grill this way.
CHECK THIS RECIPE OUT TOO: SMOKED INDIVIDUAL CUT PORK RIBS | PRECUT PORK RIBS | PORK RIBS RECIPE
WHAT ARE THE DIFFERENT TYPES OF PORK RIBS?
BABY BACK RIBS: also known as loin ribs, or baby back ribs. They come from the back of the pig, along the spine. They are leaner meat than other pork ribs.
SPARE RIBS: Cut from the belly portion. They have more bone-to-meat ratio but are said to be richer in flavour. More fat and more juice.
ST. LOUISE STYLE SPARE RIBS: Cut from the rib tip and flat to create a uniform rectangle shape.
COUNTRY STYLE RIBS: Cut from the front portions of the baby back ribs. This is the meatiest of the pork ribs. Usually cut into pork chops typically.
WHAT YOU'LL NEED
PELLET GRILL (I used my Louisiana Grills, Kamado K24 )
RUB (I used Sweet Heat by Louisiana Grills)
BAKING SHEET with Grate
PORK RIB TIPS
Fire up your Kamado grill (or any charcoal-based grill) to 225 degrees with your deflector plate on. I used my Louisiana Grill Kamado K24. Next prepare your BBQ rib tips. Mine came cut thin. First, used a mustard binder and your favourite pork rub. Coat on all sides evenly. I used "Sweet Heat" by Louisiana Grills. Place on a grated pan with water underneath. This will ensure maximum moisture while slowly smoking these Kamado Rib Tips.
Once your grill is preheated to 225 degrees, place it indirectly. You smoke these for 2-3 hours or until you achieve a nice crust with an internal temperature of 165 degrees. Next, remove any excess water from the bottom of the pan. Place the Kamado rib tips down into the pan, then drench in your favourite fruity mix (2-3 cups). Apple juice, root beer, cider beer - whatever you prefer. Cover with aluminum foil to braise and steam them. This process will really tenderize them. You can do them to your liking, but I like a little bite/pull to them. I pulled them off the grill at 190 degrees and rested for 30 minutes before devouring them.
LIKE THIS RECIPE? YOU ARE SURE TO LOVE THESE!
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