Last Updated on June 25, 2024 by Carne Diem
Protein: 
Origin: American, North American
Method: Smoker
Jump to RecipeChicago may not be the first city that comes to mind when you think barbecue, but the Windy City boasts its own unique style – and Chicago-style smoked rib tips are a must-try for any BBQ enthusiast. Forget the giant slabs of ribs you see in Kansas City or Memphis; these bite-sized wonders offer a distinct flavor profile that's sure to tantalize your taste buds and are a flavorful twist on BBQ.
Table of contents
History of Chicago Rib Tips
Unlike the full racks of baby back ribs or St. Louis-style ribs, Chicago-style BBQ focuses on pork rib tips. These are the leftover pieces of meat and cartilage trimmed from the bottom of spare ribs which trimming into St. Louis style ribs.
While some might see them as scraps, Chicago BBQ celebrates their unique qualities. Essentially, these pork riblets are to ribs what burnt ends are to brisket.
In recent years, Chicago-style barbecue has been gaining recognition for its unique contribution to the world of BBQ. Chicago-style smoked rib tips offer a delicious and affordable way to experience this distinct style. So next time you're craving amazing ribs, consider venturing beyond the usual suspects and give these flavorful, smoky bites a try. You might just discover a new favorite!
What we love about BBQ rib tips
Here's the beauty of rib tips: they're small pieces of meat packed with flavor. They cook quickly, have a good amount of gelatin for a satisfying chew and are pretty resistant to drying out. They make for a great snack to throw on the smoker and enjoy while you are cooking other proteins that take a lot longer to make. They're perfect for grabbing with your fingers and enjoying the smoky goodness in every bite.
Best sauce for rib tips
The key to Chicago-style BBQ lies in the unique flavor profile. Unlike the sweeter, tomato-based sauces found in other regions, Chicago-style BBQ sauce leans towards a smoky and savory experience. It often features a tangy kick from vinegar, a hint of brown sugar for sweetness, and a touch of heat to create a sauce that complements the fatty richness of the meat without overpowering it. Of course, if you what to use a sweet sauce on your Chicago-style ribs, we won't tell.
Cooking Up Chicago-Style Smoked Rib Tips:
The beauty of rib tips is their versatility. You can cook them on a smoker, grill, or even in the oven.
Season with Love: Dry rub your rib tips with a spice blend that complements the smoky sauce. Think paprika, chili powder, garlic powder, and a touch of onion powder. Our go to is Cimarron Doc's BBQ rub, but feel free to use your favorite.
Low and Slow: Set your smoker to 225°F (107°C) and add wood chips like hickory or applewood for smoky goodness. Place the rib tips on the smoker grate bone side down and cook for 2-3 hours indirectly, or until they reach an internal temperature of 190°F (88°C)- 195°F. The meat on the ribs should be beginning to pull back from the ends of the bone.
Basting the ribs: Baste the rib tips with your favorite Chicago-style BBQ sauce or smokey and savory style BBQ sauce and cook for about 30 more minutes to set the sauce. This creates a sticky, flavorful exterior that's pure barbecue bliss.
Remove the ribs from the smoker and to a cutting board. Cut between the bones, into bite sized pieces. Serve in a bowl or toss into a crock pot to keep warm and serve as a great BBQ rib appetizer.
Looking for more American BBQ classics? Be sure to check out our surefire BBQ recipes that will have you named the bast pitmaster on the block:
- Complete Guide to Texas Style Smoked Brisket
- Smoked Pork Burnt Ends
- Eastern North Carolina Pulled Pork
- Beef Short Rib Burnt Ends
- Spatchcock Chicken
- Mother's Inspired Double Smoked Black Ham
- Easy Smoked Boneless Turkey Breast
What to serve with Smoked rib tips
Chicago-style rib tips are traditionally served with white bread and fries, offering a perfect combination of smoky meat, savory sauce, and comforting carbs. Don't forget the finishing touch – a pickle for a refreshing, tangy counterpoint to the richness of the ribs. Or try some of the best side dish recipes for BBQ meats:
- Lexington Style Red Coleslaw
- Kansas City Style Cheesy Corn and Smoked Ham Bake
- Jalapeno Coleslaw With Bacon Aioli
- Skillet Cornbread with Green Chiles and Toasted Cumin
- Grilled Endive Salad with Poppy Seed Dressing
- Smoked Au Gratin Potatoes
- Smoked Hatch Chile Mac and Cheese
Frequently Asked Questions
Chicago style ribs are typically pork rib tips cut from the spareribs. They are slow-cooked (typically smoked), and typically focus on a savory and smoky flavor profile that sets Chicago-style rib tips apart.
Chicago-style rib tips are a casual and social food, often served with fries, coleslaw, and white bread to soak up the sauce. They're perfect for game days, backyard barbecues, or a casual dinner.
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📖 Recipe
Chicago Style Smoked Barbecue Rib Tips
Ingredients
- 4 Pounds Pork Spare Ribs, riblet sections
- ½ Cup BBQ Rub
- ½ Cup BBQ Sauce
Instructions
- Season both sides of the riblet sections liberally with your favorite BBQ rub. Chicago style ribs are typically savory and smoky as opposed to sweet.
- Preheat your smoker to 225 degrees.
- Cook the riblets, bone side down, for about 2-2.5 hours or until the internal temp of the ribs is about 190-195 degrees. The meat should be beginning to pull back from the ends of the bones.
- Sauce the top of the riblets and cook for another 30 minutes to set the sauce.
- Remove the riblets to a cutting board and cut into individual bite sized ribs. Serve warm with additional sauce.
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