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Main Dish

Chicago Style BBQ Rib Tips

  • Chef Klaus Mandi
  • Sysco Chicago
  • Servings

    1

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Ingredients

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Directions

  1. Mix all spices together to create a rub.
  2. Rub the spice blend evenly over the rib tips and let sit uncovered in refrigerator for 24 hours.
  3. After 24 hours place in front of fan for 4 hours to develop pellice.
  4. Smoke in smoker at 225F degrees until interal temperature reaches 160F degrees.
  5. Wrap in paper and finish until interal temperature reaches 190F degrees.
  6. Keep in paper until ready to serve, if used right away, or cool down and reheat if used at a later time.
  7. Serve with favorite BBQ sauce and coleslaw.

Ingredient availability varies by location*

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