Southside BBQ Rib Tips (Chicago-style)

Chicago-style BBQ is a distinctive regional barbecue style that emerged from the South Side of Chicago, influenced by the Great Migration of African Americans from the South during the early to mid-20th century. While not as widely recognized as Kansas City, Texas, or Carolina styles, Chicago barbecue has its own unique character, which leans towards rib tips and hot links, usually smoked in an aquarium-style smoker. The ribs are typically marinated in a special sauce with a unique tangy and spicy flavor before being slow-smoked to perfection. Chicago's barbecue style is also recognized for its distinctive sauce, often a bit spicier and with less vinegar than those found in other regional barbecue styles. The slow-smoked meats are generally served with white bread and a helping of fries, making it a hearty meal deeply connected to the city's working-class roots 🤘🏼 Adam

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Chicago BBQ Rib Tips

Prep time: 1 HourCook time: 5 H & 45 MTotal time: 6 H & 45 M

Chicago BBQ Sauce is tangy, slightly spicy and thinner than most BBQ sauces. It’s tomato-based but uses less ketchup than other thicker sauces. The sauce should not be thick, as Lem says “it’s BBQ sauce, not BBQ gravy.”In Chicago, there never really was a tradition of whole hog bbq here because the price per pound was more expensive.

Ingredients

Chicago BBQ Sauce

• 1 cup Ketchup
• ½ cup Apple Cider Vinegar
• ½ cup Brown Sugar
• ¼ cup Molasses
• ¼ cup Yellow Mustard
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Smoked Paprika
• 2 teaspoons Cayenne Pepper
• 1 teaspoon Celery Salt
• 1 large Onion, cut into round slices and deeply charred
• 3 Garlic cloves
• 2 Tbsp Hot Sauce, more as needed
• Juice of 1 Lemon
• Kosher Salt & Black Pepper, to taste

Smoked Rib Tips

• 1 whole Spare Rib
• ¼ cup of your Favorite Dry Rub Seasoning
• 2 cups of your Homemade Chicago-style BBQ Sauce
• Wood Chips, for smoking (typically hickory or applewood for pork)

Instructions

Chicago BBQ Sauce

1. Cut the onion into thick slices. Peel the garlic cloves.
2. Heat a grill or stovetop griddle over high heat. Char the onion slices and garlic cloves, turning occasionally, until they have a nice, dark color… about 10-15 minutes.
3. Remove the charred onion and garlic from the grill or griddle and let them cool. Once they're cool enough to handle, chop them finely.
4. Combine the chopped onion and garlic with all the other ingredients in a saucepan over medium heat.
5. Stir until all the sugar has dissolved.
6. Reduce heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally. The sauce will thicken slightly, but should still drip off of a spoon, not gloop off the spoon.
7. Taste and adjust the seasoning as needed. If you want it more acidic, add a bit more vinegar or lemon juice. For more sweetness, add a bit more brown sugar or molasses. For more heat, add more hot sauce.
8. Let the sauce cool, then store in an airtight container in the refrigerator. It will keep for about a week.

Smoked Rib Tips

1. Start with a whole spare rib. This includes the rib bones and what's known as the "rib tips", which is the meaty section attached at the base of the spare ribs. To separate the rib tips, look for a strip of cartilage and bone running through the meat at the end of the spare ribs. You're going to cut along this line. Place the slab on a cutting board, bone side up, and you'll see the line where the rib bones end and the cartilage of the tips begins. Use a sharp knife to cut along this line, separating the ribs from the tips.
2. Season the rib tips with salt and your chosen dry rub. Make sure they are thoroughly coated. This process can be done the night before, allowing the rib tips to marinate in the refrigerator overnight for a deeper flavor.
3. Set your kettle grill up for smoking (see video). Preheat the grill to about 275-300F using lump charcoal, throw on a chunk of hickory or applewood to add more smoke flavor, then pop on the grate.
4. Place the rib tips on the grill, positioning them as far from the heat source as possible. Close the lid and let them smoke.
5. As the tips smoke you’ll want to periodically spritz the coals with water to emulate the classic aquarium Chicago smokers. Let the heat get hot, as high as 275-300F, then use the water to cool down the coals. The mixture of steam and smoke from the water spritz adds a certain char element to the finished tips that is distinctly Chicago BBQ.
6. Smoke the rib tips for about 2-3 hours, spritzing as needed. You're aiming for a deep color and an internal temperature of around 190°F - 195 (88°C).
7. Once the tips are sufficiently cooked, remove the lid and add more coals to the grill. Char the tips over direct heat until slightly blackened, then remove and let rest.
8. Optionally, in the last 30 minutes of smoking, brush the rib tips with your homemade Chicago-style BBQ sauce. This will create a delicious, sticky glaze.
9. Remove the rib tips from the grill and let them rest for a few minutes before chopping them into bite-sized pieces. Serve them with more BBQ sauce on the side, along with sides such as fries and white bread for a traditional Chicago-style BBQ situation. Nothin’ better than a white bread napkin.

Adam's Notes

• Rib tips are supposed to be chewier. It’s not a fall-off-the-bone style of BBQ, but that doesn’t mean it’s not moist.
• When using the sauce with your BBQ, it's traditional in many BBQ styles to apply the sauce near the end of cooking to prevent the sugars in the sauce from burning and creating an unpleasant flavor.
• Remember, smoking is a slow and low process. Patience is the key to achieving tender, fall-off-the-bone ribs. Enjoy your homemade Chicago-style BBQ!
• Feel free to adjust the proportions of the ingredients to suit your personal taste. Some like it spicier, some sweeter, so don't hesitate to tweak it until it suits you perfectly.
• This rub can be used on any meat but it pairs especially well with pork, particularly ribs and rib tips. To use, simply rub it onto your meat, covering all surfaces, then allow it to sit for a few hours, or ideally overnight, before cooking.

*Check out my recipe for Chicago BBQ Dry Rub over on my Patreon Page*

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