Overview

Turn spare‑rib trimmings into legit barbecue. Smoke rib tips and skirt meat properly, then slice, chop, and put every bite to work.

Ingredients

• Rib tips and skirt meat from 1 rack spare ribs (about 1.1–2.0 lb / 500–900 g total)
• Binder (optional): 1 tbsp (15 g) yellow mustard or neutral oil
• Kosher salt: 20 g (about 1 tbsp Morton or 1.5 tbsp Diamond Crystal)
• Coarse black pepper: 10–12 g (about 1.5–2 tbsp)
• Sweet paprika: 8 g (about 2 tsp)
• Granulated garlic: 6 g (about 2 tsp)
• Turbinado sugar (optional): 6 g (about 2 tsp)
• Spritz: 1 cup (240 ml) 50/50 apple cider vinegar and water
• Optional glaze: 1/2 cup (120 ml) BBQ sauce + 1 tbsp (21 g) honey + 1 tbsp (14 g) unsalted butter

Equipment

• Smoker (offset, kettle with indirect setup, pellet, or ceramic kamado)
• Instant‑read thermometer
• Leave‑in probe thermometer
• Sharp boning or chef’s knife
• Cutting board with good grip
• Food‑grade gloves
• Wire rack and sheet pan
• Spray bottle for spritz
• Small pan or foil for optional glaze set

Wood

Post oak primary; optionally blend with a touch of hickory or cherry

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 200 °F (93 °C)
Approx duration: 2.5 hours

Why Rib Tips and Skirt Meat Matter

When you square spare ribs into a St. Louis cut, you end up with rib tips (cartilage-rich end) and the thin skirt flap. These scraps aren’t scraps—they’re flavorful, smoky, and versatile if you treat them with intention.

Anatomy, Yield, and Assumptions

Rib tips are the strip along the sternum end—meat threaded with cartilage and fat that renders beautifully. The skirt is a thin flap on the bone side of the rack. From a typical 3–4 lb (1.4–1.8 kg) spare rack, expect 12–20 oz (340–570 g) of tips and 6–10 oz (170–285 g) of skirt. This method leans Texas in seasoning (salt/pepper forward) and smoke (post oak), with an optional Kansas City/Chicago sauced finish for the tips.

Trim to a Clean St. Louis Cut

Remove the membrane from the bone side. Square the rack by cutting through the rib joint line to remove the sternum, cartilage, and rib tips in one straight pass; separate the tips from the breastbone/cartilage if attached. Peel off the skirt flap from the back. Even thickness cooks more predictably; tidy edges on the tips help them render without drying out.

Season Simply and Evenly

Pat the rib tips and skirt dry. Lightly coat with a thin binder if desired, then season all sides with a balanced salt‑forward rub. The skirt is thin—season it lightly to avoid over‑salting; the tips can take a full coat. Let sit at room temp 20–30 minutes while you stabilize the pit so the rub hydrates and adheres.

Smoking Game Plan (Recipe)

Run the pit at a steady 275°F (135°C) with clean, thin blue smoke. Place rib tips meaty side up toward the warmer zone; place skirt on a cooler patch or on a raised rack to avoid scorching. Smoke unwrapped. After the first hour, spritz lightly every 30–40 minutes to prevent the surface from drying. The skirt will finish first; pull it when the surface fat has rendered and the internal reads 180–195°F (82–90°C) for chop/beans or 160–170°F (71–77°C) for chewier slices. Rib tips typically finish at 198–203°F (92–95°C) and feel probe‑tender in the meaty pockets between cartilage, usually around 2–3.5 hours at 275°F depending on thickness and pit. Optional finish: pan the tips with a light glaze and return to set for 10–15 minutes without boiling the sauce. Rest skirt 10–20 minutes and tips 20–30 minutes before slicing.

Doneness Checks You Can Trust

For skirt meat: a slight jiggle, rendered surface fat, and a tender bite with light resistance. For rib tips: slide a probe into the meat between cartilage—when it glides with minimal grab, they’re ready. Cartilage will retain a pleasant chew; you’re not turning it to mush. If the exterior color is set but the interior still resists, patience—don’t crank the pit; let connective tissue finish rendering.

Slice, Chop, and Serve

Skirt: slice thin across the grain for snacks or tacos, or chop small for beans and rice. Rib tips: slice across the cartilage into 1–1.5 in (2.5–4 cm) nuggets (Chicago style), brushing with sauce if desired. Serve dry with pickles and onions (Texas lean) or sauced on white bread (KC/Chicago). A squeeze of vinegar cuts richness if you’re keeping it unsauced.

Use Every Bite: Ideas for Trimmings

• Pit beans: fold chopped skirt and tip bark into simmering beans to enrich the pot. • Fried rice: quick‑stir chopped skirt/tips with day‑old rice, scallion, and egg. • Tacos: skirt slices, salsa verde, onion, cilantro, and a vinegar‑chile splash. • Dirty rice or jambalaya boost: dice and fold in at the end for smoke and fat. • Salad or ramen topper: thin slices bring smoke without dominating the bowl.

Fire and Fuel Notes

Post oak gives a clean, assertive smoke that flatters pork without tasting as sweet as fruitwood. Hickory leans classic KC; pecan is a softer middle ground. On offsets, run a small, clean fire and avoid white smoke. On pellet grills, choose a robust oak/hickory pellet and consider a smoke tube for more density. On ceramics, mind airflow—use a heat deflector and keep grates clean to prevent scorching the skirt.

Food Safety and Handling

Treat raw pork like any raw meat—separate boards and knives, and wash hands. Keep raw trimmings refrigerated below 40°F (4°C), and don’t leave them out more than 30 minutes while trimming. After the cook, cool leftovers from 135°F to 70°F (57°C to 21°C) within 2 hours and to 40°F (4°C) within 4 hours total. Store covered up to 3–4 days; reheat leftovers to 165°F (74°C). Be mindful serving rib tips to kids—cartilage pieces can be a choking hazard; slice across the grain/cartilage into manageable bites.

Troubleshooting and Adjustments

Tips tough? They likely need more time at the same pit temp; cartilage softens late. Dry skirt? Pull it earlier next time or chop and sauce for beans. Bitter bark? Reduce heavy white smoke—open the pit to clear it and burn cleaner fuel. Bark too hard? Light spritz and a short covered rest in a warm pan can soften edges without steaming everything.

Notes

• Rib tips generally finish in 2–3.5 hours at 275°F (135°C); skirt finishes much sooner—check at 45 minutes.
• Probe rib tips in the meaty pockets between cartilage; don’t chase exact numbers if the feel is right.
• If saucing, set the glaze gently—heat sets sugars; boiling makes the sauce grainy and bitter.
• Salt levels assume Diamond Crystal; if using Morton kosher, use the gram measurements to avoid over‑salting.
• Leftovers: refrigerate within 2 hours; reheat to 165°F (74°C); use within 3–4 days or freeze up to 3 months.