“Smoked” Rib Tips

I usually cook the ribs I get through my Butcher Box subscription, but I bought a whole slab of St. Louis ribs for this experiment and trimmed them myself. I’m relatively new to the rib tip game, but I enjoyed the tips more than the ribs.

Gather the ingredients.

• 2 tbsp. Kosher Salt
• ½ tsp. Pink Curing Salt
• 2 tbsp. Black Pepper
• 2 tsp. Kosher Salt
• 1 tsp. Accent
• 1 tsp. Smoked Paprika
• ½ tsp. Mustard Powder
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder
• ½ tsp. Celery Seed
• 4 tbsp. Molasses
• 2 tbsp. Pecan Liquid Smoke
• Joule Sous Vide Cooker
• Sous Vide Container
• Ninja Foodi Grill or Oven

Let’s go to work.

1. Preheat Joule to 185 °F.
2. Mix salt and pink salt and make sure they are combined.
3. Season the trimming evenly and let it rest in the salt brine for about 10 minutes.
4. Combine molasses and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
5. Place the ribs in Ziplock-style bags and cook for five hours at 185 °F.
6. Remove the bag from the water and allow it to cool a bit.
7. Remove meat from the bag, and mop again with more of that smoky glaze.
8. Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
9. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
10. Set the meat in the air fry basket and let it crisp up until they develop a beautiful bark, about 5–10 minutes.
11. ‘Nuff said! Pull those “Smoked” Rib Tips out of the Foodi/oven, let them rest for a few minutes, then cut them into bite-size pieces and enjoy!