I usually cook the ribs I get through my ButcherBox 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.
- Preheat Joule to 185 °F.
- Mix salt and pink salt and make sure they are combined.
- Season the trimming evenly and let it rest in the salt brine for about 10 minutes.
- Combine molasses and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
- Place the ribs in ziplock-style bags and cook for five hours at 185 °F.
- Remove the bag from the water and allow it to cool a bit.
- Remove meat from the bag, and mop again with more of that smoky glaze.
- 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.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
- Set the meat in the air fry basket, and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
- ‘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!