Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs.

How to Cook Pork Riblets and Rib Tips

Remember that riblets and rib tips are still ribs. Low and slow cooking produces the most succulent results. An indirect gas grill fire for an hour or two or a smoldering charcoal fire turns these butcher scraps into tasty little treats. Apply a favorite rub or just sprinkle them with some seasoning; they need little in the way of prep. If you want barbecue sauce, brush it on at the end of the cooking time to prevent burning.

Smoked rib tips make a great appetizer while other things continue to smoke. Throw rib tips on the smoker a couple of hours before your guests arrive. Treat them as you would a rack of ribs; you can pull them off the smoker and serve them while your guests settle in and get their drinks. This keeps everyone busy and happy while you finish the main course.

Storing Pork Riblets and Rib Tips

You can keep fresh pork riblets and rib tips in the store packaging in the coldest part of your refrigerator for up to three days. For longer storage, freeze them tightly wrapped in plastic or special freezer paper for up to three months.

Leftover cooked riblets and tips should be refrigerated within two hours in an airtight container and eaten within a couple of days.

Nutrition and Benefits of Pork Riblets and Rib Tips

The nutritional profile of riblets and rib tips generally matches that of the baby back or spare ribs that preceded them. The fattier spare ribs contain about 330 calories in a 3-ounce serving, with 25 grams of fat, 24 grams of protein, and 34 percent of the daily allowance for cholesterol.1 The slightly leaner baby back ribs contain 280 calories, 21 grams of fat, 20 grams of protein, and 26 percent of the daily allowance for cholesterol.

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