Pancetta Wrapped Rip Tips.

[Derek]

Ok Disclaimer, This is a variation of a recipe a friend gave me.

Ok You are going to need Rib tips either from the store or Trimmed up Spare ribs.

On to the ingredient's list.

1.#1 Package of Rib Tips, Or 1 rack of spare ribs.
2.#1 Package of Pancetta cut in strips.
3. 1 to 2 tablespoons of BBQ Rib Rub, You can use you're or a personal favorite.
4. 1/2 Cup of you're Fav BBQ Sauce.

Ok On to the bacon wrapped rib tips.

First, Put the rib tips in the metal bowl or on a cutting board.
Second, Shake your rub on the Rib Tips, then store in the fridge for 2 hours.

( Next time I will do a Olive oil marinade )

Third, Ok Get your smoker or oven set up and set the temp to 250.f

Fourth, While the smoker or oven is getting up to temp, Take the Rib Tips out of the fridge,

Grab the pancetta,

Take a pancetta slice and wrap it around each Rib Tip.

And then take your rub again and shake some on the bacon wrapped Rib Tip.

Let the rib tips rest for an hour before you put them in the smoker or the oven.

Cook the Rib tips long enough to reach 175.f or when they reach a nice Mahogany color.

Pull the bacon off the smoker, let rest 10 minutes, Sauce the bacon wrapped rib tips.

Let the sauce set up on them.


And you are ready to eat...


The Rib tips.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TcshQ5qbPJI/AAAAAAAAGIo/IVjonrEebgM/DSC03724.JPG

Seasoned and refrigerated for 2 hours.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TcshRRl5Q8I/AAAAAAAAGIw/5pJWRBwd160/DSC03726.JPG

Slice the Tips in 1 inch cubes.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/Tc1H20DRB_I/AAAAAAAAGLA/s770q2DCENM/DSC03736.JPG

Re seasoned again.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TcvyNVCho9I/AAAAAAAAGJM/9K6y3lqztpY/DSC03728.JPG

The Rip tips pictured with the Pancetta wrapped around them.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/Tc1H3C1ZYUI/AAAAAAAAGLE/_XrIAkdqfII/DSC03737.JPG

The Rip tips only cooked for 3 hours.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/Tc1H3qwnnBI/AAAAAAAAGLI/bkQN2h_7JS0/DSC03738.JPG

Flipped for grill marks.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/Tc1aWqN8SDI/AAAAAAAAGLo/dbKo-ik-D74/DSC03739.JPG

The Money Shot.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/Tc1ibdhks7I/AAAAAAAAGL8/wq3L2OCpVMU/DSC03742.JPG

The cool down and resting period.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/Tc1ibCaVd5I/AAAAAAAAGL4/mFhH_bsf_MA/DSC03741.JPG

Glazed BBQ Sauce and served.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/Tc1xZcjL_tI/AAAAAAAAGMc/xDMIsXKFC4c/DSC03746.JPG

[Bbq Bubba]

Whats your internal temp?

[Derek]

The internal temp was 175.f

The smoke ending temp was 225.f "We took out the cheap ass thermo and threw it away."

I am using a the thermo probe that came with my thermo pen Bubba.

[sfisch]

Good looking Rip Tips Derek,
I'd probably cut the 1" cubes up first, then rub them, that way they get all sides coated with rub but still they do look good.

Scott