Chicago BBQ Rib-Tips on El Patron! An Inexpensive AlternativeTo Pork Spareribs!

Byamazingfoodstv


In this video, I’m cooking up Chicago Style Rib Tips on the El Patron. The way this amazing BBQ/Smoker is set up really replicates the “Aquarium Smokers” being used in Chicago. Although the cut I used in this video were, “riblets” or “button ribs” they are very similar to true rib tips cut from the spare ribs. This is a very fast and easy way to get your rib fix, or cook for a crowd! Enjoy!
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00:00 – 00:13 Into
00:13 – 01:17 What are rib tips
01:17 – 02:45 What are Riblets
02:45 – 05:05 Seasoning Riblets and cook details
05:05 – 05:25 loading El Patron with Riblets
05:25 – 06:17 BBQ Pit Settings
06:17 – 08:33 Chicago Style BBQ Sauce
08:33 – 09:18 First Check and Spritz
09:18 – 09:57 Flip and Spritz
09:57 – 11:12 Flip and Spritz
11:12 – 11:29 Pulling Riblets
11:29 – 11:55 Chopping Rib Tips (Riblets)
11:55 – 12:15 Traditional Plating of Rib Tips
12:15 – 12:55 Saucing Rib Tips
12:55 – 13:47 Taste Test
13:47 – 15:01 Closing Thoughts
#ballisticbbq #ribtips #chicagobbq

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30 Comments

  6. Looks good Greg! As someone who worked at the Conrail yard on 63rd and State St for years, I approve! The smell used to fantastic!! I remember Rose's ribs on State St. Not sure if it's even there anymore. She would give us a free sweet potato pie with a big order. They also always had a piece of white bread in with the tips and fries. Cheers!!

  11. Greg, did you have to adjust the vents on the patron at all to keep the temp where you wanted it? That looked like a pretty big pile of charcoal and the vents nearly wide open so interested to see if it stayed below 325 like that.

  19. If you could only have one, would you go with the El Patron or the Adjustable Charcoal Cooker? I feel like they both can do low and slow or direct heat. The El Patron just seems like the little brother to the Adjustable Charcoal.

  21. Well they aren't rib tips, but they look delicious. The aquarium BBQ place i go to also puts a slice of white bread on the bottom of the plate to soak up excess sauce and juice. That bread is also delicious lol. It is a different style, but still worthwhile.

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