Rib Tips with Eastern Carolina Vinegar Mop

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 270 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 1/2 lb pork rib tips
• 3/4 cup cider vinegar
• 1 tbsp crushed red pepper flakes
• 1/2 tbsp coarse black pepper
• 1/2 tbsp kosher salt
• 1 tbsp dark brown sugar
• 1 tbsp hot sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder

Method (tap to check — screen stays awake)

1. Cut the tips into 2-inch chunks and pull off any loose membrane and the hard cartilage plate at the very edge.
2. Season with the salt, black pepper, paprika and garlic powder and rest 30 minutes until the surface looks wet.
3. Stir the vinegar, pepper flakes, brown sugar and hot sauce together and leave it an hour — an Eastern Carolina mop is meant to be thin and sharp, not a thick sauce, and it needs time for the flakes to bleed.
4. Smoke at 250°F over hickory for 3 hours, mopping every 45 minutes after the first hour.
5. Wrap in foil with 1/4 cup of the mop and cook 45 minutes more, until a probe meets no resistance.
6. Unwrap and return to the smoker 15 minutes to firm the outside, then chop and toss with the last of the mop.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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