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Chef Dominique Leach's Smoked Rib Tips with Andouille Sausage and BBQ Sauce
Category
Barbecue
Servings
4
Prep Time
1 hour
Cook Time
55 minutes
At Chicago’s Lexington Betty Smokehouse, guests line up for plates of chef and owner Dominique Leach’s smoked rib tips with andouille sausage. Leach makes the andouille sausage in-house, and its gentle spice and heat are an excellent partner to these smoked ribs. The sweet-spicy Lexington Betty Smoke House barbecue sauce is also made in-house; and you can get your own jar at hereheremarket.com.
Ingredients
-
1 jar Spicy Betty BBQ Sauce
- 1 tablespoon seasoning salt
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons onion salt
- 2 pounds pork loin back rib tips
- Applewood chunks, for smoking
- 4 (4-ounce) andouille sausage links, such as Lexington Betty
Rib Tips and Sausage
Directions
- Stir together seasoning salt, smoked paprika, sugar, chili powder, garlic powder, onion powder, garlic salt, and onion salt in a small bowl. Sprinkle spice rub evenly over rib tips. Let rib tips sit, uncovered, at room temperature, while preparing grill.
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 wood chunks over hot coal. Cover and adjust vents as needed to maintain an internal temperature of 250°F. Coat top grate with oil; place on grill. Place rib tips on oiled grates over indirect heat and smoke rib tips until a thermometer inserted registers between 175°F to 180°F, about 1 hour and 45 minutes.
During last 20 minutes of smoking rib tips, light charcoal chimney starter filled halfway with briquettes. Remove rib tips from grill; loosely cover with aluminum foil, let rest 15 to 20 minutes.
After removing rib tips from grill and when briquettes are covered with gray ash, pour briquettes onto bottom grate of grill over charcoal on 1 side. Place andouille sausage on oiled grates over direct heat, grill, uncovered, turning as needed, until lightly charred, about 5 minutes. Slice rib tips in between bones, and slice andouille sausage into 1 1/2-inch thick pieces and serve with Barbecue Sauce,
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