Juneteenth BBQ Rib Tips with Strawberry Hot Honey Sauce

Okay, folks, listen, I listen to everybody. Everybody always asks me, when am I gonna do rib tips? So here we go. Today, we're doing Juneteenth barbecue rib tips. Let's get it. Okay, so look, as I always do, I go over my ingredients, right? Well, what we're doing is flying over them. This time, I decided to leave everything in their original, you know, packaging, so you guys can see. Only thing that's not, there might be a mystery to you, would be this right here. This is my local honey, right? And then this right here is a bottle that I use to put the apple juice inside of this, which I'm gonna dilute it a little bit. So we'll go one part, one part. Meaning, one part apple juice, one part water. This will be the sprayer. This is what we're gonna spritz with, right? So if you come on over here, you look, we got sweet heat. I separated this right here, because listen, this right here is the key. Now, on my website, where you guys will get the actual ingredients from, you know what I mean? That right there will show you, if you don't have the sweet heat, which a lot of you guys do, if you don't have it, I'll give you guys, you know, like what you can use as an alternative to go ahead and season your rib tips. Now, speaking of the rib tips, let's come on over here and let's look at the star. These are it right here. I wanna hurry up and mix my, you know, everything together and put it on the top, that dry rub, because we wanna see a little meat sweat, right? So I'm gonna go ahead and take care of that. But don't forget, the full ingredient list is on my website. That's smokingandgrillingwithab.com. And that's W-I-T-A-B.com. All right, you guys, so look, we finna hurry up and start with these, right? So I got my cutting board here. And then I want you guys to take a look. Let me get my knife. And what we're gonna do is just trim these up. Now, this is when I call it taking the brisket bone off of the, you know, spare rib, right? So I get rid of some of this. You're gonna need a little bit of fat. You know what I mean? But like this little bit to me is excessive. So I take that off. Then if you guys look, let me just grab another one. You guys can see like a little pieces of the bone right there, right? So it's more like cartilage, like round this way. So then what we do is we cut these down. So let me just go ahead and do it like this, right? This will be just one piece for me. And then what we wanna do is we wanna season it. All of that fat that you see that I leave on there, that's what keeps it really nice and juicy, right? So let me get up in here, go ahead and cut that down, right? Look at that. Oh yeah. Now back in the day, they used to discard this. Everybody would just like get rid of it. Now this right here, cutting through bone. But when you get spare ribs, which is the best if you know how to trim, I got videos on teaching you guys how to trim them. You don't have to pay the butcher. You know what I mean? So when you start off like that, it's much, much cheaper to go ahead and save your rib tips. And then you just save these when you got enough of them, then you guys can do them. A lot of barbecue restaurants, including myself, I'll be selling these soon. And these will be barbecue rib tips, and the rib tips come in a sauce. That's where that strawberry glaze comes into play. All right, so after I cut them down, you guys see what they look like. You know what I mean? Look, you'll see they got a little fat on there. That's how we gonna keep them juicy, right? So now what I'm gonna do is I'm gonna go ahead and use mustard as a binder. Let me let it breathe. Let me go ahead and shake this up. Open this up. Now we just add a little bit of mustard to it. And I'm gonna just use this as a binder. It helps with the smoke too. You know, it gives it a certain look. Now I'll just get in here like this, and we'll just mix them all up. I'm gonna start, you know, there is a bottom side and a top side to them, you know? So you figure out which side that is and what that is to you, right? So I'm just gonna just do it like this. And having them outside, you know what I mean? They start to sweat a little bit on their own. All of this is part of the process of getting your rub. Whether you make your rub, whether you're using my rub, you know what I mean? This is all part of the process of getting it to stick. You know, you can actually even use extra virgin olive oil. And you guys know that I use Branch & Vine Upland. You know what I mean? That's a garlic infused, but they got so many other infused olive oils, but that just happened to be my favorite. That, scallion. You guys go ahead and take a look at their website. You know what I mean? Or you can go on my website and look. I carry some of their products on there also, but this is what I cook with, folks. All right, so listen, we got the binder on there, right? So now I'm coming with the smoking sweet heat, and look what I'm doing. We just go ahead and put some of this on here. Now this is the backside, right? It's a significant looking difference. You know what I mean? You just take a high-rev look on the, you know, when you got them bone side down, these will be the exact same, because this is the same, they come right off of there. All right, so once we got them seasoned here, I'm gonna take this in, and we just turn these over. Now this is the side, I'm gonna put something else on it, on it also. All right, but we just keep going like this, get these flipped, and then we gonna season again. Now the key is gonna be, I gotta bring everything up to temp as far as what I'm using. I'm gonna be using my pellet grill today. You know, it just makes it a little bit easier. You guys can use, whether it's charcoal, you know, an offset, you know, a stick burner, whatever you guys gonna use, that's fine. But these gonna need a little bit of time, and today's cook gonna be at 250 degrees, all right? So we just get this like this. Now, we'll come here, and we'll add this on there. Now I'm gonna add a little bit of smoke, you know, paprika, to give it a little bit of color. It's smoked too, also, so everybody knows that the smoked paprika got a little taste to it. You know what I mean? That's what we looking for, and we finna infuse it with some smoke. Then I'll talk to you guys about what pellets I'm gonna be using, all of that, what you guys use. If you don't have the pellets that I'm gonna be using, you know what I mean, we'll just move forward. I'll get you guys all the information. Now I just showed you guys this right here, smoked paprika, well, we just talked about it anyway. I don't have to mix it in no bowl, because what we gonna do is just dust this across the top. Again, this is for flavor and color. You know what I mean? This is like a daily combination right here, folks. And then, you know what? You know I do everything with pepper. We finna come with that little pepper too. Ooh, look at this. Now we gonna let this soak in here, you know what I mean, for at least 15 minutes, but I might go 20 minutes or whatever. That way it can get, you know, I wanna see some real meat sweat. Right, we wanna make sure it penetrate. All right, so what we gonna be using to smoke, you know, to put the flavor in there, I'm gonna be using my smoking pecan pellets, right? 100% natural pecan shell pellets. All right, so this is what's already in here, but I need to add some more to it. You guys can see, I'll just add these. Now, if you guys don't have these, listen, this is the flavor that I like. I'll give you guys some options when you go to my website, you know, whatever type of wood you can use, you know, to give you the best flavor, right? But if you wanna pick some of these up, which I suggest you do, you know what I mean, if you use the code S-M-O-K-I-N-A-B, that'll get you 10% off of your very first order, folks. All right, so we just hit power. Oh, it's already set for 250. Whatever I cooked last on here, you know, I smoked last, was at 250. We turn this on, my Rec Tech Bullseye is gonna take care of the rest. Meanwhile, while that's coming up to temp, you can see these are starting to like sweat. We'll just let these stay this way. I'm actually gonna take a piece of aluminum foil and just put it over the top, that's all. Loosen, just lay it over the top, and we'll let that stay on there for about 20 minutes. That'll be good enough. 15 minutes at the minimum, 30 if you got time, and in actuality, if you got any forethought, you could've did these the day before. But if you're doing something for Juneteenth and you want something that's gonna be, you know, that's gonna hit a little differently, you're gonna wanna try these rib tips right here. All right, so my grill is up to temp, right? Everything is working fine. Even though I got it up, it's gonna lose some heat, but it's a pellet grill, it'll monitor itself, and a good pellet grill, by the way. So what I'm gonna do now is I'm just gonna add all of these on here, right? We'll just put them all over the grill. Then I'm gonna close the top. Now we're gonna talk about spritzing. I'm going to be doing some spritzing. Let's see, I'll be doing the spritzing around about every 30 minutes, right? So what I'm gonna be using is apple juice. You guys can use any juice that you have. You can use W sauce. To be honest with you, you can actually just use water on its own by itself. You know what I mean? But I like to put a little bit of a flavor additive in there, right? So we'll just put these on here, just like you see me doing. Once I have them all on here, I'm making sure they're not all touching each other. You can hear my pellet grill. I don't know if you can hear it, but it just kicked up to go ahead to get that temperature back to 150, right? So we'll get these on here just like this. I might have to bring these a little closer. Reason being, I have so many. All right, so now that I got all the tips, you know, on here like this. And I think earlier I said, just previously I said get it up to 150, but it's really trying to get it back to 250. That's what we're gonna be smoking it at, right? So I close this. Now I'm gonna go ahead and fill up my spritz bottle. You know what I mean? And remember, I do one part, one part. Whatever I put in there, whatever juice that I put in there, I'm gonna match it with water, equal part. So in other words, if it's apple juice and we're gonna do one cup, it'll be one cup apple juice. The other cup will be water. All right, so I'll show you guys what they look like in about 30 minutes. And these are probably only gonna be on for about an hour. The size of those and the way I cut them, I'm gonna say they're probably gonna be on about an hour and a half. So look, every 30 minutes, I'm gonna come out here and take a look at them and we can spritz them. Okay, so listen, the first 30 minutes of, you know, going, you know what I mean? We got the, you know, the rib tips on. What I'm gonna do is before I even lift this up, I'm gonna go ahead and add myself, you know, get my little spritz together, right? So as I told you guys before, we're gonna go equal parts. So I'm gonna go apple juice. Excuse me, I'm a little clumsy. And then we just add some water. You guys can go pure apple juice, but I don't, I stretch it. You know what I mean? Anyway, we might look at these and these might turn out to be, don't even need to have any, you know, spritzing, right? It really depends on the grade of, you know, ribs that you have, right? So I'm looking at that, that's good. Now, you guys wanna get you one of these spritz bottles, but look, I just pump it up like this. Check this out. Hit it like this. Let's get it to where to spray. There we go. Come on. That's what we want. Now, let's take a look at these, come on. Oh, look at that. That's what I'm talking about, folks. We don't need to do no back and forth flipping or nothing like that. And you can just see how moist they are already. Oh yeah, I'm gonna go ahead and do this just for the, just because we talked about it, right? But I'm gonna go ahead and put the top back down, let it come back up, and then I'm gonna come back out here in another 30 minutes and just see where we at. The point is that we wanna cook this with a lot of time so that we can get them to be nice and tender. You know what I mean? We don't wanna fight no meat. Okay, so look, it's been an hour now. I don't peek at them or nothing like that. I went ahead and you saw me, you know, spritz them. Look, I'm not gonna over talk it. Let's look at them after an hour. Oh yeah. Okay, so I'm liking what I'm seeing. They really don't need to be spritzed. You know what I mean? Because what we trying to do is we trying to make sure that our seasoning that we put on here, and in my case, it was the sweet heat, right? We just wanna make sure it sets. But what I will do is I brought my thermometer out here. Right, I'm really using this as a probe just to check to see where we at and the tenderness. Ah, they're starting to get tender. Yes. I'm not even gonna pay it down. I guess I will look at it. You know what I mean? But this all means nothing to me as far as the temperature. When I do barbecue, I like to go by tenderness. You know what I mean? And then make sure it's not overcooked. Right, but this gonna go another, I'd say an hour and a half, but I'm gonna do another 15 minutes. And then we gonna move over into the next step. The next step you guys gonna like. That's where we get them super tender and get them nice, sticky, sweet, and all of that. Okay, folks, so look, we gonna go ahead and start to, you know, make our, you know, our glaze, right? Now, when you say it's supposed to be for Juneteenth, you know, we gotta have it a little bit on the red side, right? So those of you guys that know, there's a little tradition by everything being red. So listen, first thing I'm gonna do is I'm gonna start off by, this is my barbecue sauce. I'm just gonna add about a cup of barbecue sauce in here. And the reason I just put my barbecue sauce out here like that, and I had to make some on my own, that's actually what this is right here, right? It's because they re-blending it right now. Not re-blending it, you know what? It just sold out at the wrong time, folks. You know what I mean? It's summertime. Now's the time to get down. But hopefully I'll have it back in stock, you know, for Fourth of July. But either way, it'll be here for you whenever you guys want it, after I get it in stock. So now we just gonna continue to move on, right? So now we gonna go to the strawberry jam. You know what I mean? This is like a preserve, you know what I mean? So I'm gonna put about a half a cup of this inside of here. Right? Maybe a little bit more. I like mine a little bit sweet. All right, let me just leave this right here. Now it is hot outside. Now I'm gonna go ahead and turn my fire on. Right? So we got a little bit of a flame. Let me get a shadow so I can look. There we go. I just start with a medium flame, right? You guys gonna need a whisk. You know what I mean? This is just stir it around a little bit, but I'm gonna wait till they go ahead and get hot. Right? Now we got a little honey. We got some paprika. Sweet heat. Whoa, what am I hearing over here? Right? We got some W sauce. Yeah, and this is my apple cider vinegar. And butter gonna come into play too. So you guys just check it out and see how we do it. All right, so we gonna do it like this, right? So we got the, you know, the strawberry preserve inside of here. We got the barbecue sauce. Now let me go ahead and I'm gonna hit it with, you know, let me shake this up. You know, this will be our hot sauce, right? So I'm gonna go ahead and give this a little bit, a couple, I'll just say, I'll just put about a tablespoon in there. You know what I mean? You know, hot sauce. That's up to you. For those of you guys who want to put a couple of teaspoons in there, tablespoons, you can, right? Now we're gonna do our W sauce. We're gonna put about a tablespoon of this inside. There we go. Now this right here is gonna be fire, folks. Everything that I've already used, I'm gonna just stick right here, right? We're gonna go right here with the sweet heat. Probably put about a teaspoon. You know what I mean? Yeah, that'll do it right there. Now I got it, you guys. You guys on the outside looking in, meaning you guys see me doing something, doing a lot of shakes or whatever, don't forget on my website, which is smokingandgrillingwithab.com, and that's W-I-T-A-B.com, you'll get the exact measurements. But if you guys see me doing a lot, it look like a lot to y'all, but I hate to say it, but I'm the professional. I know what I'm doing. Not for real. Now, get a little bit of this paprika. You're only gonna need about a half a teaspoon, right? This smoked paprika that we're using, that's gonna give us some more of that red, right? Now, I know I ain't hit it with this honey yet. I'm starting to see this boil just a little bit. You know, it's starting to come up on a simmer. Then we got brown sugar. Now, for the brown sugar, we're gonna do it like this. We're only gonna need about a tablespoon, right? So this is nice, moist. All right, we'll just go ahead just to add to it. Now, my barbecue sauce is already sweet. I'll put a little bit more in there. And you know what? Because I have actually more rib tips than I normally do, you know what I mean? Especially for a recipe size, so I need to increase it, right? And now, let's get this to start, you know, to bloom inside of here and really like just to melt that brown sugar. Now, let me turn this down to a low flame. There we go. And this is gonna be just, oh, this right here is fire, folks. Okay, so now we got the honey, got my spoon. Woo, I'm gonna put a couple of tablespoons in here right now. Then I'll taste it. Let's go with three. All right, I'm gonna actually stage this over here. It doesn't make a difference because everything is gonna get mixed in that aluminum pan anyway. Now, let's just go ahead and mix this in the inside. Because remember, I put just a little bit more brown sugar in here. You know what I mean? The honey just like smooths it out. You know what I mean? Take away a little bit of that bite. And next time I add, you know, my apple cider vinegar. And then we just probably put like, oh, you don't need a whole lot. Maybe about a teaspoon in here. This cuts it, right? It doesn't keep it so thick. Makes it where it's brushable, right? And we're not gonna use all of this right off at the back. You know what I mean? Because I like to brush it a couple of times and then let it set. But this right here, if you guys want to look, I'll show you. What you're seeing right there is some of the strawberry preserve, you know? But we just keep working it down and let it, you know, reduce just a little bit. Now, listen, I usually let it simmer for about seven, eight, seven to eight minutes, right? So this is done simmering. I'm gonna go ahead and turn my fire off. And look, I got some butter. I'm gonna add my butter to it right now. Now, what the butter does is, you're gonna like this. Just give it that little shine, that little sheen that we be looking for. You know what I mean? Because I told you presentation. You've been following me. You know, I'm big on that. Presentation is everything. And I want to tell you this. I got a request. When you guys make this, please come back and talk to me. Tell me what you think about this sauce. Now, this sauce can go on regular ribs, chicken, whatever you want to do. I just decided to go ahead and finally make my rib tip debut. You know what I mean? Right here. You know, using this sauce right here. And this right here is fire. I know some of you guys are gonna be asking me, when am I going to be making this? I got one that's a little bit more. It's just a little bit different, but you get the same type of effect. I'm gonna be doing it out of my food trailer and the restaurant, folks. So listen, if you want to get some rib tip, listen, your boy A.B. Know How. Now I'm letting you guys know what you're gonna do for Juneteenth. Now, come over here. Let's open this up. You can see those. Oh my goodness. Look at that. I'm gonna go ahead and do it like this. Let me get my tongs. I'm gonna take these off and I'm gonna stage them inside of here, right? Once I got them staged here, then we're gonna pour some or we can brush them however you guys want to do it. I think for the camera, I'm gonna go ahead and just brush them. Now, this is where the real magic happens, right? So we already infused this with the pecan flavor, you know, pellets. We got that, you know, the smoke flavor deep inside. You know, the rib tips, right? Now that we get them in here like this, you're gonna like this, folks. Now that we get them like this, this is where we get them soft, right? And that's not the right word. The word would be, this is where we get them tender. All right, I'm gonna take this little smaller one, put that there. I think I can get this one here. This is why I got two foils, you know, two half foil pans, right? So we'll put that there. Now we get the rest of these off. All right, so now you get your brush and what we wanna do is just brush these. I do it that way so I don't pour so much because I got two pans of rib tips. Oh my goodness, folks. If you guys ain't never had rib tips before, you don't know what you're missing. And then for those of you guys that have, I suggest you go ahead and make this sauce right here and get them right, right? Now, how they get right is they become tender once we start steaming them from the inside, right? So I'm just gonna continue to do this. Then we're gonna do the other. And then I'm gonna save a little bit, but I am gonna pour a little bit down at the bottom, right? Just so that they have a chance to just, you know, steam properly. But you see these right here? These are rib tips, folks. You know what, I was just thinking, instead of me using two foil pans, why not I just put these on top, right? Then we'll brush these and then we'll pour the remainder, you know, on top. Let it soak down on the bottom too. And we'll get some steam from that. This Juneteenth barbecue rib tip recipe is all about smoky, tender pork rib tips seasoned with my sweet heat rub, then finished with a sticky red strawberry hot honey barbecue sauce. You get that backyard barbecue flavor, a little sweet heat from the rub and a bold red glaze that makes this perfect for a Juneteenth celebration. All right, once you get through brushing them, you know, we have a little bit left over. So what I do is I just pour it in here. I save just a little bit back so that I'm able to, you know, dab any of them that need to be touched up or anything like that. So we got that there. Everything will work its way down. Now that you're feeling like sweat, you know, and then everything is going to mix, it's going to steam. So what you want to do is get yourself some foil paper, right, some aluminum foil. We do that, get it like this. We put it over here. Just like you guys see, you want to make sure you seal it, you know, properly. Get it tight. We want to keep all that steam in there. Now your pit should already be up to temp because we done had it closed for a minute. Don't forget, I elected to do mine on a pellet grill, right? So we got it done like that. Got it open. Take this, bring this over here like that. Now I'm going to set myself. Usually it depends on the size of the way you cut them. It usually takes about, I'm going to say an hour minimum to get where we at. And that's where you're going to need to get yourself like a probe or something like that. So you can check. Now we checking for tenderness, right? So you guys know the word. You know what we're looking for. I'm not going to touch them no more until an hour, right? They might need a little bit more, but if they don't, we'll pull them off. We'll let them cool. We'll plate them all up and we finna eat, folks. Okay, everybody. Listen, it's been over, I'm going to say somewhere around an hour and 20 minutes. This is how I know that it's done without even having to probe it. Where is it at? When I push right here, I can just feel how soft that is. This is really actually, you know, going to be nice and tender, right? So I don't know why I'm touching this like it's not hot, but nah, this right here is hot. All right, so we're going to open this up like this and we're going to look at that right there. Now, remember I said I saved just a little bit of this, you know, sauce. All right, so now we'll just take a little bit of that and just put it on here, just to give it that finished look. But you can see the way I'm brushing it. You see the way I pull away from the cartilage and the bone? That's when you know it's starting to, excuse me, it's not starting. That's when you know that it's nice and tender. All right, so let me just go ahead, peel this back like that, get it here. Now I'm going to take a couple of pictures, probably what you guys have already seen. You know, that's why you're here watching this video. You know, this right here is your next Juneteenth rib tip dinner. Okay, folks, so look, now we got it. I got it. I'm going to call this like we've got it plated, right? So this is a three compartment, you know, tray. I got a lid right here. I put some rib tips in there. We got barbecue baked beans and you can't have barbecue baked beans without having a Southern style potato salad, right? So that's what you guys are seeing. So come on in here, take a look at that right there. I didn't have, you know, I tasted it. Right now I'm on this like little thing where I'm cleansing myself from all sugars. That right there is just like, I took a taste of it earlier and you know what I mean? I got a couple of more days so I can really actually enjoy my Juneteenth, right? So with that being said, that's it right there. You guys let me know down in the comment section below, how would you do yours? Will you try this one? And if you tried it, please come back and write in the comments and let everybody know just how fire this is right here. So actually there it is, you know what I mean? So check this out. If you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. Hey, with all of that being said, if you've been watching my videos, you know what I'm about to do. And if you're new, you're about to know. I'm out. Peace.