RecipesCooking Techniques

Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce

Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce

This smoky barbecue plate is a crowd favorite at Chicago’s Lexington Betty Smokehouse.


Rib Tips and Sausage
  • 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
Barbecue Sauce
  • 2 medium-size (about 1 1/2 ounces each) amarillo peppers (see note)
  • 1 cup ketchup
  • 1/2 cup packed light brown sugar
  • 6 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sweet chili sauce
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder


Prepare the Rib Tips and Sausage
  1. 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.
  2. 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.
While rib tips are smoking, prepare the Barbecue sauce
  1. lace peppers on oiled grates over direct heat; cover and smoke, turning peppers once, until peppers are lightly charred and tender, 15 to 20 minutes. Remove peppers; place in a heatproof bowl and cover with plastic wrap. Let peppers cool until just warm, then peel. Chop smoked peppers, seed if desired. Place chopped peppers, ketchup, sugar, water, vinegar, sweet chili sauce, paprika, cumin, and mustard powder in a medium saucepan and bring to a simmer over medium, stirring occasionally. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and let cool slightly, about 15 minutes. Using an immersion blender blend sauce until smooth, about 30 seconds. [Alternatively, pour into blender; cover and remove center piece from blender lid to allow steam to escape. Blend until smooth, about 30 seconds.] You will have about 2 cups of barbecue sauce; reserve extra sauce for another use.
  2. 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.
  3. 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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