Cherry-Smoked Rib Tips with Tangy Carolina Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flavorful pork rib tips smoked over cherry wood and paired with a tangy vinegar-based Carolina BBQ sauce. This American-inspired barbecue recipe, ready in about 260 minutes, pairs pork rib tips, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 6 American cuisine 400 cal/serving

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Ingredients

3 lbs pork rib tips
1 tbsp kosher salt
2 tsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
1/2 tsp red pepper flakes
2 cups, soaked for 30 minutes cherry wood chips

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Instructions

Step 1: Mix 1 tbsp kosher salt, 2 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this dry spice mix all over 3 lbs pork rib tips.
Step 2: Preheat smoker to 225°F and add soaked 2 cups cherry wood chips for smoke. Place rib tips on the smoker grate.
Step 3: Smoke the rib tips for 4 hours, maintaining 225°F and replenishing wood chips every hour.
Step 4: While ribs smoke, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, and 1/2 tsp red pepper flakes in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened.
Step 5: During the last 30 minutes of smoking, baste the rib tips every 10 minutes with the tangy Carolina sauce to build flavor and a sticky finish.
Step 6: Remove ribs when tender and internal temperature reads about 195°F. Let rest for 10 minutes before serving with extra sauce on the side.