Directions:
- To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
- To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
- Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.96 Kcal (3387 kJ) | ||
| Calories from fat | 227.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.24g | 39% | |
|---|---|---|---|
| Cholesterol | 376.49mg | 125% | |
| Sodium | 4790.08mg | 200% | |
| Potassium | 1621.97mg | 35% | |
| Total Carbs | 50.3g | 17% | |
| Sugars | 35.02g | 140% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 92.89g | 186% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 6.6mg | 37% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 149.14 Kcal (624 kJ) | ||
| Calories from fat | 41.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 39% | |
|---|---|---|---|
| Cholesterol | 69.41mg | 125% | |
| Sodium | 883.11mg | 200% | |
| Potassium | 299.03mg | 35% | |
| Total Carbs | 9.27g | 17% | |
| Sugars | 6.46g | 140% | |
| Dietary Fiber | 0.56g | 12% | |
| Protein | 17.13g | 186% | |
| Vitamin C | 1.2mg | 11% | |
| Iron | 1.2mg | 37% | |
| Calcium | 25.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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