The cartilage-laced tips cut from spare ribs — tender, smoky, chewy, and distinctly Chicago South Side BBQ.
When spare ribs were cut at meatpacking plants, the tips were considered scrap — cheaper cuts sold off cheap. South Side Black pitmasters turned them into the neighborhood's signature BBQ item. That reclamation story is the same one that runs through all of Black American cooking.
Rib tips are high in collagen — the cartilage delivers glycine and proline that support joint health. The fat content is substantial; slow smoking over charcoal renders considerable fat. The sodium load from dry rubs and sauce is the primary concern for hypertension.
Rib tips are the lower portion of spare ribs — cartilage-heavy, shorter bones, require longer cooking to become tender. South Side BBQ joints smoke them low and slow over charcoal, then chop and serve in a takeout box with mild sauce, white bread, and fries.
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