You’ll Need
For the Rib Tips
800g pork rib tips (or chopped pork ribs)
1 tbsp olive oil
Memphis Dry Rub
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp cracked black pepper
1 tsp brown sugar
½ tsp mustard powder
½ tsp cayenne pepper
½ tsp dried oregano
Optional but dangerous
Pickles
White bread
Coleslaw
Dill pickle slices
BBQ mustard dipping sauce
Method
Preheat your air fryer to 190°C.
Pat the rib tips completely dry with kitchen paper.
Drizzle with the olive oil.
Mix together the smoked paprika, sweet paprika, garlic powder, onion powder, sea salt, black pepper, brown sugar,
mustard powder, cayenne and oregano.
Coat the pork generously with the dry rub, pressing it firmly into every surface.
Arrange the rib tips in a single layer in the air fryer basket, leaving space between the pieces.
Air fry for 22–25 minutes, turning halfway through, until the pork is cooked through and the edges begin to darken.
Increase the temperature to 200°C and cook for a final 4–5 minutes to develop a deep smoky bark and crispy
caramelised edges.
Rest for 3 minutes before serving.
Serve with pickles, coleslaw and slices of soft white bread for proper Memphis smokehouse style.