Updated November 2025

Barbecue fans love a great mash-up — and rib wings are exactly that. Part baby back rib, part chicken wing in spirit, these trimmed rib bites deliver crispy bark and tender, smoky meat in a single bite. Perfect for tailgates or backyard feasts, they’re easy to cook hot and fast over live fire, with that irresistible “rib-by” chew that keeps everyone reaching for more.

Ribs Take Wing

First came Beer Can Chicken. Then the Bacon Explosion. Then Bacon Wrapped Onion Rings and Pork Shooters.

So the next way cool thing that will rock the barbecue blogosphere?

We’re putting our Bitcoins on Rib Wings.

Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how chicken wings are divided into drumettes and flats.

Which brings us to the debate as to who in the barbecue world first created the rib wing. Forbes.com writer and Barbecue University alum Larry Olmsted credits Mike Hiller with the Rib Wing (Forbes, May 2021).

I’m a diehard mad scientist when it comes to barbecue. I love experimenting when I cook. I like to see how changing the rub, the sauce, or the grill produces new flavors and textures. For example, the ribs I cook low and slow in a Big Green Egg XL will taste and look different than the ribs I hang in my Pit Barrel Cooker. Check out my “Ultimate Rib” blog to read more about my ribs experiments.

Rib Wings are my latest experiment. A rack of ribs is typically sliced into individual ribs after cooking; why not cook them that way? And why did no one think of it earlier?

How to Grill Rib Wings

Here is how my Rib Wings came together. I started by slicing a rack of St Louis cut spareribs into individual ribs. I normally remove the membrane from a rack of ribs before cooking. Slicing the ribs before cooking eliminates that tedious step per Hiller. I liberally seasoned the ribs with one of my homemade spice rubs. (You could also use Steven’s Kansas City Smoke Rub.

I then placed the ribs on a wire rack to make it easier to move them on and off the grill. I left space between each rib so the smoke would circulate evenly. My plan was to cook the ribs low and slow, spray the ribs with an apple cider vinegar mixture while cooking, and then baste with barbecue sauce at the end as outlined by Hiller.

I set up a Big Green Egg XL for indirect grilling by inserting the diffuser plate and obtained a temperature of 250 degrees. I used apple chucks to create wood smoke. After smoking the ribs for one hour, I started spraying the ribs with a mixture of apple cider vinegar, Worcestershire, and hot sauce.

I continued to spray the ribs every 30 minutes. To finish the ribs, I increased the temperature to 375 degrees for the last 20 minutes and basted the ribs with my homemade spicy peach barbecue sauce. Total cooking time was three and half hours. I knew the ribs were done when the meat was pulled back from the bones.

Here is what I learned by cooking ribs individually. The smaller ribs cooked faster than the meatier middle ribs. The ribs from the ends of the rack were fall of the bone tender, but I prefer my ribs to hold together when I take a bite. The meatier ribs held together beautifully. The ribs developed a dark mahogany color, almost to the point of looking burnt. I feel the dark color was a result of the Worcestershire sauce in the spray mixture. The dark color occurred before I added the spicy peach barbecue sauce, so it was not due to burning the sauce.

The process of seasoning and smoking the ribs individually definitely boosts the flavor compared to the whole rack method. Every bite had a heightened level of sweetness, spiciness, and smokiness. The combination of the rub and smoke created a crisp texture that reminded me of the “bark” I love on brisket. One minor shortcoming of smoking individual ribs is the smaller end ribs were a hint less tender on the inside. The most noticeable advantage to the “Rib Wing” is that each bite of the rib has a blast of flavor that comes from exposing all sides of the rib to spice rub and smoke.

I think Rib Wings would make a great appetizer for a cookout. I wondered if I could cook enough to make a meal, so I ran a second test. The second test was going to be performed on my Pit Barrel Cooker, which is one of my favorite methods to cook multiple racks of ribs or wings for a large group. I can hang 6-8 racks of ribs or cook over seventy chicken wings on the hanging skewers in the barrel cooker. I sliced the ribs and seasoned them with Steven’s Kansas City rub. Apple wood chips were added to create wood smoke. The barrel cooks at a higher temperature so I anticipated a different texture and shorter cooking time.

I wanted to skewer the ribs and hang them like I do chicken wings. After a few attempts, I didn’t feel the ribs were secure on the hanging skewers and might fall off as the meat pulls back from the bones. Disappointed, I placed the individual ribs on the grate.

I started to spray the ribs with the same apple cider vinegar mixture after 30 minutes. The ribs started to pull back from the bones after an hour and a quarter. I then basted the ribs with Steven’s Chipotle Molasses barbecue sauce and cooked for an additional 15 minutes. Total cooking time was an hour and a half.

Due to the higher temperature of the barrel cooker the rub and sauce caramelized and produced a sweet and smoky exterior. The aroma of wood smoke was present despite the shorter time exposed to the smoke. The time required to cook the larger ribs caused the smaller end ribs to become too crispy. The ribs developed the same dark color on the ribs as in the first test. The ribs had an appealing sweet with a little heat flavor due to the combination of Steven’s rub and sauce. The ribs held together with each bite. The only drawback? I was disappointed I could not hang the ribs. I thought it would be a cool way to cook enough rib wings for a larger group.

I enjoyed both experiments because they were so incredibly tasty. Seasoning all sides of the ribs and adding sauce elevated the flavor of the ribs. I hope this inspires you to run your own flavorful experiment.

So blogsphere—get ready for rib wings. You’ll never think about ribs—or wings—the same way!

Rib wings are one of those sleeper hits that turn a regular cookout into something memorable. Once you’ve tried them, you’ll wonder why more people don’t grill ribs this way. For more creative rib ideas and live-fire inspiration, check out Project Smoke, Project Fire, or browse the Ribs section on BarbecueBible.com.

Grilled Rib Wings: Frequently Asked Questions

Related Posts

• Hot and Fast vs. Low and Slow
• Basic Barbecue Rub (Recipe)
• Five Great Barbecue Sauces for Pork
• Tailgating Essentials
• 5 Dishes Everyone Should Know How to Grill

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post How to Grill Rib Wings Like a Pitmaster appeared first on Barbecuebible.com.

Do you have enough space on your grill when cooking for a crowd? Running out of space is a common problem, especially when cooking multiple items or larger cuts like briskets or ribs on a single grill or smoker. A rib rack can help you fit more food into tight spaces, and Oscarware has a smart solution. Their Porcelain Coated XL Roast and Rib Rack is perfect for handling a whole chicken, turkey, prime rib, pork butt, and ribs. Built with sturdy handles, it makes it easy to move larger cuts of food on and off the grill. Also, it comes with the same durable construction as the grill toppers.

In previous blogs “Grill Crab Rangoon Stuffed Mushrooms with Oscarware Grill Toppers” “Make Sizzling Shrimp Bowls with Oscarware Grill Toppers,” “Making Breakfast Outside with Oscarware Grill Topper” and “Grilling a Whole Chicken to Perfection with Oscarware’s Roast and Rib Rack” I introduced Planet Barbecue to the Oscarware Grill Toppers. It has been a terrific addition to my collection of grill accessories.

Meet Oscarware Grill Toppers

If you missed my previous blogs, let me introduce you to Oscarware Grill Toppers. They have been making outdoor cooking accessories since 1989. In addition to the Rib and Roast Rack, they offer a range of grill toppers that include:

• Porcelain-coated grill toppers
• Disposable grill toppers
• Round grill toppers

The porcelain-coated grill topper was the original and is still one of Oscarware’s most popular products.

All Oscarware Grill Toppers are 100% recyclable and made in Bonnieville, Kentucky. The grill toppers allow the grilling enthusiast to cook food that might present a challenge on the grill. They are ideal for pizza, fish, seafood, and vegetables.

Porcelain-Coated: The Safe Way to Keep Your Grill Non-Stick

To demonstrate how Oscarware’s Roast and Rib Rack solves the space issue I decided to cook three racks of spareribs. I planned to use my Big Green Egg (BGE). I know it is not a small smoker, but I did not want one of the racks hanging over the edge and possibly burning. Using the rack also provides space to cook additional food with the ribs. I set up my Big Green Egg (BGE) for smoking by inserting the heat diffuser plate and layering in wood chips as I added the charcoal.

I started by removing the membrane from the spareribs. Next, I lightly coated the ribs with yellow mustard to help the rub to adhere to the ribs. I generously seasoned the ribs with a combination of Steven Raichlen’s Pit Powder and Kansas City rub.

I placed the ribs on the roast and rib rack and once the BGE reached 275 degrees I placed them in the BGE. I started to spritz the ribs with apple cider vinegar after an hour of smoking. I sprayed three more times during the smoking process.
The ribs did not need any sauce, but feel free to baste the ribs with your favorite sauce and increase the temperature of your grill. Turning up the temperature of the grill helps the sauce set on the ribs. I let the ribs rest in a cooler for an hour. Finally, I sliced the ribs, and it was time to eat.

Flavor Payoff & Final Thoughts

I opened the cooler and got a nice smoky aroma from the ribs. The ribs had crusty edges since I did not sauce the ribs. The crisp edges and the tender rib meat created a nice contrast of textures. The ribs were tender, but I could take a bite with the meat falling off the bone. The ribs developed a nice bark and flavor due to the combination of rubs and wood smoke.

Oscarware’s Roast and Rib rack made it easy to move the ribs on and off the grill and freed up space to cook additional food. It would be a great addition to your grilling accessories, or the perfect gift for the barbecue enthusiast in your family.

Want to try this recipe? Get your Oscarware Roast and Rib Rack now on Amazon and at Oscarware.com.

Related Reads

• How to Griddle Burgers on Your Gas Grill (Without a Griddle)
• Grilling a Whole Chicken to Perfection with Oscarware’s Roast and Rib Rack

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Maximize Grill Space with the Oscarware XL Roast and Rib Rack appeared first on Barbecuebible.com.

Summer cookouts are about two things: the people you hang out with and the food you eat. If you are like me, you probably want to impress your guests with the food when hosting a cookout. I’m often asked how many grills I use to cook all the food. Whether you are cooking with one or six grills, you can prepare a delicious spread for your friends and family.

Recipes for Your Summer Cookout

There are two classic items that are on the menu when attending a cookout: hamburgers and hotdogs. I think you can have lots of fun with how you dress them up. Feel free to keep it simple, but if you are looking for creative ways to prepare hamburgers and hotdogs, check out my previous blog posts—“Battle Of the Grilled Beef Burgers” and “Battle of the Grilled Hotdogs.”

I realized it would be difficult to prepare hamburgers and hotdogs multiple ways like I did for a big crowd. So, pick one or two of your favorites from below and fire up the grill. Here is how I utilized what I had.

I decided to prepare two appetizers as well as grilling hamburgers and hotdogs. The appetizers were not necessary but gave me a reason to fire up the smoker.

Creative Recipes to Boost Your Summer BBQ

I made hotdog burnt ends and smoked meatballs. To prepare the hotdogs, I lightly coated them with yellow mustard and then seasoned them with my homemade barbecue rub. I smoked the hotdogs at 225 degrees for about an hour. The hot dogs were then sliced into one-inch pieces and topped with brown sugar, honey, butter, and barbecue sauce. I turned the temperature up to 350 and smoked the hotdogs for an additional 30 minutes.

To make the meatballs, I used ground beef (2 pounds) and mixed in sautéed onions and mushrooms, egg, breadcrumbs, parsley, salt, and pepper. I cooked a tester patty to check the seasoning. I used an ice cream scoop to portion out the meatballs so they would all be the same size. The meatballs smoked with the hotdogs at 225 degrees for 30 minutes. I basted the meatballs with barbecue sauce, and they smoked at 350 degrees until they reached 160 degrees on an instant-read thermometer.

Now for the main event. I set up my Big Green Egg XL (BGE) for direct grilling. To create a safety zone, I left one of the half-moon diffuser plates in the BGE. I inserted the cast-iron grates into the Egg. I like how the cast-iron grates create a crusty exterior on hamburgers. I seasoned the hamburgers with kosher salt and black pepper. Once the cast-iron grates were hot, I placed the hamburgers and hot dogs on the grill. The hotdogs cooked quickly, about a minute a side. The hamburgers cooked 90 seconds, and then I gave them a quarter turn and cooked for another 90 seconds. I flipped the burgers and repeated the process. I topped the hamburgers with smoked Gouda cheese and then moved them to the safe zone while the cheese melted. I toasted the brioche buns, and it was time to put it altogether.

I went with a classic preparation for the hotdogs and served them with Dijon mustard, relish, and celery seeds. The hamburgers were prepared with my wife’s and my favorite toppings. For my wife’s hamburger, lettuce, sliced tomato, sliced avocado, and ranch dressing. My toppings included lettuce, tomato, bacon, pickles, and ketchup.

The Results

The hotdogs had a great beef flavor. There was a nice snap when I took a bite of the hotdog. The spice of the mustard and sweet relish paired well with the hotdog. The hamburgers were juicy on the inside due to the marbling. The seasoning and the high heat of the cast-iron grates created a crusty exterior. The charcoal fire added a smoky aroma. The lettuce, tomato, and pickle add a fresh flavor to the hamburger. The smoked Gouda cheese and bacon boost the smoky flavor of the burger.

The hotdog burnt ends were sweet, crusty, and the beef flavor came through. They will not be confused with true brisket burnt ends, but they were tasty and took less time to cook. The smoked meatballs were moist, and the onions and mushrooms complemented the flavor of the beef. The barbecue sauce created a flavor profile I’m not used to on a meatball, but was delicious.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Your Summer Cookout Just Got Better! Hotdog Burnt Ends and High Voltage Hamburgers appeared first on Barbecuebible.com.