Kansas City Hickory Provisions
Recipes / Rib Tips & Burnt Ends Platter
RibsPlateKansas CityServes 4

Rib Tips & Burnt Ends Platter

Hand-pulled rib tips and brisket burnt ends served the Kansas City way.

Platter of sauced rib tips and brisket burnt ends with white bread and dill pickle chips

What you need.

→ 2 lbs KCHP hand-pulled rib tips
→ 1 lb KCHP burnt ends
→ 4 slices thick-cut white bread
→ Dill pickle chips

How it comes together.

1
Warm the barbecue. Heat the rib tips and burnt ends according to package directions until hot throughout.
2
Build the platter. Arrange the meats alongside thick-cut white bread and dill pickle chips.
3
Finish. Brush lightly with additional KC-style sauce, if desired.
4
Serve. Present immediately while hot with extra sauce on the side.

Scaling for menu programs.

From barbecue restaurants to catering operations, this combination delivers authentic pit-smoked flavor without the labor of smoking multiple proteins in-house. KCHP products hold exceptionally well in steam tables and hot holding for consistent quality and fast service.

At a Glance
Protein
Ribs
Format
Plate
Style
Kansas City
Serves
4
Total time
25 min
Difficulty
Easy

Other rib applications.

Boneless rib meat piled on a toasted potato roll with pale-green vinegar slaw
Ribs / Sandwich
Boneless Rib Sandwich

Pulled rib meat, tangy vinegar slaw, soft potato roll. A QSR-ready handheld.

Sliced flatbread topped with pulled rib meat, melted mozzarella, red onion, and barbecue glaze
Ribs / Pizza & Flatbread
Smoked Rib Flatbread

Pulled rib meat, fresh mozzarella, red onion, BBQ glaze, charred crust.

Beef Brisket / Plate
Kansas City Burnt Ends Plate

Cubed point-cut brisket, double-smoked over hickory, KC-style molasses glaze, white bread, pickles.

Want to put this on a menu — or a shelf?