Rib tips

Meat

Item Rating: 57/100

1 serving (150 grams) contains 350 calories, 25.0 grams of protein, 25.0 grams of fat, and 5.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		555.6
% Daily Value*
Total Fat		39.7 g	50%
	Saturated Fat	14.3 g	71%
	Polyunsaturated Fat	0 g
Cholesterol		127.0 mg	42%
Sodium		952.4 mg	41%
Total Carbohydrates		7.9 g	2%
	Dietary Fiber	0 g	0%
	Sugars	4.8 g
protein		39.7 g	79%
Vitamin D		0 mcg	0%
Calcium		31.7 mg	2%
Iron		3.2 mg	17%
Potassium		476.2 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

⚠️ Contains trans fat

🧂 Low sodium

🧂 Low salt

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 357 cal (65.2%)

Protein: 158 cal (29.0%)

Carbs: 31 cal (5.8%)

About Rib tips

Rib tips are flavorful portions of pork or beef ribs trimmed from spare ribs, traditionally used in barbecue cuisine, especially popular in Southern United States cooking. They are often slow-cooked, smoked, or grilled to enhance their rich, smoky taste. Rib tips are primarily composed of muscle meat and connective tissue, making them high in protein and fat. A 3-ounce serving of pork rib tips contains approximately 260 calories, 22 grams of protein, and 20 grams of fat, while also providing vitamins like B12 and minerals such as zinc and phosphorus. Because they are high in fat, they are best consumed occasionally within a balanced diet. Rib tips are considered a culturally significant comfort food and a staple in backyard BBQs and restaurants specializing in smoked meats.

Health Benefits

• Provides high-quality protein essential for muscle repair and growth, with 22 grams of protein per 3-ounce serving.
• Rich in vitamin B12, which supports nerve function and the production of red blood cells.
• Contains zinc, an important mineral for immune system support and enzymatic reactions in the body.

Dietary Considerations

Allergens: Contains None typically unless seasoned with products containing allergens like gluten or soy.

Suitable for: High-protein diets, paleo diet (if unprocessed)

Not suitable for: Vegetarian diets, vegan diets, low-fat diets

Selection and Storage

Store raw rib tips in the refrigerator for up to 3-5 days or freeze for up to 6 months. Properly cover or seal to prevent freezer burn. Cooked rib tips should be refrigerated in airtight containers and consumed within 3-4 days.

Common Questions About Rib tips Nutrition

Are rib tips high in protein?

Yes, rib tips are a good source of protein, containing approximately 20-24 grams of protein per 3-ounce cooked serving. The exact protein content may vary based on the cut and preparation method. Protein is essential for muscle repair and overall health.

Can I eat rib tips on a keto diet?

Yes, rib tips can fit into a keto diet as they are naturally low in carbohydrates and high in fat and protein. However, be cautious with pre-marinated or sauced rib tips, as some barbecue sauces may contain added sugars that increase the carb count.

Are rib tips healthy to eat regularly?

Rib tips can be a source of beneficial nutrients like protein and iron, but they are also high in saturated fats and calories, with around 250-350 calories and 20+ grams of fat per serving depending on preparation. Consuming them in moderation and pairing them with healthier sides like vegetables can help balance the meal.

What is the recommended serving size for rib tips?

A recommended serving size for rib tips is about 3-4 ounces, which provides sufficient protein while managing calorie and fat intake. To help control portions, try pairing them with fiber-rich, low-calorie sides like steamed broccoli or mixed greens.

How do rib tips compare to other cuts of ribs?

Rib tips are typically smaller and less meaty compared to other rib cuts like baby back or spare ribs but are flavor-packed due to their higher fat content. They are often less expensive and well-suited for slow cooking or smoking to enhance their tenderness and taste.

Data Sources & Scientific References