Rib Tips


 

Bob Mann

TVWBB Honor Circle
I lightly rubbed some rib tips with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked them on my 22 1/2" WSM at 250F for about 2 hours unfoiled, then foiled them with brown sugar, honey and squeeze Parkay, until toothpick tender, about another 1 hour.
I cut them up into 1 1/4" sized cubes and slathered them in Sweet Baby Rays Vidalia Onion Sauce, put them in a foiled aluminum pan, and put them back on the WSM for about another half hour.
They came out great!

Rubbed up.
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On the WSM.
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Ready to be foiled.
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Done.
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Beer o' the day.
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Thanks for looking.
 

 

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