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

On the WSM.

Ready to be foiled.

Done.

Beer o' the day.

Thanks for looking.