Rib Tips

[Bob Mann]

I rubbed the tips with brown sugar, white sugar, chili powder, paprika, garlic powder, onion powder salt and pepper.
I cooked them on my 22 1/2" WSM at 225F, unfoiled, for about 2 hours, putting the bigger pieces on first.
I then foiled them with squeeze Parkay and apple cider until toothpick tender, about another 1 1/2 hour.
I cut them up into bite sized pieces, slathered them with Jack Daniel's bbq sauce in an aluminum pan, then foiled the pan and put them back on for about another 1/2 hour.
They were great!

The bigger pieces on the WSM.

Added the smaller pieces.

Ready to be foiled.

Pan of rib tips.

Beer o' the day.

Thanks for looking.

 

[Tony R]

I want some rib tips...
Nice cook Bob.

 

[Matt Gard]

I can't believe I always used to throw my rib tips away when I started trimming my spares to St. Louie style. Yours look great bob. Well Done

 

[russ olin]

rib tips beer a great cook life is good in USA

 

[Bill Schultz]

Man, wish I could of sat down for some of those, I love the tips. Well done

 

[Paul Kastner]

Love tips. Nice job.

 

[John Solak]

That is one full pan of porky goodness Bob, nicely done!!!

 

[Tim McCann]

Nice work Bob.

 

[Nick_U]

Those are the reason that I buy spare ribs! Well done sir!

 

[NeilH]

Bob sir, great looking cook. Thanks for the info on how you mastered them.

 

[Matthew]

Can you save the tips and use them for Pork n Beans?

 

[David]

Love those as much, if not more, than the ribs..............Did you save them up for a cook, if so, not a bad idea. I usually cook mine with the ribs, then freeze them if not eaten then but cooking and then eating as a meal sounds good....................d

 

[Mike Coffman]

Tips look real tasty Bob!

 

[Andy Beers]

looks great