Brad Olson
TVWBB Diamond Member
A couple of weekends ago I was in the mood for ribs and I had picked up a package of rib tips at the store because I'd never cooked them by themselves. My WSM had been a bit neglected lately so I decided to use it instead of a kettle, and some chicken would be good on the lower grate where it could be basted by the rib drippings.
I used a simple rub of salt, pepper, paprika, onion powder, and garlic powder, and the rib tips were rubbed all over but for the chicken I just rubbed the meat side.
The big pieces of ribs tips cooked for about 4-1/2 hours and the smaller pieces and chicken for about 3 hours, and the temperature was generally in the 250-270 range. I used charcoal briquettes and a big piece of apple wood for flavor.
I was pretty happy with the results. The rib tips broke down into chunks and pieces and I liked the smoke ring, and the chicken (cooked skin side down) had a lot of flavor from the rub and dripping pork fat. Plus there were enough leftovers for lunch Monday and Tuesday!
I used a simple rub of salt, pepper, paprika, onion powder, and garlic powder, and the rib tips were rubbed all over but for the chicken I just rubbed the meat side.
The big pieces of ribs tips cooked for about 4-1/2 hours and the smaller pieces and chicken for about 3 hours, and the temperature was generally in the 250-270 range. I used charcoal briquettes and a big piece of apple wood for flavor.
I was pretty happy with the results. The rib tips broke down into chunks and pieces and I liked the smoke ring, and the chicken (cooked skin side down) had a lot of flavor from the rub and dripping pork fat. Plus there were enough leftovers for lunch Monday and Tuesday!
