I've cooked up quite a few slabs of Stl. spares recently, so there have been a decent amount of tips accumulating in my deep freeze. I am in the process of my first rib tip cook, and I am using the "Windy City Rib Tips" recipe from the new Slow Fire by Ray Lampe. I altered the sauce just a tad, but I decided to do everything else by the book. After enclosing the tips in an aluminum pan, I threw on some chicken drumsticks and added a little apple wood to sweeten them up. Pictures will arrive sooner or later....
(I highly recommend Slow Fire, by the way. More on that later.)
(I highly recommend Slow Fire, by the way. More on that later.)