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Rib Tips

Rib tips are the ends that are cut off when trimming a rack of pork spare ribs St. Louis style.  They’re the end of the ribs furthest from the backbone and closest to the belly, so they’re fatty, meaty and super tasty.  Here’s how I do them:

First, I give them a good coating of my favorite rub.

That’s right, my very own Mister Bob’s Blue Ribbon Spice Rub.  You’ll find the formula in the recipe section of this blog, or you can click on the ‘Store’ tab and buy some.

OK, so much for the shameless promotion, let’s cook!  While the rib tips and spices get happy together, I’ll go outside for fire up the cooker.

I’ll use the mini UDS today.  It’s a great little cooker!

I’ll be cooking at 275 degrees today.  Let’s fire her up…

…and get those rib tips on.

After they’ve been on for one hour, I squeeze on some Parkay margarine and close her back up.

After two hours, I bring them inside and foil them with honey and some more Parkay.

Back on the cooker for two more hours.

So, we’re four hours into the cook and this is what they look like.

But we’re not done yet.  Let’s cut them up…

…hit them with sauce (that recipe is still a secret for now), and put them back on the cooker for 15 minutes to set the glaze.

Here’s how they turned out, tender and delicious!  Enjoy!

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