Trimmed up St. Louis style with the rib tips in my normal rub. I hate bites of cartilage so I always cut em off and smoke separately. For the ribs, I decided to try something new and ditched the usual rub. Just went with salt and pepper, no slather or nothin'.
Everything on the smoker. I through the flap on for a daddy treat but ended up taking a nap and making mini burnt ends out of it.
Ended up smoking it for about 4 hrs, foiling an hour and a half, and then dumped the water pan and put them face down for five. Flipped the slab bone side down and glazed with my bourbon sauce cut with some maple syrup, about five minutes.
Pulled and cleaned out the cartilage and fat from the tips, payed and devoured.
Verdict: Exactly what I wanted. Perfectly tender but stayed on the bone. The S&P under the light glaze was perfect. Plenty of flavor but the meat took center stage. Pulled rub tips were tender and juicy and should make an excellent sandwich tomorrow. Hope yall have a great week!!