First time for HAWG rib-tips on the Weber Kettle

[Hawging It]

I have smoked many racks of St. Louis ribs over the years in the stick burner but never the ribs tips that were removed from the rack. Smoking indirect with water pan @ about 250 with charcoal and hickory chunks. Seasoned with a dash of Killer Hogs AP RUB and a good amount of McCormick Brown Sugar Bourbon seasoning. 1st time using that particular rub. Time will tell on that flavor. I will post up the final pics later today.

Seasoned and rubbed.

Rolling the Hickory Smoke.

 

[noboundaries]

Oooh, love rib tips. I smoke 'em until they fall apart, then use them in beans.

Looking forward to the pics!

 

[Hawging It]

Oooh, love rib tips. I smoke 'em until they fall apart, then use them in beans.

Looking forward to the pics!

That is my plan as well. Thanks

 

[Smokin' in AZ]

Looking good Hawg!

Watching...

 

[Hawging It]

Well, I did something I haven't done in a long, long, LONG time. I had the tips smoking good @250 for about an hour on the kettle. I got side tracked watching one of my crime shows on Discovery ID channel. I suddenly forgot I had rib tips on. Went out to check on em and they were crispy black and the temp was 425. I had forgotten to turn the top vent down. Oh well! At least it was just a small amount of tips and the crime show was outstanding. LOL!

 

[chilerelleno]

Bummer!
BTDT

 

[Hawging It]

Bummer!
BTDT

Got plenty more vac packed and ready to go. Gonna put the next batch on the stick burner. That's what I'm use too.

 

[chilerelleno]

Tips are the bonus plan when you trim Spares for St.Louis'.

Still a bummer.

 

[Smokin' in AZ]

I agree, at least the show was good....