I guess I'm not breaking any laws of nature by stating I love rib tips better than I love ribs. My brothers may kick my butt for that remark since they've won best in ribs at more than a few state championships out west. To me, the meat in the rib tip is more tender and flavorful because they aren't as lean as the rest of the ribs. Hence, more beneficial moisture. The price is right also.
I went to my local market today and they had rib tips on sale for $1.69 a pound. Couldn't pass it up and bought a package large enough to feed four. Had I had the freezer room I would have cleaned out that section of the meat counter.
Now I'm developing my plan to smoke these critters. I'll probably prep them with rub tonight, wrap and let them sit a good 24 hours before firing up the smoker tomorrow afternoon. It shouldn't take long . . . 2-3 hours in the smoker.
Any guidance is always welcome. Thanks.