Smoked Rib Tips

Prepare the ribs:

Take the full rack of spare ribs and locate where the bones end. Cut along the middle to separate the rib tip strip from the St. Louis cut. Square off the St. Louis cut, so you have the rib tip strip and the St. Louis cut.

-Sprinkle salt and pepper evenly over both sides of the ribs to season them.

-Fire up the pit: to 275 degrees Fahrenheit (135 degrees Celsius).

-Place the seasoned rib tip strip and St. Louis cut on the smoker or grill. Let them smoke for one hour, then flip them over.

Prepare the Rib Spritz:

-In a spray bottle, combine equal parts of ketchup, mustard, Worcestershire sauce, maple syrup, and apple cider vinegar (ACV). Shake the bottle to mix the ingredients, creating a thin BBQ sauce-like mixture.

-Begin spritzing the back side of the ribs with the Rib Spritz mixture. Coat them evenly to create a glaze. Repeat this process periodically for about an hour.

-After an hour of periodically spritzing, flip the ribs back over. Spritz the other side of the ribs to create a glaze on that side as well.

-Continue cooking the ribs until they reach an internal temperature of 190-200 degrees Fahrenheit (88-93 degrees Celsius). This temperature ensures the ribs are tender and fully cooked.

-Remove the ribs from the grill and wrap them in foil. Allow them to rest for a while. This resting period helps the flavors settle and makes the meat more tender.

-Finish on the grill: Unwrap the ribs and place them back on the grill. Cook until they reach an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius) and are probbin tender

Slice them up. Serve and enjoy!

Note: It's always important to follow proper food safety guidelines when handling and cooking meat.