Cut off the tips and the flap, remove the membrane, rub liberally with CS rib rub, cut in half then into the 008 with 3oz of Hickory @ 250F for 6 1/2 to 7 hours - juicy and tender. Yummy. Just wish they weren't around 3,000 calories a slab
The question is what should I do with the rib tips once they have been removed? I thought about skewering them and putting them in the smoker too. Any ideas would be most appreciated.
Worst case put what you smoked/trimmed into stew or slop and enjoy it.