• Remove the membrane or excess fat if there is any on the rib tips or ribs. Note: If using whole slabs of spare ribs, flip bone-side up, remove the membrane, then locate the rib tip strip (the cartilage-heavy section along one edge). Slice that strip off and cut into 2-inch chunks. You can also simply chop the entire slab into 2–3 inch pieces if you would like. Dry by patting very well with paper towels.
• In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, and mustard powder until combined.
• Line a large baking sheet with non-stick foil and lay the rib tips (or rib pieces) on top. Make sure the foil is longer than the rib tips.
• Spray the outside of the rib tips with oil spray or add some oil then massage dry rub into each side of the rib tips.
• Cover the rib tips with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.

To Grill Rib Tips

• Make sure to properly oil the grates of the grill so the meat won’t stick.
• Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over and grill for an additional 1 ½ hours still over indirect heat.
• Make sure you are checking every now and again on the rib tips to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. To get them super duper tender, aim for an internal temperature of 190–220°F or until the meat is probe tender.

To Bake Rib Tips

• Preheat the oven to 300 degrees F.
• Bake rib tips for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes until super tender (190–220°F).

  Drain the excess fat from the ribs.

Chicago Style Finish

• In a medium sized saucepan, add your sauce, brown sugar, bourbon (or apple juice), apple cider vinegar, the liquid smoke if baking (optional, cayenne and butter. Warm for about 3-5 minutes until the sugar dissolved. If it's too thick, add a splash of water to thin it out.
• Once your rib tips are cooked and rested for about 10 minutes.
• Toss the chopped rib tips in the sauce making sure they are fully coated.
• For oven: Turn oven to 375–400°F and cook for 20–30 minutes.
• For grill: place over indirect heat and cook uncovered.
• Stir once or twice during cooking until the sauce thickens, clings, and caramelizes onto the rib tips.
• Once they are done cooking, cool for about 10 minutes so the juices can settle then serve them up.