Leftover Rib Tips

• 10 to 12 rib tips (4 pound)
• 2 tablespoons brown sugar
• 5 1/2 teaspoon salt
• 1 tablespoon paprika
• 2 1/2 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 cup prepared barbecue sauce (whatever kind you have left over)
• 2 tablespoons red pepper jelly
• 2 tablespoons pineapple preserves
• 2 tablespoons apricot preserves
• 2 tablespoons plum jelly

1. Remove the membrane from the back of the rib tips.
2. In a small bowl, combine the dry rub ingredients and mix well.
3. Generously apply the rub onto the front and back sides of the ribs, patting gently to ensure that the rub adheres.
4. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
5. If using a charcoal cooker, preheat it to 250F.
6. Place the rib tips meat side up on the grill, close the lid, and cook with indirect heat for 3 hours, or until the rib tips are tender.
7. In a small bowl, combine the sauce ingredients and mix well.
8. Remove the rib tips from the grill and paint with the sauce.
9. Place the rib tips back on the grill and cook over indirect heat for another 15 minutes.
10. Remove the rib tips from the grill, cut, and serve.
11. Indirect heat
12. Hickory, Apricot, Peach, Apple

brown sugar, salt, paprika, black pepper, cayenne pepper, white pepper, barbecue sauce, red pepper, pineapple preserves, apricot preserves, plum jelly

Taken from www.epicurious.com/recipes/food/views/leftover-rib-tips-377323 (may not work)