The ribs. The tips are often discarded when a butcher squares a rack of spare ribs.
Best cooking method:
Rib tips should be slow cooked and sauced – treated like a regular bone-in BBQ rib. You can make them in the oven, here’s how: http://applestonemeat.com/how-to-make-pork-rib-tips/ . You can also smoke them.
Buy more than you think you’ll need; they’re so good, they go fast! They don’t have bones the way baby back or spare ribs do. They have small pieces of cartilage, which means no knife and fork required.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.