Rib tips come from the lower half of the rib cage on a pig. After cutting the ribs, we separate the pork belly to make our bacon, then remove the ends of the ribs to create St. Louis Ribs and Rib Tips.
Cook these as you would a full rack of ribs. Braise, smoke, or roast, making sure to keep things low and slow. The longer this cut cooks at a low temperature, the more tender the final product.