Instructions

1. Remove the membrane from the ribs. No knife needed: see it, pull it with a paper towel and discard
2. Lather both sides of ribs and all sides of the tips with mustard for the binder.
3. Season both sides of ribs and all sides of the tips with my Louisiana Red Dirt
   Rub and Char-Griller Ribs Rub.
4. Place the tips on a few Char-Griller Grills skewers. 
5. Fire up a Smokin’ Champ 1733 Smoker/Grill to about 300°F with lump charcoal and smoking wood. I used mesquite & post oak woods.
6. Put the ribs and tips on the grill. Spritz periodically with apple juice. 
7. Smoke the ribs and tips for three hours, then wrap. I wrapped the ribs in foil
   with butter, brown sugar, bbq sauce, apple juice and my Louisiana Red Dirt Rub.
8. Place the tips in a small disposable foil pan with apple juice, bbq sauce & my
   Louisiana Red Dirt Rub
9. Cook in foil for a few additional hours.
10. Open up the foil from the ribs and tips. Sauce and drizzle the ribs with my house blend BBQ sauce the last 15 minutes.
11. Remove the ribs and tips from the grill.
12. Rest for 15 minutes, then enjoy!