I would say you are over thinking it a bit if you are treating them like full slabs of ribs (wrapping and such).
Touché! I couldn't have said it better!
If you think about it, cutting the rib tips off is optional. They are a part of the ribs, and there is absolutely no need to treat them any differently. If you leave them attached you'd be cooking them the same as the ribs anyway. So, I just cook them the same way and they turn out just as good.
Side note: I think the 3-2-1 method is too long for ribs, let alone rib tips, but if that's what you're used to and comfortable with, then use it for your tips too! Other side note: What Jaxon is referring to is just the meat part above the tips and/or the skirt flap - and will work great for his idea (which I really like, and plan to try by the way). Usually the rib tips include the cartilage at the upper end of the bones.Whatever you do cook them puppies up and don't waste them. They are excellent eating. You just have to spit out the cartilage. And PLEASE be sure to get some pics to share with us!
