BBQ Rib Tips, Chicago Style

Serves 4 to 6

RUB (ABOUT 1¼ CUPS)

½ cup granulated sugar	1 tablespoon garlic powder
3 tablespoons salt	1 tablespoon onion powder
2 tablespoons black pepper	2 teaspoons dried basil
2 tablespoons dry mustard	1 teaspoon cayenne
2 tablespoons sweet paprika

SAUCE (ABOUT 6 ¾ CUPS)

2 cups ketchup	¼ cup prepared yellow mustard
2 cups red wine vinegar	2 tablespoons salt
2 cups water	2 tablespoons finely ground black pepper
1 cup packed light brown sugar	1 tablespoon garlic powder
1 tablespoon onion powder	2 teaspoons crushed red pepper
4 pounds rib tips

To make the rub, combine all the ingredients and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.

To make the sauce, combine all the ingredients in a saucepan over medium heat, stirring to dissolve all the sugar. Bring to a boil, then lower the heat and simmer for about 30 minutes. Cool to room temperature.

Set up your smoker to cook indirectly at 250°F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.