First, rinse the rib tips and dry them with paper towels. If there’s any membrane or extra skin on the tips, remove it.
Mix brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder, and cayenne pepper in a plastic bag until well combined.
On a large baking sheet lined with non-stick foil, arrange the rib tips, ensuring the foil extends beyond the ribs.
Spray the ribs with oil, then rub the dry spice mixture thoroughly on each side.
Cover the ribs with the foil, sealing it tightly, and refrigerate for at least 6 hours or overnight.
To Grill
Oil the grill grates well to prevent sticking.
Once the grill is hot, place the ribs bone side down over indirect heat and grill covered for 1 ½ hours. Turn them and grill for another 1 ½ hours, still over indirect heat.
Monitor the ribs occasionally to ensure they don’t stick or burn. After about 3 hours, the ribs should be very tender. If not, grill for up to an additional 30 minutes, aiming for an internal temperature of 145°F.
Move the ribs to direct heat and brush with BBQ sauce on both sides, grilling uncovered for 5-10 minutes before removing.
To Bake Ribs
Preheat the oven to 300 degrees F.
Bake the ribs for 2 ½ hours, checking for tenderness. If needed, continue baking for another 30-45 minutes until they reach an internal temperature of 145°F.
Drain excess fat, apply BBQ sauce to both sides of the ribs.
Broil the ribs for 5 minutes bone side down after basting with BBQ sauce, then brush with sauce a second time and broil until lightly browned and bubbly.
For extra stickiness, broil for a few more minutes.
When ready to serve
Let the rib tips cool for 5-7 minutes, chop them into smaller pieces, and serve.
