Pat: One of the first lessons we learned in the restaurant business was to waste nothing. Gina: Use it or lose it. That’s the Neely motto. Pat: Take the brisket bone, or rib tip, for example. It’s normally discarded from the spare rib. At Neely’s, however, it has become another distinctive menu item. We call rib tips the “rich man’s neck bone,” because the gristle and fat make this cut of meat rich and flavorful. We cook ours slowly and gently—it keeps them moist and tender. Once cooked, rib tips can be chopped into bite-sized pieces and are often served as an appetizer. They can be found on restaurant menus all over the country, but they are particularly popular in Chicago, where they are served atop a basket of fries. These bite-sized chunks of tender meat can also be served as an entrée. I have been known to bring home a pound or two to eat with any leftover vegetable that Gina may have prepared the night before. Gina: Do you see why I married this man??? The things he can do with a rib tip!

Ingredients

　　2 pounds pork rib tips

　　Kosher salt

　　1/2 cup Neely’s Barbecue Seasoning (page 22)

　　2 cups Neely’s Barbecue Sauce (page 25)

　　Rinse the rib tips in cold water, then pat dry with paper towels. Season all sides of the tips with salt and Neely’s Barbecue Seasoning, and refrigerate for at least 1 hour, preferably for up to 8 hours in the refrigerator. Preheat the grill to 250°F, preferably using hickory and charcoal. Place the tips on the grill, away from the flame, using indirect heat. Cook the tips meat-side down first, for 2 hours, then flip and cook for 1 1/2 more hours. The tips should bend, and the meat will flake and separate when done. To finish, brush the tips with a generous amount of Neely’s Barbecue Sauce 15 minutes before removing from the grill.

　　Cooks' Note

　　TONY’S TIP: Rib tips might not be available at all grocery stores. You’ll have better luck at meat markets.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.