A couple weeks ago, my wife found some super meaty bundles of pork rib tips. Each package had 3 tips in it and they were only .99/lb so it was a steal. Got them all rubbed up at about 8:00 this morning. Gunna let them hang in the fridge til about 3 o'clock. I've never done tips before, but I'm guessing 2-1-1 at 325-350 should sufficient right? I'll take them off whatever time they are done at, just looking for a ballpark on time. I'm also going to try the squeeze butter brown sugar foil sauce.