Instructions:

1. Pat rib tips dry. Trim any excess hard fat or loose pieces.
2. Coat lightly with mustard or olive oil. Season all sides with Coffee Brisket Rub. Let sit 20 to 30 minutes while the oven or smoker heats.
3. Oven method: heat oven to 300°F. Place rib tips in a foil pan or baking dish and add apple juice, cola, or water to the bottom of the pan.
4. Cover tightly with foil and bake 2 hours, or until rib tips are tender but not falling apart.
5. Coffee Brisket Rub adds a deep savory bark flavor that balances the sweetness of the Bourbon Buttz Sauce.
6. For bite-size festival samples, cut rib tips into small pieces before the final glaze.
7. If the sauce starts to darken too quickly, lower the heat and finish with fresh sauce at the end.