Pat the rib tips dry with paper towels. Trim away loose fat or small pieces hanging from the edges, but do not over-trim because rib tips need some fat to stay juicy during the cook.

Place the rib tips in a large pan or on a sheet tray. Coat all sides with yellow mustard or olive oil so the seasoning has something to grab onto.

Season the rib tips generously on all sides with AB’s Sweet Heat Rub. Add a light dusting of smoked paprika for color and a little black pepper for extra bite if using. Let the meat sit for 20 to 30 minutes while the smoker comes up to temperature.

Preheat the smoker or grill to 250°F. Use hickory, cherry, apple, or pecan wood. Place the rib tips on the smoker and cook for about 1 1/2 hours, spritzing with apple juice every 30 to 45 minutes.

Once the rib tips have good color and the rub has set, transfer them to a foil pan or wrap them tightly in foil. Add butter and honey if using, cover tightly, and return them to the smoker for another 1 to 1 1/2 hours, until tender but not falling apart like pulled pork.

While the rib tips cook, combine the BBQ sauce, strawberry preserves, honey, hot sauce, apple cider vinegar, Worcestershire sauce, brown sugar, AB’s Sweet Heat Rub, and smoked paprika in a saucepan over medium-low heat. Simmer for 8 to 10 minutes, stirring often, then add the butter at the end if you want a glossy finish.

Remove the rib tips from the wrap and place them back on the grill or smoker. Brush them generously with the red strawberry-hot honey BBQ sauce and cook uncovered for 15 to 20 minutes, just long enough for the sauce to tighten up and get sticky.

Remove the rib tips from the heat and let them rest for 10 minutes before serving. For the oven method, bake seasoned rib tips covered at 300°F for 2 to 2 1/2 hours, brush with sauce, bake uncovered for 15 to 20 minutes, and broil for 2 to 3 minutes if you want extra color while watching closely.