"Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs." - wikipedia
Usually when I square up spare ribs and cut these off I just throw them on the cooker next to the ribs. They don't take quite as long and are usually the chef's treat, 1/2-3/4 of the way through the cook. Add a good sweet and salty rub, smoke them low and slow (over a pan of drip beans) and just munch on them with your fingers or pull them off and break them into chunks to go into the beans.