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Preheat your oven to 250°F (120°C/Gas Mark ½), then rinse and pat your 2 ½ lbs pork rib tips dry using paper towels.
(Optional) For the best and most tender rib tips, remove the silverskin (membrane) on the bone side of the cut pork sections. Use a butter knife to slide under the membrane and lift gently, pulling the membrane off of the fat layer on the underside of the ribs.
Arrange the rib tips with the meat side facing down and season with half of the ¼ cup of ¼ cup pork dry rub, then flip and season the meat side with the remainder of the seasoning. Leave the meat facing upward for cooking the rib tips.
Place the seasoned pork rib tips on the middle rack in your oven. Cook for 2 hours at 250°F (120°C/Gas Mark ½) or until tender. Remove from the oven, set aside, and increase the temperature to 400°F (205°C/Gas Mark 6).
Combine the 1 cup barbecue sauce and 2 tsp liquid smoke in a small bowl and brush onto the rib tip sections, covering all areas.
Cook for an additional 20-30 minutes to let the sauce stick to the rib tips; reapply more sauce if desired.
Remove from the oven, cut into individual rib tip pieces, if needed, and serve.