Beer Braised Rib Tips with Barbecue Beer Sauce

NOte: you should soak your wood chips ahead of time for at least 4 hours.

Begin by heating your Dutch oven, or other solid cooking vessel on a medium to high heat with a bit of canola oil. As the Dutch oven comes to temperature, generously season your racks of rib tips with salt and pepper on all sides. Place them in the Dutch oven and brown them on all sides. Then add the beer, cover tightly with a lid, reduce the heat to low, and cook for about 1 1/2 hours, never removing the lid.

When you are about to finish these off in your smoker, heat your coals and get your smoker all prepared. Fill your water pan in your smoker with water.

Remove the rib tips from the beer marinade and pat them dry.

Add the rib tips to the smoker, and place the wood chips on the hot coals. Cover and forget about them for about a good hour or so.

When you are about to eat, brush on the barbecue sauce on the ribs. Cover and continue heating for a good 10 minutes. Repeat and cook for another 5 minutes. Now you are ready to plate.

To serve, lay down a nice thick slice of white bread, top with some rib tips, and drizzle barbecue sauce over the rib tips. Serve with your favorite sides. In my case, some local and fresh sugar snap peas.

The end result is a great taste of beer through and through. The rib tips were so tender and fun to eat that even my pickiest of eaters, who refuses to have sauce on anything, loved each and every rib tip. Hope you enjoy.