Now that’s a mouthful. Beer braised rib tips with barbecue beer sauce. As you can see, beer is the theme for this recipe, and well, rib tips are probably one of my favorite things to eat. I came up with this recipe, believe it or not, after eating some rib tips at one of my favorite local Mexican restaurants, El Rey. After thinking about the rib tips, and how much I really enjoy actual barbecue tips for years from Speed Queen, I decided to make my own, and have my family experience the great finger food.
What I have learned over the last few years is that rib tips are not a common item that you find your local market, but with that said I suggest you find a local butcher. My go to butcher in the Milwaukee area is Ray’s Butcher Shoppe. Not only do they have everything you need, but they have also shown that they can meet your needs. I have been buying pork belly from Ray’s for my last couple of bacon sessions, and I immediately knew that they would not hesitate if I asked them to cut some baby back ribs down the middle for me. So, if you cannot find rib tips in your market, find a great butcher, and have them do the work for you.
Let’s get started.
- 2 1/2 lbs baby back ribs, cut down the middle bone for rib tips
- 1/2 tbsp salt
- 1 tbsp cracked black pepper
- 1/2 tbsp canola oil
- 18 oz Pilsner beer
- 2 cups maple wood chips, soaked in water at least 4 hours
- Your favorite BBQ Sauce (I suggest Sprecher’s Beer BBQ Sauce)
- Texas Style white bread, thick cut
Begin by heat your dutch oven, or other solid cooking vessel on a medium to high heat. 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. 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, or grill using a foil packet of the wood chips, 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 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 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, and one who refuses to have sauce on anything, loved each and every rib tip. Hope you enjoy.