Dutch Oven Rib Tips

Dutch Oven Rib Tips

Discover the magic of slow-cooked, smokey BBQ rib tips braised in dark beer. This hearty dish combines tender pork with the robust flavors of whiskey-infused smoke and rich beer, perfect for a satisfying outdoor meal.

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.


  • 2 kg / 4.4 lbs Rib Tips

  • 2 tbsp all-purpose flour

  • 3 tbsp PitmasterX pork rub
  • a splash of olive oil

  • 140 g / 5 oz tomato puree

  • 2 white onions

  • 2 red onions

  • 2 shallots

  • 2 cloves of garlic

  • 2 bottles (500 ml / 17oz) dark beer


Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Start by placing the rib tips in a bowl and toss them with 2 tablespoons of all-purpose flour and 3 tablespoons of Pitmasterx Pork Rub.
  2. Mix well to coat the ribs evenly.
  3. Preheat your BBQ and use a smoke box filled with Whiskey Oak Barrel wood chips.
  4. Smoke the rib tips for 30 minutes at 120°C or 248°F.
  5. After smoking, place a Dutch Oven on the fire; you can use a high-heat section like the Napoleon's sizzle zone.
  6. Add a splash of olive oil to the pan and sear the rib tips until they are beautifully golden brown.
  7. Next, add tomato puree, two each of white and red onions, two shallots, and four cloves of minced garlic to the pan, letting them soften.
  8. Pour in two 500 ml bottles of dark beer, ensuring the ribs are fully submerged.
  9. Let the mixture simmer for 3 hours, allowing the flavors to meld together and the meat to become tender and succulent.
  10. This delightful dish is ready to serve with rice, macaroni, or potatoes, making it a versatile and satisfying meal for any BBQ lover.

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