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.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
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
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- 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.
- Mix well to coat the ribs evenly.
- Preheat your BBQ and use a smoke box filled with Whiskey Oak Barrel wood chips.
- Smoke the rib tips for 30 minutes at 120°C or 248°F.
- After smoking, place a Dutch Oven on the fire; you can use a high-heat section like the Napoleon's sizzle zone.
- Add a splash of olive oil to the pan and sear the rib tips until they are beautifully golden brown.
- 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.
- Pour in two 500 ml bottles of dark beer, ensuring the ribs are fully submerged.
- Let the mixture simmer for 3 hours, allowing the flavors to meld together and the meat to become tender and succulent.
- This delightful dish is ready to serve with rice, macaroni, or potatoes, making it a versatile and satisfying meal for any BBQ lover.
