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NOte: you should soak your wood chips ahead of time for at least 4 hours.
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Begin by heating your Dutch oven, or other solid cooking vessel on a medium to high heat with a bit of canola oil.
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As the Dutch oven comes to temperature, generously season your racks of rib tips with salt and pepper on all sides.
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Place them in the Dutch oven and brown them on all sides.
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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.
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When you are about to finish these off in your smoker, heat your coals and get your smoker all prepared.
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Fill your water pan in your smoker with water.
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Remove the rib tips from the beer marinade and pat them dry.
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Add the rib tips to the smoker, and place the wood chips on the hot coals.
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Cover and forget about them for about a good hour or so.
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When you are about to eat, brush on the barbecue sauce on the ribs.
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Cover and continue heating for a good 10 minutes.
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Repeat and cook for another 5 minutes.
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Now you are ready to plate.
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To serve, lay down a nice thick slice of white bread, top with some rib tips, and drizzle barbecue sauce over the rib tips.
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Serve with your favorite sides.
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In my case, some local and fresh sugar snap peas.
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The end result is a great taste of beer through and through.
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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.
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Hope you enjoy.
