- 4-5 lbs rib tips trimmed from whole spareribs (usually 3 slabs)
- Worcestershire sauce
- Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs (1 tbsp of each)
- 1/2 cup beer
- 1 cup Green Card Q bbq sauce (split in half) … if using commercially produced thick sauce, cut with beer/apple juice/water
- 1 chunk of Almond Wood
Set smoker to 275-300, add wood chunk
Splash Worcestershire on rib tips, coat evenly. Apply thin layer of rub to tips, allow to sweat at room temperature for 30 min – 1 hr.
Put rib tips on smoker for 2 1/2 hours. Remove from smoker, chop into bite sized pieces. Put in foil pan with 1/2 cup beer and 1/2 cup thin bbq sauce, cover with aluminum foil.
Return tips to smoker for 1 hr covered. After 1 hr, remove foil from top. Stir after 15 min. After 30 min uncovered, stir and add remaining 1/2 cup bbq sauce. Stir after 15 min.
Remove from smoker once rib tips are tender and sauce has started to reduce. Add small amount of Prairie Dust as a finishing rub.
Thank You, Scott Shimano, Green Card Q for the recipe