Beer Smoked Ribs
Beer Smoked Ribs
6 pounds pork spare ribs – or 2 side ribs (2.7 kg)
2 (12oz) bottle lager (680ml)
2 tablespoons chili powder (30ml)
3 tablespoons lemon juice (45ml)
3 teaspoons minced garlic (3 cloves approximately) (15ml)
2 teaspoons ground cumin (10ml)
2 crumbled bay leaves
2 teaspoons onion powder (10ml)
¼ cup olive oil (60ml)
2 teaspoons cracked black pepper (10ml)
2 teaspoons kosher salt (10ml)
6 cups of mesquite wood chips (1.5litre)
Pull the membrane off the back of the ribs using pliers dedicated for the kitchen. Cut ribs into 8-rib portions. Place ribs in a large resealable plastic bag set in a large shallow dish
In a medium bowl combine 1 bottle of beer, lemon juice, crumble bay leaves, celery salt, garlic, onion salt, cumin, and chili powder. Pour overtop of the ribs and seal the bag. Toss to coat evenly and refrigerate overnight.
The next day, place 4 cups (1litre) of mesquite wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.
Remove ribs from refrigerator. Drain ribs and discard the marinade. Pat the ribs dry of the excess liquid from the marinade. Season with salt and pepper.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling and place a drip pan under one side of the grill (the side that will have no heat directly underneath it). Fill the drip pan with beer. Preheat the barbecue to 220ºF/110ºC using heat only on one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the ribs on the side of the BBQ without direct heat. Smoke the ribs over indirect heat for 2 ½ hours, replacing the smoke pouch once.
Pour extra beer into drip pan, which should now be empty when replacing the smoke pouch.
Remove ribs from grill. Tent with foil and allow them to rest for 15 minutes.
6 pounds pork spare ribs – or 2 side ribs (2.7 kg)
2 (12oz) bottle lager (680ml)
2 tablespoons chili powder (30ml)
3 tablespoons lemon juice (45ml)
3 teaspoons minced garlic (3 cloves approximately) (15ml)
2 teaspoons ground cumin (10ml)
2 crumbled bay leaves
2 teaspoons onion powder (10ml)
¼ cup olive oil (60ml)
2 teaspoons cracked black pepper (10ml)
2 teaspoons kosher salt (10ml)
6 cups of mesquite wood chips (1.5litre)
Pull the membrane off the back of the ribs using pliers dedicated for the kitchen. Cut ribs into 8-rib portions. Place ribs in a large resealable plastic bag set in a large shallow dish
In a medium bowl combine 1 bottle of beer, lemon juice, crumble bay leaves, celery salt, garlic, onion salt, cumin, and chili powder. Pour overtop of the ribs and seal the bag. Toss to coat evenly and refrigerate overnight.
The next day, place 4 cups (1litre) of mesquite wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.
Remove ribs from refrigerator. Drain ribs and discard the marinade. Pat the ribs dry of the excess liquid from the marinade. Season with salt and pepper.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling and place a drip pan under one side of the grill (the side that will have no heat directly underneath it). Fill the drip pan with beer. Preheat the barbecue to 220ºF/110ºC using heat only on one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the ribs on the side of the BBQ without direct heat. Smoke the ribs over indirect heat for 2 ½ hours, replacing the smoke pouch once.
Pour extra beer into drip pan, which should now be empty when replacing the smoke pouch.
Remove ribs from grill. Tent with foil and allow them to rest for 15 minutes.
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