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Beer Brined Ribs

post #1 of 15
Thread Starter 
Here is a recipe I came across that looks interesting, I have not tried it yet.
It originally was a grilling recipe, but I think it will work in a smoker.
Enjoy. Mike.

Beer Brined Baby Back Ribs with Honey BBQ Sauce

•4 lbs. baby back ribs

For the brine -
•36 oz. beer
•3 T kosher salt
•3 T packed brown sugar
•1 T celery seeds
•1 T cayenne pepper
•1 ½ t black pepper
•1 t liquid smoke (optional) - This was a grilling recipe, I think leave it out since we are smoking - YOUR CHOICE

For the honey BBQ sauce -

•2/3 C fine chopped onion
•2-3 cloves garlic, minced
•2 T oil
•1 ½ C Heinz Chili Sauce
•1 C beer
•½ C honey
•¼ C Worcestershire sauce
•2 T yellow mustard

1.Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
2.You may cut your ribs into sections before brining, if desired.

Brining -
•Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
•Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
•Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
•Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
•Prior to cooking, remove ribs from brine and pat dry; discard used brine.

Cooking -
•Smoke at 225°-250° to desired doneness using favorite smoking wood
•Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.

The Sauce -
•Cook onion and garlic in oil in a small saucepan until the onions become tender.
•Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
•Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
•Use sauce on ribs as a baste; sauce can be prepared ahead.
post #2 of 15
Gee that does look good! What kind of beer do you think?

I was thinking a nice pumpkin ale might be kewl being fall .. what do you think?
post #3 of 15
Thanks Mike - I just printed this one and placed it in my book. I'll definitely have to try it . . . I like beer and I like ribs - best of both worlds!!
post #4 of 15
This could easily be adapted to smoking too. This is an Emeril Lagasse recipe from Food Network. Abita TurboDog is a very dark beer available here down south. Not quite a Stout, more a Porter.

Marinated Baby Back Ribs

2 racks Baby Back Pork Ribs, about 4 pounds, each cut in halves or thirds
2 tbsp. Emeril’s Essence
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)

Barbecue Sauce

Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 275-300 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, cover the foil base with marinade, and tightly cover with foil. Roast for 2 hours.

Preheat the grill. Finish with your favorite barbecue sauce on the grill. Use long tongs lengthwise on the sides to prevent the ribs from falling apart during handling and turning.
post #5 of 15
When used for cooking meats, I always find the heavy beers to be best. Malt and hops are the flavor imparters. Now, something lighter...clams, shrimp... I would used a lighter beer..maybe even into the "barley-pop" catagory...Bud, Miller, etc.

Matter of fact, Debi...I KNOW you have a can or two of extract on hand. Try using it in a mop or as a sub for some of the sugar in your rub...brush on a coat and stick your rub to it. :{)
post #6 of 15
For all you Texans out there..... This PA boy uses Shiner Bock for all my beer needs (ribs, chicken) on and around the grill/smoker!! PDT_Armataz_01_24.gif

Sure wish it wasn't so hard to get in the middle of nowhere PA.

post #7 of 15
Thread Starter 
Yeah! I'm a Shiner guy also. Great beer from Shiner, TX.
And Boulevard Bully Porter and Unfiltered Wheat.
post #8 of 15
Beer and Ribs, what a fantastic combination
post #9 of 15
I guess that everyone is assuming using beer to make ribs. Can we find a way to use ribs to make beer? ...hmmmmm...
post #10 of 15
Thread Starter 
Well, I have doubts. Fermented ribs are not nice. PDT_Armataz_01_27.gifeek.gifPDT_Armataz_01_08.gifPDT_Armataz_01_32.gifPDT_Armataz_01_09.gifPDT_Armataz_01_33.gif
post #11 of 15
LOL...well, we're half way there with smoked malt (rauchbier). If we can put pumpkin in a beer or smoke in a beer, or beer in a rib, there must be a way!!! People on this site have complained about various experiments resulting in mush, maybe that's the answer, and not a problem!!! gross...
post #12 of 15
Hey guy's, recipe sounds interesting but anytime you use "brine" and ribs, all i can picture is those dreaded hammy ribs that have been packed in a solution "brine"..........any thought's?
post #13 of 15
I LIKE "hammies" once in a while. Yeah...don't use a curing agent. That's where the "hammy" comes from.
post #14 of 15
Don't have any cans of extract but I do have about 40 pounds of of 2 row left and plenty of specialty grains and hops. Maybe I'll try a few pounds of marris otter with Hallertau hops. I love Hallertau hops their my favorite.

I may even have a few bottles left of the Dutch Apple Ale I made last fall. That might be good.
post #15 of 15
Wow... all grain, eh? Why ain't I really surprised.. <bow>
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