Beer Ribs in the SmokerJune 22, 2016
Beer Ribs in the Smoker
Ribs in the smoker! Ribs in the smoker! Looking like a King with Beer Ribs in the smoker!
Wait… What? You don’t like my rap? Oh… well… fine. So I can’t rap. Not a big honking shocking revelation there. I’ve got as much rhythm as Rodney Dangerfield has respect. But what i do have, is a great way to combine ribs with beer & fire.
Most people call this the 2-2-1 method. These baby-back-beer-ribs won’t fall off the bone, they will have a little bit of a chew to them… like real ribs should.
(For 4 people)
3 pounds Baby Back Pork Ribs
1 can Beer
1 oz. Rib Rub
- Cover baby-back pork ribs with your favorite rib rub then set aside to rest for at least 30 minutes before adding to heat.
- Load smoker with Hickory wood and set at 220 degrees.
- Place ribs on the center rack and smoke for 2 hours.
- Once the first two hours is up, place your ribs in an aluminum pan dump in a can of beer (I used Surly Furious* because of it’s hoppy goodness) cover with aluminum foil and then return them to your smoker.
- Continue to smoke at 220 F for an additional 2 hours.
- Remove from foil then place back in smoker (directly on rack) for one more hour at the same temp. (During the last hour, they develop a bit of a crust and firm up … and become awesome.)
- Check with meat thermometer. Thickest part of the ribs should be at 145F.
- Remove from smoker and let stand for 10 minutes before cutting/serving.
*NOTE: TailgateMaster.com DOES NOT receive any sort of payment-for-clicks for referring you to products that we review. If you find this information useful, please consider sharing our site with others. We have even included some handy social media buttons (below) to make it easy. Isn’t that swell of us?
OH, and if you feel like buying us a beer…