Beer Ribs in the Smoker
June 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
Hickory Wood
- 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.
Beer Ribs in the 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.
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OH, and if you feel like buying us a beer…
