Beer Forum

And everything had beer in it. I wanted to do it outside in the smoker proper, but I had to do it inside since North Texas more closely resembles Vietnam in the monsoon season this fall.

The ribs were based around the recipe in the back of extreme brewing, and if I were to do it again, I'd do them outside over smoke with the normal 2 hours unwrapped, 2 hours in foil and 1 hour to finish unwrapped. (I did pork baby backs, you'd probably want to follow the normal 3-2-1 if you just did spareribs or beef ribs.) The rub gave it a great flavor.

Rib Rub
1 tbls salt
1 tbls Cajun seasoning
1 tbls cayenne pepper
1 tbls white pepper
1 tbls black pepper
1 tbls garlic
1 tbls paprika
1 tbls onion powder
1 tbls brown sugar
1 tbls oregano (optional)


Cook the ribs according to your normal method. This is a good dry rub or a flavorful base for wet ribs if that's your thing. I love 'em both ways.

Chicken Marinade
5-7 Chicken Leq quarters or equivalent of your choice.
16 oz dark, sweet beer. An American brown ale, a scotch ale or even something like a Belgian abbey will work.
2 tbls garlic
2 tbls onion powder
1 tbls salt
1 tbls pepper
1 tbls Cajun seasoning
1 tbls cayenne pepper
1 tbls white pepper

Combine all ingredients and cover chicken with marinade in bowl or ziploc for 2- 24 hours.

Cook the chicken over coals if you can, if you do it inside, sear the chicken in olive oil to brown the skin on both sides, then put it in a roasting pan on a rack @400*F. Cook for 15 minutes, then baste in the BBQ sauce (below). Baste again after 5 minutes, and again after 5, pulling the chicken after 1 to 2 more minutes. Check temp to ensure it's done (165 at the deepest part of the thigh is what I look for.)

BBQ sauce
3 cups ketchup
3 cups vinegar (I use apple cider vinegar, but red wine vinegar will also work)
1 12 oz bottle of molasses
1/4 cup brown sugar
2 tsp garlic
1 tsp salt
1 tsp black pepper (you can sub white pepper)
1/2 tsp onion powder
1/2 tsp cayenne
shake Louisiana hot sauce to taste.

Combine all ingredients and bring to a boil. Simmer for 1-2 hours.

In another pan, heat 12 oz appropriate beer of your choice (I used a raison d'etre) and reduce by half. Add the BBQ sauce to this for the final product.

Nice - I'll certainly give this a try.

-Okt

l'll have to give these rubs a try. I usually cook my ribs in the oven with a dry rub a beer and covered with foil. I got a Bradley smoker and for some reason have trouble getting a decent rack of ribes off of it. So far not to impressed with the smoker.

azbrewhooligan wrote:l'll have to give these rubs a try. I usually cook my ribs in the oven with a dry rub a beer and covered with foil. I got a Bradley smoker and for some reason have trouble getting a decent rack of ribes off of it. So far not to impressed with the smoker.

Is it an electric or propane fired smoker?

I have a friend who routinely wins BBQ comps down here who tipped me off to one of his methods for ribs - once they're done, wrap them back up in foil if they're not already, wrap them in a beach or bath towel and put them in a cooler for 1-2 hours. Do not use your mash tun.

What happens is they really slowly rest and reabsorb some of those juices they're supposed to while resting, but they stay really hot at the same time. I get really great ribs this way, and I do it with pretty much anything I smoke now.

Dedicate a cooler to this, though. It will smell like bbq permenantly. Nothing will remove the smell.