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If you like your ribs smoky, be sure to add the
liquid smoke to this gutsy beer marinade. Also
pictured on the cover:
Prep: 20 mm. Marinate: 6 hr. Grill: 1½ hr.
3 12-oz. cans beer
3 Tbsp. coarse kosher salt
3 Tbsp. packed brown sugar
1 Tbsp. celery seeds
1 Tbsp. cayenne pepper (omit for sweet ribs)
11/2 tsp. ground black pepper
1 tsp. liquid smoke (optional)
4 lb. meaty pork spareribs or loin back ribs
Your favorite BBQ Sauce (we like Sonny's)
1. For brine, in a large bowl, combine beer, salt,
brown sugar, celery seeds, cayenne pepper, ground
black pepper, and, if desired, liquid smoke; stir until salt
and brown sugar are dissolved. Cut ribs into 2-rib
portions; place in a resealable large plastic bag set in a
shallow dish. Pour brine over ribs; seal bag. Marinate in
the refrigerator for 6 hours, turning bag occasionally.
2. Remove ribs from bag; discard brine. Pat dry with
paper towels.
3. Prepare grill for indirect grilling. Test for medium
heat above the drip pan. Place ribs, bone sides down,
on the grill rack over the drip pan. (Or place ribs in a rib
rack; place rib rack on the grill rack over the drip pan.)
Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are
tender.
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Leave a Comment
JD Ross at 3:10pm on Jan. 12, 2008
10 months ago
a true man's meal Reply...