Beer Basted Baby Back Ribs Recipe
recipe

Beer Basted Baby Back Ribs Recipe

5.0

This Beer Basted Baby Back Ribs recipe features a spicy rub, a savory beer mop and wood-fired flavor for ribs so delicious you’ll want to make them again and often. Barley, hops and malt from your favorite lager and a nice char from your grill give these simple pork ribs a complex flavor profile. Juicy, tender and flavorful ribs are yours whenever ...

Show More
Facebook Pinterest Instagram Mail

Ingredients

Serves 2-4
For the Ribs
2
slabs of pork baby back ribs
 
your favorite BBQ sauce
 
oak wood chips
For the Dry Rub
1/4
cup paprika
3
tablespoons dark brown sugar
1
tablespoon salt
2
teaspoons black pepper
2
teaspoons garlic powder
1
teaspoon onion powder
1
teaspoon ground mustard
For the Beer Mop Sauce
2
cups beer, lager or ale
1
cup white vinegar
1/4
cup olive oil
1
white onion, sliced
2
tablespoons Worcestershire sauce
1
teaspoon salt
1
teaspoon black pepper

Ingredient Tips

Paprika
There are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.

Directions

Prep: 20 Minutes, Cook: 4 Hours
1

Preheat grill to 450°F. Place 2 handfuls of wood chips directly on the grill grate and close the lid.

2

When the wood chips start smoking, turn the middle burners (under the wood chips) to the off position. Turn the outside burners to the lowest setting, decreasing grill temperature to 300°F.

3

Insert a butter knife between the rib membrane and an end bone. Lift knife to separate membrane from bone. Grip membrane with a paper towel and pull off ribs until completely removed.

4

Combine paprika, brown sugar, salt, pepper, garlic powder, onion powder and ground mustard in a small bowl. Mix with fingers until lump-free. Apply rub to both sides of each rib rack.

5

In a medium saucepan, whisk together beer, vinegar, olive oil, onion, Worcestershire sauce, salt and pepper. Bring to a simmer for 5 minutes.

Hot Tip: Add more wood chips, as needed for desired smoke level.
6

Place ribs on the grill grate over indirect heat. Close the lid and cook for 2 hours, basting with mop sauce every 30 minutes.

7

Remove ribs from grill and place each rack on a sheet of aluminum foil. Pour 1/2 cup of mop sauce over the racks and wrap foil completely around ribs.

8

Place ribs back on the grill over indirect heat. Cook until the internal temperature reaches between 185°F and 190°F using an instant-read thermometer, about 2 hours.

9

Remove ribs from foil and brush both sides with BBQ sauce. Let rest for 15 minutes before serving.

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
  • DylonW | May 10, 2020

    Question: I have the charcoal kettleman; what is the best approach for indirect heat with charcoal when cooking ribs? I'm using the char-broil rib racks and wonder if I'll get better results using the snake method and periodically moving the racks away/opposite from the moving heat source or simply place the racks on the sides and do a mound of charcoal in the middle. I'm intending to smoke them for about 5-6 hours. Will the mound last that long?

    This was Helpful (0)
    • Char-Broil | May 14, 2020

      The snake method will hold temp evenly for a longer time and the IR grates on the Kettleman will help diffuse the heat of the charcoal. You can also place wood chunks or chips throughout the charcoal to get smoke for the whole cook time. We would still recommend rotating the meat every hour or so to make sure everything is cooked evenly.

      This was Helpful (0)
  • Duke | Jul 2, 2020

    When you say, bring grill to 450 or 300 degrees do you mean the grate temperature or the overall temp under the hood?

    This was Helpful (0)
    • Char-Broil | Jul 13, 2020

      We're referring to the overall temperature under the hood, as indicated by a lid-mounted thermometer.

      This was Helpful (0)
  • DocGreene | Jul 18, 2020

    Question: if I were to have 1 rack of ribs instead of two, would cooking time cut in half? Or would cook time remain the same?

    This was Helpful (0)
    • Char-Broil | Jul 21, 2020

      Cooking 1 rack instead of two will likely not impact cooking time. We recommend determining doneness by the internal temperature of the meat. For this recipe, it should be between 185°F and 190°F.

      This was Helpful (0)
  • Carrol | Jul 22, 2020

    Should ribs put on grill bone side down?

    This was Helpful (0)
    • Char-Broil | Jul 23, 2020

      Yes. The general consensus is bone side down, meat facing upwards.

      This was Helpful (0)
View More Recipes Like This