Beer Basted Baby Back Ribs Recipe

Beer Basted Baby Back Ribs Recipe


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 ...

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

Ingredient Tips

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.


Prep: 20 Minutes, Cook: 4 Hours

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


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.


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.


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.


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.

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


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.


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.


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.
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  • 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?

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    • 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.

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  • 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?

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    • Char-Broil | Jul 13, 2020

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

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  • 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?

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    • 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.

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  • Carrol | Jul 22, 2020

    Should ribs put on grill bone side down?

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    • Char-Broil | Jul 23, 2020

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

      This was Helpful (0)
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