Beer Basted Baby Back Ribs Recipe
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
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.
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 TipAdd 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 Learn about the a href attribute 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 TipGiving 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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