Here is a recipe I came across that looks interesting, I have not tried it yet.
It originally was a grilling recipe, but I think it will work in a smoker.
Enjoy. Mike.
Beer Brined Baby Back Ribs with Honey BBQ Sauce
•4 lbs. baby back ribs
For the brine -
•36 oz. beer
•3 T kosher salt
•3 T packed brown sugar
•1 T celery seeds
•1 T cayenne pepper
•1 ½ t black pepper
•1 t liquid smoke (optional) - This was a grilling recipe, I think leave it out since we are smoking - YOUR CHOICE
For the honey BBQ sauce -
•2/3 C fine chopped onion
•2-3 cloves garlic, minced
•2 T oil
•1 ½ C Heinz Chili Sauce
•1 C beer
•½ C honey
•¼ C Worcestershire sauce
•2 T yellow mustard
1.Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
2.You may cut your ribs into sections before brining, if desired.
Brining -
•Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
•Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
•Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
•Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
•Prior to cooking, remove ribs from brine and pat dry; discard used brine.
Cooking -
•Smoke at 225°-250° to desired doneness using favorite smoking wood
•Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
The Sauce -
•Cook onion and garlic in oil in a small saucepan until the onions become tender.
•Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
•Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
•Use sauce on ribs as a baste; sauce can be prepared ahead.
It originally was a grilling recipe, but I think it will work in a smoker.
Enjoy. Mike.
Beer Brined Baby Back Ribs with Honey BBQ Sauce
•4 lbs. baby back ribs
For the brine -
•36 oz. beer
•3 T kosher salt
•3 T packed brown sugar
•1 T celery seeds
•1 T cayenne pepper
•1 ½ t black pepper
•1 t liquid smoke (optional) - This was a grilling recipe, I think leave it out since we are smoking - YOUR CHOICE
For the honey BBQ sauce -
•2/3 C fine chopped onion
•2-3 cloves garlic, minced
•2 T oil
•1 ½ C Heinz Chili Sauce
•1 C beer
•½ C honey
•¼ C Worcestershire sauce
•2 T yellow mustard
1.Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
2.You may cut your ribs into sections before brining, if desired.
Brining -
•Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
•Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
•Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
•Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
•Prior to cooking, remove ribs from brine and pat dry; discard used brine.
Cooking -
•Smoke at 225°-250° to desired doneness using favorite smoking wood
•Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
The Sauce -
•Cook onion and garlic in oil in a small saucepan until the onions become tender.
•Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
•Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
•Use sauce on ribs as a baste; sauce can be prepared ahead.
