Sticky Bourbon Brown Ale Pork Ribs

Credit: Spiceology
Author: Chef Ryan Wiebe
(slightly modified for gas grill only cooking)

Ready for a two-racks-of-ribs-kind-of weekend? Chef Ryan keeps things simple and delicious with this recipe for pork ribs on the grill.

This is exactly what Spiceology's Derek Wolf Sticky Bourbon Brown Ale beer-infused blend was made for - PORK. With flavours of sweet molasses, bourbon, cayenne, and more - crack open this can for your new go-to rib rub.

Ingredients

• 1-2 racks of baby back ribs
• Spiceology Derek Wolf Sticky Bourbon Brown Ale beer-infused blend
• Your favourite BBQ sauce or mustard (try our 1934 Original Sauce)
• 1/4 cup butter per rack of ribs
• 1/4 cup brown sugar per rack of ribs
• 3 Tbsp maple syrup or honey per rack of ribs
• Apple cider for spritzing

Directions

(If using a gas grill and smoker box instead of a smoker, be sure to utilize the indirect cooking method.)

• Heat your smoker to 250°F. Try with our Apple, Sugar Maple, Hickory or True North Blend wood pellets!
• Remove the membrane on the back side of your ribs by placing a fork 2-3 bones in on the clean cut side. Pull the membrane up and then pull back to remove it.
• Add BBQ sauce or mustard in a thin layer as a binder for the rub.
• Generously season your ribs as these are going to be a dry rib.
• Place on your smoker and let smoke for 2 1/2-3 hours, spritzing with apple cider every 30ish minutes.
• Get your foil or BBQ paper ready with butter, brown sugar, more Spiceology Derek Wolf Sticky Bourbon Brown Ale beer-infused blend, more apple cider, and maple syrup and wrap up tight.
• Smoke for another 2 hours wrapped.
• Remove from wrap and smoke for another 30 minutes to 1 hour so the glaze formed in the wrap tacks up and gets nice and sticky.
• Slice the ribs and enjoy your labour of love.