Elevate your barbecue experience with these succulent baby back ribs brined in Stone Pale Ale. The infusion of beer and a flavorful blend of spices creates a tender and mouthwatering dish, perfectly complemented by a caramelized barbecue glaze.
Ingredients: 2 racks of baby back ribs. 1 bottle of Stone Pale Ale. 1 cup kosher salt. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 3 cloves garlic, minced. 1 tablespoon black pepper. 1 tablespoon smoked paprika. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 cup barbecue sauce.
Instructions: Mix Stone Pale Ale, kosher salt, brown sugar, Dijon mustard, minced garlic, black pepper, smoked paprika, onion powder, and dried thyme in a large bowl to make the brine. The baby back ribs should be in a large zip-top bag or a shallow dish. Pour the brine over the ribs. Make sure that all of the ribs are submerged. Put it in the fridge for at least four hours or overnight. Set your grill or smoker to medium heat, which is about 275F 135C. Take the ribs out of the brine and use paper towels to dry them. Allow them to warm up while the grill is getting hot. Put the ribs on the grill and cook them for two to five hours, turning them over a few times, until the meat is soft and has a nice crust. Brush the ribs with barbecue sauce in the last 30 minutes of cooking. This will let the sauce caramelize and add more flavor. When the ribs are done, take them off the grill and let them rest for a few minutes. Then, cut them up and serve. Have fun with your Stone Pale Ale-Brined Baby Back Ribs!
Prep Time: 15 minutes
Cook Time: 150 minutes
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