Beer (& More) In Food

Beer: The Condiment With An Attitude!

Barleywine Pork Ribs

Posted by Bob Skilnik on August 6, 2007

redbbqpit.gifAdventures in Beer Tasting recently posted this interesting recipe for Barleywine Pork Ribs so I though I’d post it here too. In all honesty, I’d probably skip the barleywine in lieu of whiskey (why? Because I’d drink it before I threw it in as a basting misxture) that’s also added as a possible substitute for the bbq-ribs.jpgbarleywine. In any case, here it goes;

Dry rub: 2 tbsp black pepper, paprika, onion powder, garlic powder, 1 tbsp celery salt, chili powder, and ½ cup brown sugar. Rub half of the dry rub thoroughly onto both sides of the ribs. Place ribs in a zip closure bag or covered container and let marinate overnight in your refrigerator. Reserve the remaining dry rub to use on the ribs prior to cooking.

Basting mixture: mix 1 cup of barleywine or ½ cup whiskey and ½ cup cider vinegar with ¼ cup of orange juice and 2tbsp of water. Reserve this mixture to apply half way through cooking and at the end.

Smoking instructions: Smoke your ribs using mesquite wood chips at 225 degrees farenheit for 4 hours.


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