Salt and Pepper Beer Braised Pork Ribs
This recipe was originally used for Beef Ribs. While I love beef ribs, they are harder to acquire than pork ribs. However, I love the Salt and Black pepper flavor on pork. There is something special with pork fat and black pepper. Oh, so good!
I also adapted the hardwood for this cook. Traditionally if you are smoking in Texas you would be using post-Oak. I think post-Oak is a great choice to smoke pork, I love the combination of Mesquite and a fruit wood. Apple is my choice, however, a peach or pear wood would do quite nice.
- 2 - 3 Baby Back Ribs Racks
- 1 - 12 oz beer or 1 1/2 cup stock
- 4 tablespoons granulated garlic
- 2 tablespoons black pepper, freshly ground
- 4 tablespoons kosher salt
- Remove the silver skin on the bone-side of the ribs by using a paring knife underneath the membrane, it's helpful to use paper towels to grip the membrane tightly.
- Place the ribs in a foil type pan, with the meat side up and season the ribs on both sides with a mix of the salt, pepper and granulated garlic. Let this sit for at least 2 hours.
- When ready to cook, start your smoker on the smoke function with the lid open until a fire is established.
- Arrange your pan of ribs on the grill grate and allow to smoke for 1 hour. Then pour the beer into the bottom of the foil pan. Cover the pan with aluminum foil.
- Increase the smokers temperature to 250 degrees F and allow the cook the ribs for about 2 to 3 hours more.
- Remove the foil, discard the liquid and serve the ribs with your choice of BBQ sauce.
- Hardwood Choice: Mix Mesquite and Apple