Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs , into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight. Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
The first thing you want to consider is the meat. Darker, maltier beers like porters, brown ales and even dark lagers go perfectly with ribs or burgers. For chicken, you’ll want a pilsner or a spicy saison. For pork and bacon, try witbier or hefeweizen.
Ribs should be cooked slowly to obtain the optimum tenderness. Often ribs are boiled or oven-steamed before grilling to help tenderize the meat. To oven- steam ribs , place ribs in a large baking pan, fill with about 1 inch of water, cover with aluminum foil and bake for about 50 minutes in a 350-degree oven.
Saunders likes putting some beer in a spray bottle and spritzing it over meat in the final stages of cooking. “The flavors of the beer will taste fresh and appealing,” she says. Those final minutes of cooking are often when meat loses moisture, and spritzing can offset that process.
The longer you cook them, the more tender they will be. For example, ribs cooked for four hours at 225 degrees Fahrenheit will be more tender and juicy than those cooked for two hours at 300 degrees Fahrenheit.
The sugars from the apple juice seeps into the meat and act like salt keeping the meat moist and tender. And it certainly was! With the addition of your favorite barbeque sauce, you too can make ribs that are finger-lickin’ good!
5 Best Alcohol & BBQ Pairings March 08 2017 Beer. While certain beers may work better with certain sauces, beer is a great pairing for any BBQ meal. Red wine . Red wine has been known to pair perfectly with meat. Bourbon. Bourbon is from the south, and so is Bar-B-Q! Rosé Whiskey .
You can use any local wheat beer or Hefewizen style beer. I find this style of beer works very well in this marinade. One of the best things about using a beer in a marinade is that it pretty much guarantees that you will end up with a food that pairs well with the beer that you used.
10 Great Beers for Your Barbecue 01 of 10. Stone IPA . Stone Brewing. 02 of 10. Sawtooth Amber Ale . Left Hand Brewing. 03 of 10. Founders Solid Gold. Founders Brewing Co. 04 of 10. Deschutes Black Butte Porter . Smuttynose Old Brown Dog . Smuttynose Brewing Company. 06 of 10. Fat Tire Amber Ale . 07 of 10. Ommegang Witte. 08 of 10. Paulaner Oktoberfest Märzen.
According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203 °F, the collagens and fats melt at this temp and make the meat more tender and juicy. Then they’re ready!
Ribs are easy to overcook . They take practice to get right. I slow smoke them for three hours or so, wrapping them in foil half way through the cook. They should be cooked at 275 degrees F that way.
During the three hours I also like to keep adding moisture to the pork with a spritz. A spritz is simply a spray bottle with liquid. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness).
It’s there to help the seasoning adhere to the ribs . Trust me, you won’t taste it a bit when the ribs are done. So why are they called 2 – 2 – 1 ribs ? Because you smoke them uncovered for 2 hours, then smoke them wrapped in foil for another 2 hours, and finally finish them off uncovered for another hour.
– Maintain moisture while the ribs cook. Either wrap in foil, cover with foil, immerse in liquid or baste frequently to prevent ribs from drying out . – Uncover meat when ribs are fork tender. Remove from liquid, baste with a sauce, if desired, and transfer ribs to a baking pan or grill to finish cooking.