With the Harpoon BBQ Festival 2018 right around the corner, we are in full BBQ mode here at the brewery. This recipe by resident BBQ expert and Director of Quality, Jaime Schier, is fall off the bones good. Even your “I don’t eat meat off a bone” friends might start rethinking their life choices… Enjoy!
St. Louis-style Ribs with Harpoon Craft Cider
1 part salt
1 part paprika
1 part black pepper
½ part brown sugar
Cayenne pepper All above to taste, generally ranging from 1 t (onion & garlic) to 1/8 t (cayenne)
Your favorite store bought BBQ sauce
Thinned with ~25% Harpoon Craft Cider
Brightened with a few tablespoons of North Carolina-style BBQ sauce:
1 cup apple cider vinegar
1 cup brown sugar
2 T crushed red pepper flakes
2 T Louisiana cayenne pepper sauce
Remove silver skin from ribs and trim excess fat (there won’t be much)
2. Rub -front & back of rack with spice rub; allow to rest at least 1 hour and up to overnight in fridge.
Smoke @ 240 degrees for ~4 hours or until the rack becomes flexible and bones protrude ~1/3”. Use hardwood lump charcoal with a softball sized chunk of wood added for smoke: I used maple on these but apple, cherry, hickory, mesquite, peach, alder are all good choices. Smoke only needs to be present during the first hour or so of cooking.
Prepare a medium fire in charcoal or gas grill; not too hot!
Remove racks to grill and begin brushing with sauce. Not everyone likes sauced ribs; I do, but this is optional.
Glaze ribs 3-4 times, placing cover on grill between applications.
Flip the ribs meaty side down and grill to caramelize the glaze.
Allow to rest ~ 5 minutes and cut into individual ribs or servings of 4 bones.