Beer Marinade for Ribs

OK! You're gonna love this one. Mix this beer marinade for your pork or beef ribs and they will be the best ever! If they are a full rack of pork ribs, make sure you peel the thin layer off the back of the ribs first, this will allow all the marinade into the meat and it doesn't need to be eaten anyway.

The type and brand of beer is your personal choice, I use Sam Adams Boston Lager, but you can use what ever you like.

Awesome Dry Rub

This is my "Go To" rub when ever I am grilling anything. Hamburgers, Pork Chops, Country Style Ribs, Chicken, you name it, I've used this rub on it.

After a few mixes and trial runs over the years I came up with this mixture. I suggest using fresh spices for the best flavor. If its been in your pantry for over a year, throw it out and go shopping.

• 1 tbl granulated sugar
• 1 tbl brown sugar
• 1 tbl garlic powder
• 1 tbl black pepper
• 1 tbl cumin
• 2 tbl chili powder
• 2 tbl cayenne pepper
• 2 tbl paprika
• 2 tbl curry powder
• 1 tsp ground mustard
• 1/2 tsp kosher salt

Mix everything completely and pour into a shaker bottle. You can use one of those empty glass spice containers that you just emptied from your pantry. Just shake it liberally on your favorite grilling meat, rub it into the meat, let it sit in the refrigerator for at least 4 hours and then grill it to perfection.

Shake a little more on as you cook for a little more flavor.

BBQ For Real

One of my favorite foods is BBQ. BBQ anything. Beef, pork ribs, chicken, turkey, whatever. The smoky slow cooked flavor of food cooked over an open flame just tastes good. I have a charcoal grill I use for everyday grilling, the picture to the left is my home built smoker. This is the "plan your weekend a week in advance" kind of dinner prep.

Depending what is being cooked depends on the time. A 13 pound rotisserie turkey takes 6 hours or more. A pork shoulder for pulled pork sandwiches gets started before the sun comes up so its ready for dinner. The time to brine or marinade your choice is done a full 24 hours before that.

Why do i do it? Well if you have ever had good BBQ then you know the answer to that. And believe me 4 ounces of smoked pulled pork goes a long way on a bulky roll with a slice of onion, 2 tablespoons of BBQ sauce and some homemade coleslaw on the side.

You can buy your own smoker almost anywhere and start small. A rack of ribs, a chicken or two, even smoked meatloaf! Whatever you want, just plan ahead and make sure you have a good thermometer to make sure your food is cooked all the way through. The only limitation I have found in smoking is turkey and chicken. Due to the long cooking time chose a bird under 14 pounds so food poisoning does not set in during the long cooking process.

Try this next Thanksgiving or Christmas. Smoke your turkey the weekend before, Separate the meat into foils pans and freeze it. Thaw, warm in the oven and serve.