Makes 4 servings
Ingredients
3 12-ounces cans beer
3 tablespoons coarse kosher salt
3 tablespoons packed brown sugar
1 tablespoon celery seeds
1 tablespoon cayenne pepper
1-1/2 teaspoons ground black pepper
1 teaspoon liquid smoke (optional)
4 pounds meaty pork spareribs or loin back ribs
1/4 cup bottled barbecue sauce
Directions: For brine, in a very large bowl combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir to dissolve salt and brown sugar. Cut ribs into two rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally. Remove ribs from bag; discard brine. Pat dry with paper towels. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings. Make-Ahead Tip: Cover and refrigerate for up to 24 hours before you Grill.
