While most people consider summer to be barbecue weather, I’m the opposite. Standing next to a screaming hot barbecue in 40C heat is not my idea of having fun. On the other hand, when it’s nice and cold outside standing next to a nice hot barbecue is quite pleasant. That and holding a beer and watching my Imperial Stout ribs slowly smoke is heavenly. Anyway enough rabbiting on here’s the recipe.
Imperial Stout - Pork Spare Ribs Serves 4
2 racks of pork spare ribs
3 tbsp salt
1½ tbsp freshly cracked black pepper
1½ tbsp sweet paprika powder
100 ml apple cider vinegar
100 ml Imperial Stout
1 cup of my BeerBQ sauce
Pre-heat your smoker to 135C (275F). I like to use a combination of applewood and ironbark.
Trim the pork racks and remove the membrane from the inside of the rack.
Combine the salt, pepper and paprika well and sprinkle evenly over the pork racks. Be sure to get a nice even coating, and rub it in a little with your hands. Pour the vinegar and beer into a spray bottle and combine well.
Place the pork racks in the smoker and cook for two hours, turning occasionally and spritzing with the beer/vinegar mixture every 30 minutes. Place a double layer of foil on your bench and remove the ribs from the smoker. Spritz again with the beer mixture and coat with the BeerBQ sauce. Wrap the ribs in the foil, making sure not to puncture it.
Return the ribs to the smoker and cook for a further hour. Check for doneness. Remember, barbecue is not an exact science so use your judgement if it needs a little longer. When the pork is done, remove from the foil and give them another 15 minutes in the smoker to set the glaze and get some colour on it.
Use a sharp knife to divide the ribs up and serve immediately with a pot of BeerBQ sauce on the side.
Note: I like to serve this with a simple kimchi slaw, and obviously a good beer!