bbq beer steamed ribs

Beer Steamed BBQ Ribs - Alabama Style

These are some of the most tender, fall apart, (not greasy) BBQ ribs you will ever lay across your lips. Basically you need about 3 days to fix these right but they can be done over night. At any rate be prepared for "man these are the best ribs Ive ever had" and "WOW how did you get these so tender ? ".

These are not your "competition style" as they are fall off the bone.

The brine really kicks the flavor up.

Ingredients

BBQ Rib Rub or your favorite rub
1 large bottle of Alabama Style or your favorite BBQ sauce
2 slabs of lean spare ribs or baby back ribs. I prefer KC style cut because they seem to be little more meaty.
Six pack of your favorite brew (no minors)
1 pint vinegar
4-6 tbsp mustard seed
charcoal covered grill (weber kettle or similar). These can also be done on a pellet grill.
hickory or other wood for smoking

Preparations (2 days ahead)

Start by cutting the ribs into per sections, each section having no more than 3 ribs.
Lay ribs in large shallow pan add vinegar and coat ribs with vinegar then mustard seed
Cover with foil and place in refrigerator overnight.
Turn the ribs several times so that all ribs get exposed to "pool" of vinegar in bottom of pan.

Cooking day

Let wood for smoking soak in water at least 30 minutes
Pile charcoal to one side of grill for indirect cooking
Light charcoal, have a beer and celebrate life.
Drain off vinegar and sprinkle rib rub generously on all sides of all ribs.
After grill is ready (coals turning white around edges) add wood for smoking and cover grill.
When grill begins to smoke put ribs on opposite side away from direct heat to prevent burning. Turn and rotate ribs about once every half hour. Depending on how hot the coals are this will generally take about two to three hours. Have a couple of beers.
While ribs are cooking take a large deep pan and spray bottom with non-stick spray and then lay 2 sheets of heavy duty foil in the bottom of the pan.
When rib meat begins to "pull away" from the bone start applying the bbq sauce liberally on all sides and heavily on any burnt areas. Continue this basting about every 15 minutes for about an hour. The BBQ sauce will cause the ribs to have an almost charred look. When this occurs the ribs are ready to take off the grill.
Remove ribs from grill and place in foil lined pan, basting one final time with bbq sauce. Be careful not to puncture foil in bottom of pan. Fold the bottom foil up slightly around inside edges of pan and bend inward slightly.
Pour about half of the remaining beer under the foil. This provides the source for the tenderizing effect in the following hours.
Cover the top of the pan with foil sealing around the edges until completely covered and sealed.
Place in oven on 200 overnight. This can be adjusted higher to cook faster, just be sure to add more beer as needed. Generally speaking when the ribs get to 205°F internal they are done. The extra time further tenderizes the pork but may dry them out if too hot. They're definitely different from competition ribs but still very good.
Remove ribs from oven and baste again with bbq sauce, serve with Moms crispy cole slaw and Donna's baked beans - bon a petit !

Urban Cowgill 2010 (updated 2024)