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25. Around The World in 80 BBqs - Ireland
With its Irish influence, WoW BBQ loves a St. Patrick's day. Not only does our team have two Paddy's in its team, one of those Patrick's birthday is also on St Patrick's day – you can imagine the party we had here!
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Irish Guinness Ribs
INGREDIENTS
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EQUIPMENT To produce this dish we've used the following:
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IN THE KITCHEN
Get a large drip tray and add, ketchup, cider vinegar, Guinness, Brown Sugar, Chilli Powder, Onion powder, garlic powder, salt and pepper. Stir until it becomes thin and put in the fridge.
Prepare the ribs by cutting away any excess fat and peeling away the membrane on the back.
Massage in your premade BBQ rub until the ribs are fully coated.
AT THE BBQ
- Set up your Weber Smokey Mountain for a low and slow cook using the Minion Method below a full water pan – this ensures a low, long and constant heat of around 120C.
- Add your ribs to the bottom tray where the temperature is lower than the top part of the WSM.
- Leave the lid down for at least 4 hours and assess your ribs. You should notice that the ribs have developed a bark like crust – this is part of the smoking process.
- Baste your ribs with some of your premade BBQ sauce and wrap in tin foil and leave for another 2 hours at 120C.
- Add your premade sauce to the top shelf of the WSM and add more wood chunks to heat and smoke the sauce.
- After an hour, remove the sauce and check your ribs.
- The ribs are done when you probe them and it feels like you are going through butter!
- Take off your ribs and add your BBQ sauce and serve.