Shelly's Recipe

STOUT-SPIKED LOIN RIBS

Category: Ribs

6 to 8 hickory wood chunks
2 tablespoons packed brown sugar
2 teaspoons kosher salt
2 teaspoons dry mustard
2 teaspoons chili powder
1 1/2 teaspoons ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cinnamon
2 racks pork loin back ribs (about 6 pounds total)
1/4 cup oatmeal stout or other dark beer
1/4 cup cider vinegar
Dash cayenne pepper
BBQ sauce

For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.

Meanwhile, for rub, in a small bowl, combine brown sugar, salt, dry mustard, chili powder, black pepper, oregano, and cinnamon. Sprinkle mixture evenly over ribs; rub in with your fingers. Cover and let stand at room temperature for 15 minutes.

For mop sauce, in a bowl, combine stout, vinegar, and cayenne pepper; set aside.

Prepare smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additional chunks when only a wisp of smokes comes through top vent.) Place ribs on top and middle racks of smoker. Cover and smoke at 225 F to 250F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.

Remove ribs from smoker. Brush with mop sauce, then BBQ sauce. Wrap each slab in foil and return to smoker. Cover and smoke for 30 to 60 minutes more or until ribs are tender.

Unwrap ribs and return to smoker. Cover and smoke for 20 minutes or until tops of ribs appear dry. Brush with additional BBQ sauce before serving. Makes 6 servings.

BBQ Sauce
In a saucepan, cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil over medium heat until tender. Stir in 2 cups bottled barbecue sauce, 1/3 cup cider vinegar, 1/4 cup stout, 4 teaspoons sauce, 1/2 teaspoon dried oregano, crushed, and 1/2 teaspoon crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce reaches desired consistency. Makes 2 1/2 cups.