Posted in Recipes by Paddy O'Lucrain on 19/03/2017
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 birthdays is also on St Patrick's day – you can imagine the party we had here!
So, for our next chapter in our Around The World in 80 BBQs, we have Ireland – we contemplated an Irish Stew in the Weber Dutch Oven, an Irish Breakfast with the help of a griddle or Irish Hot Smoked Salmon with some homemade Soda Bread but decided to do something a little more specialist – Irish Beef Ribs with a Smoked Guinness Sauce. This is a perfect recipe for a cold day at home, where you want to eat something hearty, but don't want to have to do too much!
Irish Guinness Ribs
Irish Beef Ribs (Any nationality will do!) – 2kg
250ml of good ketchup
250ml apple cider vinegar
500ml of canned Guinness Draught
100 grams of dark brown sugar
1/2 a teaspoon of chili powder
1/2 a teaspoon of onion powder
1/2 a teaspoon of garlic powder
1/2 a teaspoon of fine sea salt
1/2 a teaspoon of fresh ground pepper
To produce this dish we've used the following:
Weber 47cm Smokey Mountain
Large Drip Trays
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.