Recipe: Beer Brined Beef Ribs … Perfect for Father’s Day

By TINA CANNON, Special to The Paper

With Father’s Day fast approaching on June 16, do you need a perfect recipe? Why not try this one – Beer Brined Beef Ribs.

The below recipe is for two racks of beef ribs. Each rack feeds three people easily, but it’s going to be Father’s Day so cook your dad one whole rack for himself!

Remove the membrane from the back of the ribs and roll up longways and place into a  gallon size zip type bag. 

Add 4 Tablespoons of my beef rub: (Here’s the Beef, and 2 Tablespoons of my Smoked SPG, available at tinacannoncooks.com or your favorite beef seasoning). Also add 2 Tablespoons Worcestershire sauce. 

Shake the bag to spread the rub and place in the refrigerator for 2-4 hours.

Remove ribs from bags and dry with paper towels, re-season with beef rub and grill indirectly at 250 degrees for an hour or two  and the color Is nice and brown.

Double wrap in foil or butcher paper adding about 1/3 cup of mixture of beer and/or beef broth. Cook an additional hour or two at 250 degrees until they are your desired tenderness.

Tina Cannon has over 35 years in the culinary industry. She is a classically trained chef that has worked in many capacities from banquet, sous, executive chef and a grand champion in BBQ.