Chocolate Porter Ribs

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Cocolate Porter BBQ sauce, and I know that Dad will smile.

How to Smoke the Ribs Using the 2-2-1 Method

Once the smoker reaches230°F, adjust the vent at the bottom and the top to hold this temperature. Place the uncovered ribs into the smoker. This is where the 2-2-1 method of making the ribs tender really starts. The ribs will only stay in this arrangement for 2 hours. Once 2 hours are up, the ribs should be wrapped in heavy duty foil, this effectively steams and super tenderizes the ribs This is the 2nd step lasts 2 hours just like the first step. After second 2 hours are up, remove them from the foil and place them once again directly on the grates for 1 last hour.
 
The 2-2-1 Method Summarized
The first 2 hours is where the smoke flavor penetrates into the meat, the middle 2 hours tenderizes the ribs. In the last 1 hour, the crust develops on the outside of the rib rack.

Chocolate Porter Ribs

Ingredients

  • 2 racks of pork ribs
    For Rub
  • 2 TBSP Eric's Wicked Seasoning
  • 2 tsp onion powder
  • ¼ cup brown sugar
  • 2 TBSP Shake Chocolate Porter
    For Chocolate Porter BBQ sauce
  • 1 cup Stubb's Spicy BBQ sauce
  • ¼ cup Shake Chocolate Porter

Instructions

  1. Preheat Big Green Egg or other smoker to 230°F
    For Chocolate Porter BBQ sauce
  1. Blend together the Chocolate Porter and BBQ sauce
    For the Chocolate Porter Ribs
  1. Mix the rub ingredients together well in a small bowl
  2. Remove the membrane from the bone side of the ribs
  3. Pour the rub over the ribs and work the rub fully and evenly into the ribs
    The 2-2-1 Method
  1. Place the ribs, naked, into the smoker for 2 hours
  2. After 2 hours, wrap the ribs in heavy duty foil
  3. Put them back into the smoker for 2 more hours
  4. Remove the ribs from the foil and let them smoke for 1 last hours
  5. Remove the racks from the smoker and slice them along the rib bones

Start with great pork, thanks to Missoula Fresh Market for providing this rack
Start with great pork, thanks to Missoula Fresh Market for providing this rack
Ribs all rubbed and into the Big Green Egg
Ribs all rubbed and into the Big Green Egg
After the first 2 hours of smoking
After the first 2 hours of smoking
Ribs ready for the last hour of smoking
Ribs ready for the last hour of smoking
Ribs all done and dinner is served
Ribs all done and dinner is served
What a platter of pork with St. Louis and baby back ribs
What a platter of pork with St. Louis and baby back ribs
Served with Chocolate Porter BBQ sauce and Smoked Potato Salad with bacon
Served with Chocolate Porter BBQ sauce and Smoked Potato Salad with bacon

 

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