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 Chocolate Porter BBQ sauce, and I know that Dad will smile.

Full recipe with images and video at http://ift.tt/21p3x8U

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.

Hardware

• 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

Directions

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

bon appetit