Maple Guinness BBQ Pork Ribs Recipe
It’s that time of year again! My friends and I are gathering for the Super Bowl, and that means the grills will be lit and the beer will be cold. I have so many go-to recipes for our Super Bowl Party, but this year I wanted to add something new to the repertoire. I combined the flavor of Guinness Draught with Maple Syrup on pork ribs to make Maple Guinness BBQ Pork Ribs! Post Sponsored by Guinness US Why Maple Guinness BBQ Pork Ribs Work So Well These ribs are the bomb. Not only do they have amazingly sweet and nutty flavor from the Guinness & Maple Syrup, but they also come with a killer BBQ Sauce recipe that uses the same flavor profile. Guinness Draught is such a distinctive flavor with its malty sweetness, notes of dark chocolate and overall slight bitterness. It’s both sweet and bitter at the same time that it makes your palate question if it is beer or if it’s liquid gold. I decided to combine that with natures gold: maple syrup. They two create a powderful sweetness that, when added to fatty pork ribs, you end up with a salty, sweet and smoky flavor to keep your guests happy & full. How to Cook Ribs Right Now that you understand the flavor I was going for with these Maple Guinness BBQ Pork Ribs, let’s talk about how to cook ribs with fire. The method I used is the 3-2-1 method. In short, we will smoke for 3 hours at 225F with just a dry rub. This will help the ribs to absorb the seasoning and smoke flavor right off the line. Next, we will pull the ribs off and cover them in butter, brown sugar, maple syrup and Guinness Draught. Wrap that up in tin foil and place them back on the smoker for another 2 hours. This will add moisture to the ribs and start creating a nice crust on the outside. In between this part and the last 1 hour, we will make the Maple Guinness BBQ Sauce, this sauce will have the flavor of Guinness Draught plus a ton more to create a nice thick and rich sauce for our ribs. It also is an awesome dipping sauce for any of your other gameday cooks… Finally, we will lather them in our Maple Guinness BBQ Sauce to help make a crunchy crust on top. Place the lathered ribs back on the smoker for 1 more hour and then we are done! Once the ribs have cooked for a total of 6 hours (3 hours + 2 hours + 1 hour), we will let them rest for an hour in a cooler and slice them up! Pour Yourself a Pint of Guinness Draught These ribs are super awesome for the Superbowl, gameday tailgate or just a family dinner. Whatever you do, make sure to save some Guinness Draught for yourself to sip on with dinner. Slainte! This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support! Pork Ribs & Dry Rub Ingredients: ▢ 2 Pork Baby Back Ribs trimmed and peeled▢ 2 tbsp of Brown Sugar▢ 1 tbsp of Garlic Powder▢ 1 tbsp of Black Pepper▢ 1 tbsp of Sea Salt▢ 2 tsp of Onion Powder▢ Oil ▢ 2 Pork Baby Back Ribs trimmed and peeled ▢ 2 tbsp of Brown Sugar ▢ 1 tbsp of Garlic Powder ▢ 1 tbsp of Black Pepper ▢ 1 tbsp of Sea Salt ▢ 2 tsp of Onion Powder ▢ Oil Additional Pork Rib Ingredients: ▢ 12 tbsp of Butter▢ 4 tbsp of Brown Sugar▢ 4 tbsp of Maple Syrup▢ 2 tbsp of Guinness Draught ▢ 12 tbsp of Butter ▢ 4 tbsp of Brown Sugar ▢ 4 tbsp of Maple Syrup ▢ 2 tbsp of Guinness Draught Maple Guinness BBQ Sauce Ingredients: ▢ ½ cup of Guinness Draught▢ ¼ cup of Ketchup▢ 1/4 cup of Apple Cider Vinegar▢ 2 tbsp of Maple Syrup▢ 1 tbsp of Black Pepper▢ 1 tbsp of Sea Salt▢ 2 tsp of Hot Sauce ▢ ½ cup of Guinness Draught ▢ ¼ cup of Ketchup ▢ 1/4 cup of Apple Cider Vinegar ▢ 2 tbsp of Maple Syrup ▢ 1 tbsp of Black Pepper ▢ 1 tbsp of Sea Salt ▢ 2 tsp of Hot Sauce Preheat your smoker (or indirect grill) to 225F.Prep ribs by peeling off back layer of silver skin and removing any excess meat. Lather with oil and season using brown sugar, garlic powder, black pepper, sea salt and onion powder. Once smoker is at an even 225F, place ribs on and let cook for 3 hours.Once ribs have cooked 3 hours, lay down on a tin foil sheet 3 tbsp of butter spaced out evenly, 1 tbsp of brown sugar sprinkled out evenly and 1 tbsp of maple syrup. Place ribs on top of butter & sugar then repeat by topping those ribs with more butter, sugar and maple syrup. Repeat this too all ribs. Once ribs have been coated with butter, sugar and syrup on both sides, pout 1 tbsp of Guinness Draught on top and wrap up tin foil to prevent leakage. Place ribs back on smoker for another 2 hours at 225F.About 1 hour before rib are ready, preheat a cast iron skillet over fire for Maple Guinness BBQ Sauce. Add Guinness Draught to skillet and let reduce by half. Add remainder of BBQ sauce ingredients and let cook over fire until thickened. Set aside once done.Once ribs have cooked for 2 additional hours, pull out of tin foil and discard tin foil. Carefully place ribs back on smoker and lather in your Maple Guinness BBQ Sauce. Let cook for 1 more hour on smoker.Pull rubs off smoker and let rest in cooler for 1 hour. Once rested, flip to bone side up and slice ribs. Pour yourself a pint of Guinness Draught and enjoy! Preheat your smoker (or indirect grill) to 225F. Preheat your smoker (or indirect grill) to 225F. Prep ribs by peeling off back layer of silver skin and removing any excess meat. Lather with oil and season using brown sugar, garlic powder, black pepper, sea salt and onion powder. Once smoker is at an even 225F, place ribs on and let cook for 3 hours. Prep ribs by peeling off back layer of silver skin and removing any excess meat. Lather with oil and season using brown sugar, garlic powder, black pepper, sea salt and onion powder. Once smoker is at an even 225F, place ribs on and let cook for 3 hours. Once ribs have cooked 3 hours, lay down on a tin foil sheet 3 tbsp of butter spaced out evenly, 1 tbsp of brown sugar sprinkled out evenly and 1 tbsp of maple syrup. Place ribs on top of butter & sugar then repeat by topping those ribs with more butter, sugar and maple syrup. Repeat this too all ribs. Once ribs have been coated with butter, sugar and syrup on both sides, pout 1 tbsp of Guinness Draught on top and wrap up tin foil to prevent leakage. Place ribs back on smoker for another 2 hours at 225F. Once ribs have cooked 3 hours, lay down on a tin foil sheet 3 tbsp of butter spaced out evenly, 1 tbsp of brown sugar sprinkled out evenly and 1 tbsp of maple syrup. Place ribs on top of butter & sugar then repeat by topping those ribs with more butter, sugar and maple syrup. Repeat this too all ribs. Once ribs have been coated with butter, sugar and syrup on both sides, pout 1 tbsp of Guinness Draught on top and wrap up tin foil to prevent leakage. Place ribs back on smoker for another 2 hours at 225F. About 1 hour before rib are ready, preheat a cast iron skillet over fire for Maple Guinness BBQ Sauce. Add Guinness Draught to skillet and let reduce by half. Add remainder of BBQ sauce ingredients and let cook over fire until thickened. Set aside once done. About 1 hour before rib are ready, preheat a cast iron skillet over fire for Maple Guinness BBQ Sauce. Add Guinness Draught to skillet and let reduce by half. Add remainder of BBQ sauce ingredients and let cook over fire until thickened. Set aside once done. Once ribs have cooked for 2 additional hours, pull out of tin foil and discard tin foil. Carefully place ribs back on smoker and lather in your Maple Guinness BBQ Sauce. Let cook for 1 more hour on smoker. Once ribs have cooked for 2 additional hours, pull out of tin foil and discard tin foil. Carefully place ribs back on smoker and lather in your Maple Guinness BBQ Sauce. Let cook for 1 more hour on smoker. Pull rubs off smoker and let rest in cooler for 1 hour. Once rested, flip to bone side up and slice ribs. Pour yourself a pint of Guinness Draught and enjoy! Pull rubs off smoker and let rest in cooler for 1 hour. Once rested, flip to bone side up and slice ribs. Pour yourself a pint of Guinness Draught and enjoy! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!