Pellet Smoker Cooking: Beer Brined Spare Ribs

Yea I know most of you will probably groan at this! Normally ribs are not brined. When I saw this recipe on Food.com I saved it and knew I would have to try it. It was by Sue Lau who shares some of her recipes there. Her recipe was for baby back ribs on a charcoal grill but I decided on spare ribs for mine on my Traeger. It also included a Honey BBQ Sauce. The beer brine is what intrigued me!

The kids were off early Thursday for a day in Cincinnati, picnic and fun at Coney Island; then to a Red’s baseball game that evening. My wife & I would have BBQ ribs, baked potatoes and finish my corn salad off for supper. I got the ribs in the brine late Tuesday night. I sure hated to pour the 3 bottles of Yuengling in there!

When I got the ribs from the cryopak I saw even though they said All Natural the fine print said a 7% brine. I should have just bought them from my butcher.

My wife requested some more Cajun crackers so I smoked a batch early. Then I figured I would mow the grass, get it done early and then relax while doing the ribs. My rider would not start; dead battery from setting for over a month and is getting old. I put it on slow charge and figured it would need at least 3 hours. I don’t want to buy a new battery this late in the year. I did the back yard with my walk behind then finished with the rider. I still managed to get supper done on time since I was using a pellet smoker.

The ribs were in the brine for just over 12 hours. I got them on the smoker at 175 deg for an hour and 15 minutes then went to 225 deg. My Traeger was having problems holding 225, more like 250 but I let them go at that. Total cook time was 4 ½ hours. I mopped the sauce on for the last half hour.

I had baked potatoes in my oven at 350 deg. for 2 hours with potato rods inserted. Our favorite way for baked potatoes, after you eat the goodies out you have crispy potato skins left. I also served with some good bread.

My wife liked the sauced ribs; I liked them but not that well. She likes sauce but I am more of a dry rib person. The ribs were pull clean from the bones tender. I am glad I tried them, I may try them again sometime but will use baby backs.

Ribs and Brine ingredients