Spring is in the air, so we’re filling it with smoke—the good kind, from ribs, smothered in beer, butter, garlic and ginger. It’s the kind of smoke that will make the neighbors pop their head over the fence and the kind you won’t want to wash off of you in the shower because it smells that good.
For the beer, we chose a doppelbock. Because doppelbocks are dark in color and filled with malty sweetness they make a perfect addition to a barbecue glaze. One of the best out there is the Salvator made by Paulaner. It’s no surprise they make one of the best—it was the Paulaner monks who invented the style nearly 400 years ago. With notes of pecans, caramel and even chocolate, the Salvator mixes nicely with the butter and honey in the glaze to give the ribs a sweet sticky exterior.
We make our ribs in the smoker, but if you don’t have one, you could also prepare these in the oven (if you go that route, just be sure to put them on a baking sheet first so you don’t turn your entire kitchen into a smoker).
Baby Back Doppelbock Ribs
2 slabs baby back ribs
3 tablespoons dijon mustard
1 tablespoon kosher salt
½ tablespoon freshly-ground black pepper
1 tablespoon barbecue rub
½ cup (1 stick) butter
2 tablespoons minced garlic
2 tablespoons grated ginger
½ cup doppelbock beer
½ cup honey
The night before you plan to cook, rub the ribs with dijon mustard, salt, pepper and your favorite barbecue rub. Cover and refrigerate overnight.
Warm your smoker (or oven) to 350ºF. Place the ribs on the smoker.
Once the ribs are on, make the glaze. Add the butter to a saucepan over medium heat. Once the butter is melted add the garlic and ginger and cook for about 60 seconds, until it becomes aromatic. Add the doppelbock and the honey and stir. Remove from the heat.
After the ribs have cooked for 20 minutes, glaze them. Cook them another 20 minutes and then glaze them again. Cook for another 20 minutes, and then (you guessed it) glaze them. Let them cook for a final 20 minutes (so they have cooked for one hour and 20 minutes total) and then remove from the smoker. Allow them to cool for 10 minutes and then serve. With more beer, of course.