If you’re looking for a show-stopping dish to cook on your Mini Drum BBQ, these Guinness-infused beef ribs are the perfect choice. With a rich, malty brine, slow sous-vide cooking for tenderness, and a final smoking session to lock in incredible flavor, this recipe will take your barbecue game to the next level.
Ingredients:
For the Brine/Marinade:
- 1.5–2kg rack of beef ribs
- 1 bottle (330ml) Guinness (or any other dark stout)
- 60ml soy sauce
- 60ml Worcestershire sauce
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 2 sprigs fresh thyme
- 3 bay leaves
- 3 cloves garlic, minced
For Smoking & Basting:
- 2 cups of the reserved brine/marinade
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp honey (optional for caramelization)
- Oak or hickory wood chunks for smoking
Step 1: Brine the Ribs (48 Hours)
Mix all brine ingredients together in a large container or zip-lock bag. Submerge the ribs fully and let them marinate in the refrigerator for 48 hours, flipping them halfway through.
Step 2: Sous Vide Cooking (18 Hours)
Remove the ribs from the brine and reserve the marinade. Pat the ribs dry and vacuum-seal them in a bag. Set your sous-vide cooker to 68°C (155°F) and cook for 18 hours. This long, slow process ensures tenderness while locking in all the bold flavors.
Step 3: Prepare the Smoker
Fire up your Mini Drum BBQ and set it up for low and slow smoking at 120°C (250°F). Use lump charcoal for a steady burn and add oak or hickory wood chunks for a bold, smoky flavor.
Step 4: Smoke the Ribs (4 Hours)
Take the ribs out of the sous-vide bag and reserve the juices. Mix the reserved juices with apple cider vinegar, Worcestershire sauce, and honey for a flavorful basting liquid. Place the ribs on the grill and smoke for 4 hours, basting every 45 minutes to keep them moist.
Step 5: Final Crust Formation
During the last 30 minutes of smoking, let the ribs develop a dark, caramelized bark. If you like a sticky glaze, brush on extra honey and let it set over the heat.
Step 6: Rest & Serve
Once done, let the ribs rest for 15-20 minutes before slicing. Serve with pickles, coleslaw, and your favorite BBQ sauce!
This recipe delivers fall-off-the-bone tenderness with a deep, smoky richness. The Guinness and soy marinade adds a complex umami depth, making these ribs an absolute showstopper. Fire up your Mini Drum BBQ and give them a try!