This delicious recipe for 2-2-1 ribs comes to us courtesy of our fan Rob Shomaker of Knox Beer Snobs, who used our Reviver Red IPA in this tasty dish. 2-2-1 stands for two hours, two hours and one hour. For the first two hours, the ribs will be directly on the smoker, for the second two hours they will be sealed up in a dish or pan, and the last hour they’ll be directly on the smoker again.
Ribs! One slab is what’s accounted for below. Tweak based on qty.
Dry Rub of your choice
BBQ Sauce of your choice (ex. Sweet Baby Ray’s)
1 six-pack of Starr Hill Reviver Red IPA
1 bottle of Little Red RooStarr Coffee Cream Stout for each person you’ll be feeding, over 21 of course
Preparation (The Night Before)
Crack open a Reviver Red, pour into a glass, sip and set aside.
Open up your ribs and cut into half racks.
Lay two pieces of saran wrap in a cross - about ¾ of arm’s length.
Rub the ribs with the dijon mustard and then spread dry rub all over ribs.
Wrap the ribs up in saran wrap.
Repeat for each half rack.
Enjoy the rest of the Reviver Red IPA.
Optional: start smoking your wood blocks/chips in water. Apple wood works for this recipe. If you don’t do this the night before, do it about 2 hours before you start smoking.
Preparation (Day Of)
Get your smoker going at about 250-275°. Add your wood blocks/chips and let them catch.
Remove the saran wrap from your ribs while you wait on the smoker.
Once the temperature on the smoker is where you want it, add the ribs. Maintain this temperature for 2 hours.
Crack another Reviver Red IPA… maybe two.
At 2 hours:
Remove the ribs and place in either a casserole dish or an aluminum pan.
Crack another Reviver Red IPA and pour into the dish or pan around the ribs. For two half slabs, use a full 12oz. bottle.
Use aluminum foil to seal up the dish or pan. This step is important, as it keeps the meat from drying out. It helps to have liquid in there with the meat, might as well be something good!
Throw it back on the smoker for 2 hours at 250-275°.
You’re doing great, have another Reviver Red IPA, you deserve it.
At 4 hours (2 hours from when you sealed them up in the dish or pan):
Remove the dish or pan from the smoker, take the ribs out and place them directly on the smoker.
Brush on the BBQ sauce and be sure to really lather up the meat.
Leave the ribs on there for 1 hour at 250-275°.
This is a good time to cook any other veggies you might want with the ribs.
Crack another Reviver Red IPA.
At 5 hours (1 hour from last step)
With a meat thermometer, measure the ribs’ internal temperature. It should read about 180° or more.
If you’re on the mark, remove the ribs from the smoker and let rest at least 20-30 minutes. Then cut up and enjoy!
If you did this right you should be out of Reviver Red IPA. So crack a Little Red RooStarr Coffee Cream Stout and enjoy your creation.