Brewhead Sweet & Smoky Baby Back Ribs

This absolutely melt-off-the-bone recipe for baby back ribs will have them screaming for more. And we're doing them 2 ways - In the smoker and in the oven!

• Prep Time: 10 minutes
• Cook Time: 6 hours (3-hour uncovered, 2-hour braising, 1-hour finish)
• Servings: 4

Ingredients:
1 rack of baby back ribs
Mustard (for brushing)
Brewhead Craft Seasonings Sweet & Smokey Beer-BQ Rub
1 cup of beer (of your choice)
1/2 cup of your favorite barbecue sauce (or try this recipe for Sweet & Smoky Honey Beer-BQ Sauce)
Wood chips or chunks (optional, for smoking)

Instructions:

1. Preheat your oven to 225°F (107°C) or preheat your smoker to 225°F (107°C) and add wood chips or chunks for smoke flavor if using the smoker.
2. Prepare the ribs by removing the membrane from the back of the rack. This can be done by loosening a corner with a knife or your fingers and then pulling it off with a paper towel for better grip.
3. Brush the ribs with mustard, covering both sides. This will help the rub adhere to the meat.
4. Generously season both sides of the ribs with Brewhead Craft Seasonings Sweet & Smokey Beer-BQ Rub. Massage the rub into the meat to ensure even coating.

Oven Method:

1. Place the seasoned ribs on a baking sheet or in a roasting pan, bone side down.
2. Place the ribs in the preheated oven, uncovered, and let them cook for 3 hours. This initial stage will allow the ribs to develop a nice crust and smoke flavor.
3. In the final few minutes, switch the oven to broil mode. Place the ribs on the top rack, bone side down, and broil for a few minutes until the sauce caramelizes and develops a slightly charred finish. Keep a close eye on the ribs to prevent burning.

Smoker Method:

1. Place the seasoned ribs on the smoker grates, bone side down.
2. Let the ribs smoke, uncovered, for 3 hours. This initial stage will allow the ribs to develop a nice crust and absorb the smoke flavor from the wood chips or chunks.
3. After 3 hours, remove the ribs from the oven or smoker and tightly wrap them in foil. Pour the beer into the foil packet, making sure it doesn't directly touch the ribs.
4. Return the foil-wrapped ribs to the oven or smoker and cook for an additional 2 hours. This stage will help tenderize the meat as it braises in the foil packet.
5. After 2 hours, carefully remove the foil from the ribs. Brush the ribs with barbecue sauce, covering both sides.
6. Return the ribs to the oven or smoker, uncovered, and cook for an additional 1 hour. This stage allows the sauce to caramelize and develop a delicious glaze.
7. In the final few minutes, you can increase the smoker temperature slightly or finish the ribs over direct heat on a grill to set the sauce and give them a slightly charred finish. Keep a close eye on the ribs to prevent burning.
8. Once the ribs are done, remove them from the oven or smoker and let them rest for a few minutes. This will allow the juices to redistribute and make them easier to handle.

Slice the ribs between the bones and serve them with additional barbecue sauce on the side. Enjoy the tender, flavorful, and succulent ribs!