The May 24th long weekend has come and gone. Nothing is better on the long weekend than good food! I used the Apollo™ 3 in 1 Charcoal Grill and Water Smoker to make the best ribs ever for this long weekend. It took some time but was well worth the wait when you finally sit down after a long hot day and the meat just falls off the ribs.
Remove the silver skin from the back of your ribs. Using a sharp knife, cut a diamond pattern into the backs of the ribs on the bone side. Then in a small bowl, mix together the sugar, rib rub and bone dust. Massage the rub into both sides of both racks of ribs. Allow them to come to room temperature. Soak your wood chips for at least 30 minutes.
Light your charcoal and wait for the briquettes to turn to an ash grey colour before pouring them into the charcoal basket. Fill the water basin of the smoker about half way full with warm water. Place the grilling rack just above water basin then put on the lid. Allow the grill to come to a constant temperature of about 200°F before placing the ribs on the rack to smoke. You will need to adjust the air vents at the top and bottom of the grill. The top vent should be barely open and the bottom should be open about half way, though this is very general and you will need to play with the vents yourself to get the correct air flow.
When you have put your ribs on the grill, add the wood chips to the charcoal.
Smoke the ribs for 3 to 4 hours, adding charcoal and wood chips as needed to keep a constant temperature.
While your ribs are smoking, make the Guinness BBQ Sauce.
Sauteé the diced onion until it is beginning to caramelize. Deglaze the pot with your one cup of Guinness and allow it to come to a boil. Boil until the beer has been reduced by about half, adding the remaining ingredients, and simmering until the sauce has thickened. About 5 to 10 minutes. Set aside until you are ready to use it. If you find the sauce a bit too tomato-y for your liking, add a little more Guinness, or a few tablespoons of your favourite BBQ sauce that is hanging around in the fridge.
When your ribs are a lovely orange-pink colour, pull them off the smoker, wrap them in tin foil and return them to the smoker for another two hours. When the flesh has pulled away from the ends of the bones, your ribs are ready.
Make another batch of charcoal and open the vents in the lid and on the bottom of the grill. Remove the water basin and smoker chamber replacing the grate to just above the coals. Allow the grill to warm to medium high, about 400°F.
Slather the ribs generously with the Guinness BBQ sauce and sear the ribs, flesh side down, until the sauce caramelizes and the meat is a little charred. Remember that there is a high sugar content in the sauce, so you will want to watch that the sauce does not caramelize into a hard shell.
Serve immediately with a light green salad or cole slaw.