Beer Barbecue Baby Back Ribs

Juicy, ridiculously tender ribs, with few ingredients and minimal effort for the win.
Course Main Course
Cuisine barbecue, beer, grilling, ribs, tailgating
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 4
Author Erica


  • 1 rack Smithfield Extra Tender Pork Back Ribs, silverskin on the underside removed if desired
  • 1 cup + 1/4 cup Bud Light beer divided
  • 1 Tbs cider vinegar
  • 2 tsp hot sauce such as Tabasco
  • 3 Tbs Grill Pork Rub or purchased barbecue rub seasoning of choice
  • 1 cup barbecue sauce of choice


  1. To make the marinade, combine 1 cup beer with the cider vinegar, hot sauce, and grill rub seasoning. Transfer to a 1-gallon resealable bag. Add the ribs (cut rib rack into 3-4 rib-each portions to fit). Marinate overnight in the refrigerator.
  2. Heat grill to 250-300°F. Line a rimmed baking sheet with foil, and set a wire rack in it. Transfer the ribs from the bag onto the rack, pouring all the marinade over the ribs onto the bake sheet. Cover with aluminum foil and roast on the grill by indirect heat for 2 hours (see Note).
  3. While ribs are cooking, combine the remaining 1/4 cup beer with the barbecue sauce. Set aside.
  4. Remove the foil from the ribs and brush on the beer barbecue sauce. Increase heat to med-high (400-450°F), transfer the ribs to the grill directly. Turn and brush with more sauce often, ~every minute or so, until ribs are charred, glazed, sticky awesome. Remove from the heat and let rest 5 minutes. Cut into individual ribs and serve. Yields: 4 servings.

Recipe Notes

On my Weber grill, ~250F was maintained with one burner on low and the other two off. Then I kept the ribs over the off burner.