St. Patrick's Day Ribs: The Irish BBQ You Didn't Know About

Guinness beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout retains similar flavors without alcohol.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and cost-effective.

Pat the St Louis style spare ribs dry and clean them up, trimming any excess meat as needed.

Season the ribs with Uncle Steve's magic ribs seasoning on all sides.

Preheat the smoker to 250°F.

Place the ribs on the smoker, fat side towards the firebox.

Spritz the ribs with a mixture of apple cider vinegar, Wer sauce, and water after the first hour, then every 45 minutes.

After 3 hours, wrap the ribs in butcher paper with tiger sauce, honey, and pats of butter, placing them meat side down.

Prepare the glaze by mixing 1/4 cup Irish whiskey, 1/4 cup apple cider vinegar, 1/4 cup corn syrup, green food coloring, Dijon mustard, garlic powder, and green pepper jelly in a pot and heat it up until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens