Prep time 10 min cook time 6 1/2 to 10 1/2 hours
4 lbs bone in ribs. I prefer to use venison. But pork or beef is good. Most agree that pork is better.
8 to 12, 12 oz dark beers. I prefer to use Imperial Stout with my ribs. But Guinness works well too. If you are not a fan of stouts or dark beers, try a normal American beer. No light beer. The flavor will not sink into the meat.
2 teaspoons salt, divided
1 medium onion, diced
1 cup firmly packed brown sugar
1 cup apple butter
1 cup ketchup
1 tablespoon steak sauce
1 teaspoon fresh coarse ground black pepper
1 teaspoon garlic, minced
1/2 teaspoon Worcestershire sauce
Lots of BBQ sauce. I make my own, but will not reveal the recipe.
After you slow cook them you will need to grill or smoke them. Once again I prefer wood. But charcoal works too. If you are cooking with wood use either Olive or Mesquite. If you are smoking them you will need both wood and charcoal. Normal charcoal works fine. If all you are using is charcoal get the type with Mesquite chips in it.
Sprinkle half the salt over ribs. Stir together remaining salt and all other ingredients (except for your BBQ sauce). Pour half of sauce mixture into 5 quart crockpot. Top with ribs and pour remaining sauce over the top. Cover and cook on high for 3 hours, low for 3 to 5 hours.
A half hour to an hour before you are done slow cooking them prep your grill or smoker (prep time is obviously longer for wood). I built my own grill and smoker, so your mileage may vary. I put the wood in my grill and open the smoke door, and set a few charcoal chips in the smoker itself. Get the smoker hot enough to keep the meat hot but not hot enough to burn. Smother ribs in BBQ sauce and place on top rack in smoker. Let it smoke for an hour to an hour and fifteen while occasionally smothering in sauce.
If you are simply grilling them just build your coals or wood lower. Close the lid and cook, but for a shorter time so you don't burn the sauce. The shorter time will give the ribs less smokey flavor and the BBQ sauce wont have as long to soak into the meat. But its still very good.
