Slow-Smoked Guinness Ribs with Maple-Brown Sugar Glaze

1.Prepare the Guinness Brine: In a saucepan, combine the water, 1/2 cup brown sugar, and sea salt. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and allow the brine to cool to room temperature.

2.Prepare the Ribs: Remove the silverskin membrane from the back of both racks of ribs. Place the ribs in a high-sided pan or deep container. Add the halved garlic head, thyme sprigs, and 2 cans of Guinness Draught to the pan over the ribs.

3.Brine the Ribs: Cover the pan and refrigerate for 4 to 6 hours to allow the ribs to absorb the flavors.

4.Preheat the Grill/Smoker: Preheat your grill or smoker to a low temperature of 82°C (180°F).

5.Season the Ribs: Remove the ribs from the brine and pat them completely dry with paper towels (discard the brine). Brush both sides of the ribs liberally with the yellow mustard, then coat evenly with your favorite BBQ rub.

6.First Smoke Phase: Place the seasoned ribs directly on the grill grates. Cook slowly for 3 hours, or until the internal temperature of the ribs reaches 71°C (160°F).

7.Second Smoke Phase (Wrapping): Increase the grill temperature to 107°C (225°F). Tear off four long sheets of heavy-duty aluminum foil. Place one rack of ribs on two sheets, pour 1/3 cup of Guinness Draught over the ribs, and tightly crimp the edges of the foil to create a sealed packet, ensuring no liquid escapes. Repeat for the second rack.

8.Continue Cooking: Return the foil-wrapped ribs to the grill and cook for an additional 2 hours, or until the internal temperature reaches 96°C (205°F).

9.Prepare the Maple-Guinness Glaze: While the ribs are finishing, pour one can of Guinness Draught into a separate saucepan and bring to a simmer over medium heat. Allow the beer to reduce by half. Decrease the heat to medium-low and stir in the ketchup, dark brown sugar, maple syrup, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Stir well and let it gently simmer for 10 minutes until slightly thickened. Remove from heat and season with salt and pepper to taste.

10.Glaze and Finish: Carefully remove the foil packets from the grill (discard the liquid inside). Brush the ribs liberally on all sides with the prepared Maple-Guinness Glaze. Return the glazed ribs directly to the grill (unwrapped) over 107°C (225°F) heat.

11.Caramelize the Glaze: Cook for an additional 30 to 60 minutes, brushing with more glaze every 15 minutes, until the sauce tightens, becomes sticky, and develops a deep, caramelized crust. Slice and serve immediately.