Saucy Rossy BBQ
Pork

Beer-Brined Smoked Pork Ribs

Pork ribs brined in Coldstream Clear Lager with apples, blood orange, red onion, and garlic, then smoked low and slow for juicy, game-day ribs.

TimeLow & slow CategoryPork Watch7:17
Beer-Brined Smoked Pork Ribs — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Dissolve the salt and brown sugar in a small amount of warm water, then add the remaining cold water, Coldstream Clear Lager, apple slices, blood orange slices, red onion, and garlic; let the brine cool completely.
  2. 2Submerge the ribs fully in the brine and refrigerate for 2–3 hours maximum — just enough to boost moisture and layer in flavour without affecting the texture.
  3. 3Remove the ribs from the brine, give them a quick rinse if needed, and pat completely dry.
  4. 4Apply your BBQ rub evenly to both sides of the ribs.
  5. 5Smoke at 225–275°F until tender, letting the beer-brined flavour carry through the entire cook.
  6. 6Slice, stack, and serve hot — perfect finger food for game day.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.
Citrus
Citrus brightens rich, smoky food and brings vitamin C and antioxidants along with its acidity. A squeeze at the end cuts fattiness and lifts flavour without added salt or sugar.
Apple
Apples add natural sweetness, fibre, and vitamin C. In a brine or alongside pork they balance salt and smoke; on their own they're a low-calorie, gut-friendly fruit.
Beer
Beer adds malt flavour and helps tenderize and steam in barbecue, and most of the alcohol cooks off with heat. As a drink, it's best enjoyed in moderation.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.
Sugar
Sugar balances salt and heat and helps build bark and glaze, but it's a source of empty calories — rubs and sauces use it for flavour and browning, so a little goes a long way.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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