Beer-Brined Smoked Pork Ribs

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.

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