Smoked Porter Beef Ribs

Hello out there?


Anyone there?

Well I guess the silence is expected since we decided to take a long sabbatical.  I wish I could say it was for something cool like climbing Mt. Everest, or being granted a year at Club Fed for being drunks, or living among the pygmy people, or whatever weird thing we come up with at 2 a.m. after one to many Bell’s 2 Hearted.

The truth simply sucks….laziness.

One thing we did at least manage to complete was the 4th annual Cooking with Beer calendar so go us!  This is a cool project we do for World Class Beer, a major beer distributor in Indianapolis and is something we are always excited to complete.

2014 WCB Calendar

Okay. Cards on the table. We are happy when it is done but no lie, there are a couple of moments during the creation phase in which walls have been known to magically bleed pasta sauce and pans magically fly off the stove and across the room (yes I know it sounds like I am throwing the pans but come on do you think I am ever going to admit that to Heather? So I stick with the simple excuse that our kitchen is haunted).

One thing we still have a small obsession with is our grills and smokers.  Even in zero degree Indiana weather we still manage to use them constantly.

Smoked Porter Beef Ribs

Smoked Porter Short Ribs

For this recipe you will need:

  • 2# of flanked style beef ribs (these are the Asian style beef ribs that are cut against the bone and 1/4 inch thickness)
  • 1 shallot or 1/2 small onion diced  finely
  • 3-4 cloves of garlic diced finely
  • 1 cup of beer (we used Stone’s Smoked Porter but any dark beer like a stout or non-smoked porter will work)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • Juice of 1/2 lemon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard powder
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 1 tablespoon honey

Now it gets very hard.

  • Take everything but the beef ribs and stir like mad to combine (we cheated and used a food processor).
  • Put everything in a large Ziploc bag with the beef ribs and marinate for 6 or so hours (we just started it in the morning before going to work).
  • Drain the beef ribs and discard the marinade
  • Fire up your grill to hot.  If you lack a grill a cast iron skillet works very good.
  • Cook the beef ribs for 4-5 minutes a side (common sense says if it starts to burn lower the heat).  You definitely want them to be a little pink on the inside.

Serve and enjoy.



Cooked up by Jeff


  1. 2
    Kevin Rudolphi
    January 27

    Great to have you back!

  2. 1
    January 24

    Welcome Back. I actually took almost all of 2013 off from the blog, so I know what it’s like to get back into the swing of things.

    Nice looking recipe. I’m a griller and smoker year round too, so I’m looking forward to trying this. I will say that I don’t do it in zero degree weather though! Shorts and flip flops in December, sure, thanks Florida!

    I have a nice Traeger smoker, but it looks like this has the smokey flavoring with a little less time to get it there. I’ll have to try it. Oh, and of course drink wine with it!


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