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 ~ 2 Comments

Peach Lambic Pork Chops

It is finally spring (sorta) here in Indiana. And by spring I mean 70° one day and 40° the next.

I love sitting outside with the sun on my face, a cold beer in my hand, a balmy breeze blowing the meat scented grill smoke my way. Should be a cologne that smells like grilling meat.

Unfortunately lately it has been raining like crazy and the wind has been fierce and our dinner time has been suffered back to the oven.

Which sometimes, isn’t a bad thing. Take these Peach Lambic Pork Chops for instance. We were able to pull out some of our peach preserves from last summer. So at least dinner can TASTE like summer!

I wish I had more to say but the sun just came out and even though it is only 50° out I put on a jacket, and a glove for my beer hand and try and enjoy some sunshine before it hides behind more clouds…

Crap. Too late.

Peach Lambic Pork Chops

Peach Lambic Pork Chops

  • 4 bone in thick-cut porkchops
  • salt & pepper
  • flour
  • 2 T canola oil
  • 2 T butter
  • 1 onion, finely diced
  • 2 jalapenos, finely diced
  • 3 cloves of garlic, diced
  • 1 12 oz bottle peach lambic
  • 1 cup peach preserves

Preheat oven to 400°.

Salt & pepper the pork chops and dust with flour.

In a large pan over medium/high heat mix butter and oil till butter is melted. Brown the pork chops on both sides. Remove and set aside.

Add in the onions & jalapenos and saute till translucent and golden. Add the garlic and cook an additional 5 minutes. Deglaze the pan with the peach lambic and cook till reduced by ⅓.

Add in 1 cup of peach preserves. Mix well.

Add pork chops back into pan and place in oven. Bake till done, about 20 minutes or until internal temperature of the chops has reached 160 degrees

Plate the chops and bring the sauce to a boil stove top. Boil for 5 minutes till thickened, and pour over chops.


p.s. Not pictured, but I just LOVE this with brown rice. The sauce with that nutty goodness is serious manna.

Cooked up by Jeff & Heather ~ Got a comment?

Bock Beer Brined Corned Beef

Happy March! Happy almost spring! Happy close enough to St. Patrick’s Day to say Sláinte but also caution against green beer. JUST DON’T DO IT MAN! Drink a Guinness or Smithwick’s instead. And while we are at it happy “oops this might be too late for you to make and have on Sunday but come on why do we have corned beef only once a year” day. This stuff is awesome and we save it for one day? FOOLS I say! Plus this recipe is just too good to only have once a year. Once a month is more like it. Start it now and it will be ready for the first day of spring which is the best holiday ever if you ask me.

This is simple, but word of warning. Patience is a must. Just like the bacon, you need to forget this Bock Beer Brined Corned Beef is in the fridge turning into a slab of McAwesomeness and just go about your days till enough time has passed. (7-10 days*.)

Bock Brined Corned Beef

Go get yourself an 8-10 pound Beef Brisket. (Just feed your friends or eat it ALL WEEK LONG OMG!)

2 quarts of water
2 bock beers
1 cup salt
1 Tablespoon pink salt**
1/3 cup brown sugar
1 head garlic, smashed
4 cups of ice.

Pickling spice:
1 Tablespoon peppercorns
1 Tablespoon all spice berries
1/2 Tablespoon juniper berries
1/2 Tablespoon mustard seed
1/2 Tablespoon whole cloves
1 teaspoon ground ginger
4 bay leaves
1 Tablespoon red pepper flakes (Reduce by half if you would like it less spicy, but really, why???)

*Not a necessity, but imparts flavor and helps create that pink hue corned beef has. With out it the corned beef will be greyish in color and have a different texture. So really, yeah it IS kinda a necessity.)

In a heavy bottomed pot, bring the water to a boil.

Add the salts and sugar and stir till dissolved. Remove from heat.

Add the beer and stir well.

Let cool completely.

Mix all of the pickling spices together.

In a large 2 gallon bag add the brisket, the smashed garlic, 3 tablespoons of the pickling spice mix (reserve the rest for cooking), and cover with the brine.

Add 4 cups of ice and seal the bag, pressing out as much air as possible. Place in a large flat container and make sure the brisket is completely covered with the brine.

Over the next week flip the brisket daily and always make sure the brisket is covered completely by the brine. **So unfortunately you really need to think about the brisket every single damn day for proper corning. But after you flip it and make sure it is still fully submerged, forget about it again.

On day of cooking, remove the brisket from the bag and rinse off all of the spices and brine.

Place in a heavy bottomed pot and cover with water by at least an inch. Add the remaining pickling spices to the pot. Bring to a boil, then reduce to a low simmer and cook for 3-5 hours (check hourly) till the corned beef is fork tender.


We made this for a party we had and before I had the chance to even snap the photo IT WAS GONE! We had to make it again. Which is how we learned that it isn’t just a St. Patrick’s Day thing, but a thing of tasty whenever the mood hits. Well 7-10 days after the mood hits.

Milk Stout Cupcakes

By the way if you are looking for a super McYummy dessert to serve for St. Patrick’s day check out our Milk Stout Cupcakes. Serious skivvy droppers. Yes I just said that…

Cooked up by Jeff & Heather ~ Got a comment?