Ribs and Belgian Beers

I made some spare ribs a few weekends ago.

I have not really published many BBQ posts on this blog this year, and I took photos when I made the ribs. 

So I thought I might as well go ahead and share. 

My spare rib process has changed some over the years, but for the most part it remains basically the same.

I set up charcoal in sort of an ugly snake with chunks of (usually) hickory wood.

For a 6pm dinner, I'll aim to get the ribs on the kettle around 5pm.

I cook the ribs between 250 and 275 for between 2 and 3 hours ... usually closer to 3.

After that, I wrap the ribs with some butter and honey and kombucha for another 1.5 to 2 hours. 

Then, I unwrap the ribs, put them back on the kettle, and apply sauce for 30 to 45 minutes.

Then, I let it rest for a bit and serve to the family.

Of course, while I'm cooking, I generally will consume a few homebrews.

On this particular day, I sampled some of the Kemosabe Quad, my 26D. Belgian Dark Strong Ale . Technically I was (and still am) aging the beer before I really call it "ready to drink", but I did rack into a gallon co2 growler that I have. I have been sampling out of that growler.

It tasted good, but I think the "aging" step will help meld some of the flavors.

It ended up at 8.5% ABV, which is on the very low end of the 26D. Belgian Dark Strong Ale style guidelines, but it is one of the biggest beers I have ever brewed.

It wasn't necessarily "boozy", but there was more of a sharp alcohol flavor than most of my beers. I think letting it sit some more will help smooth that out some.

Since this day, I have had some more and it is starting to taste a bit smoother. It is still a bigger beer than I generally will drink, but it makes a good sipper.

I think it will officially go on tap once the Mardi Blonde keg kicks.

I also had a few Mardi Blondes while smoking the ribs.

Of course, Mardi Blonde is my 25A. Belgian Blond Ale Roll-a-Style recipe. I've been drinking this beer since the day before Mardi Gras. 

It has been a fantastic beer. It ended up at 7.4% abv, which is also sort of on the high side of what I generally brew.

It has been dangerously smooth. It is so easy drinking that I forget the high(er) abv and have treated it more like a session beer than I should.

It has some of the "Belgian Funk", but not really a whole lot. I get nice notes of pear from the yeast. 

It has been a wonderful beer to enjoy while grilling / smoking / barbequing.

It was fun to compare the two Belgian Beers, even if Kemosabe Quad wasn't officially "ready".

The ribs turned out just about perfect. The wife and the kids enjoyed them, as did I. What a beautiful day it was to BBQ and drink beer.

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