Guinness ribs

INGREDIENTS FOR 4 PEOPLE:

• 2 pork ribs
• 2 cans of Guinness beer
• Worchestershire sauce to taste
• Guinness bbq sauce to taste
• 3 tablespoons sweet paprika
• 1 teaspoon cumin 
• 1 tablespoon oregano
• 1 teaspoon fine
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons onion flakes
• 1 tablespoon brown sugar
• Apple vinegar to taste
• Wine vinegar to taste

STRUM COOKING ENTITIES

• OUTDOORCHEF gas or charcoal barbecue  
• OUTDOORCHEF cast iron cake-aromatizer

PROCEDURE:

First prepare the carré of ribs for the marinade:

• Prepare the mix of spices: grind the brown sugar and pepper with a mortar, combine all the dry spices creating a single mixture.
• Prepare the carré ribs: take the ribs and remove the skin that covers it completely from the back. Once this is done, remove any excess fat on both sides.
• Arrange the sticks in a tray and rub on both sides with Worchestershire sauce, at this point cover the sticks on both sides with the mix of spices previously prepared by massaging the meat.
• Now wrap the carré of ribs with transparent film and place them in the refrigerator for at least 6/8 hours.

Now proceed to prepare the barbecue for INDIRECT cooking:

• Prepare the barbecue for indirect cooking. Pour the 2 cans of Guinness beer into a saucepan to flavor it and place it on the OUTDOORCHEF® next to the carré. Bring the barbecue temperature to 130 degrees and cook for 2 hours.
• After the first two hours, proceed to wrap the carré of ribs inside a suitable sheet of aluminum foil, taking care to sprinkle them with a mix of apple cider vinegar and white wine vinegar. Make sure you have sealed the wrapper perfectly before returning to cooking, always indirectly, for another 2 hours.
• When the 4 hours are reached, proceed to remove the foil wrapper, paying attention to the liquid inside which will be spilled. extremely hot. Generously brush the carré of ribs with Guinness barbecue sauce and proceed with direct cooking for a variable time between 15 and 30 minutes. (The time depends on how much you want the outer surface of the carré to caramelize.)