The arc of the making and consumption of ribs lasts at least 48 hours in our house. Slabs, usually pulled from the freezer after being collected over a number of weeks, are lowered into pineapple juice with coffee grounds on Friday night. No beer in the marinade for me - pineapples have something that seems to break down what needs breaking down. Noon on Saturday the braising begins for 3 hours at 230F, sealed in tin foil on a rack above more pineapple juice. Next, dry baked on a rack without liquid or covering but piled thick with dry rub, leek, bourbon, pineapple and BBQ sauce at 300F for another 2 hours. Beef ribs getting an additional layer of cocoa. Twice as much as is needed are made to make sure there are enough for the day after.
Through the process a bottle of Three Floyds Alpha King got me through the making, Stone 13 for the eating, Girardin Gueuze for the digestive and Dark Horse One as a night cap. Excessive? Or just right? I was an ad for stomach remedy at 4:17 am. I blame the cocoa.
I have to admit that, despite the stance, Stone actually is a good budget craft beer. I don't mean this as a slur. I seem to be able to find $5.99 to $7.99 bombers of their heavy duty special edition brews easily, as they a have marched across the southern half of the continent. The cap on this Stone 13 says 7.00. It poured the colour of RC cola if you poured an RC cola in 1973 about when I last saw one. I didn't take photos then so I can't compare. You have to trust me. It is big and boozy but also has a chocolate note which works in a double IPA strength well hopped brew. Is that allowed? Apparently it is. I thought that Weyerbacher Insanity was the best beer I had had with ribs. It has a rival. Plenty of BAer love, too.
