Smoked Drunken Ribs


  • 2 Racks Pork Spare Ribs
  • 1 Can/bottle of your favourite Beer
  • 1 Cup packed Brown Sugar
  • 2 Tsp Oregano
  • ½ Tsp Thyme
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 ½ Cups of your favourite BBQ Sauce
  • Bradley Smoker Flavour Bisquettes – Premium Beer Bisquettes


  1. Peel the membrane off the back of each rack of ribs.
  2. Make the marinade by mixing together the beer, brown sugar, oregano, thyme, garlic powder, paprika, salt, and black pepper.
  3. Place ribs in a large dish. Pour marinade over the ribs and flip a couple times to ensure they are coated in the marinade. Cover with plastic wrap and place in the fridge. Let the ribs marinate for about 8 hours. Flip the ribs a few times during the marinating time.
  4. Set the Smoker to 107°C (225°F) using Bradley Premium Beer Bisquettes.
  5. Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 71°C (160°F).
  6. Generously coat the ribs with BBQ sauce. Place the ribs back in the smoker and smoke for one final hour.
  7. Let them rest for 10 minutes before cutting and serving.


Recipe by: Steve Cylka