Smoky Beef Ribs with Sriracha BBQ Beer Sauce

YOU GUYS. 

I can't even begin to describe these ribs. Holy cow. They're UH-MA-ZING. Smoky, crispy, sweet, juicy, gobble-orious. Gobbleorious. It's a fake word made up specially for these because real English just doesn't cut it. 

These clearly made our five-star favorites list, but now I'm thinking I have to change it's name to fifteen-star favorite in order to accommodate all the flavor packed into these babies. Wow wow wow. If you don't like ribs, now you do. If you do like ribs, you may explode. Just saying. 

Smoky Beef Ribs with Sriracha BBQ Beer Sauce

Prep 4-8 hours in advance: In a bowl, mix together Worcestershire, soy sauce and 1/2 tablespoon sriracha; rub over ribs. 

In a separate bowl, combine salt, garlic powder, black pepper, brown sugar, chili powder and ginger; rub over ribs. Cover and let marinate in fridge for 4-8 hours. 

Preheat grill (or oven) to 350F.

NOTE: We used a Big Green Egg smoker. If using a grill, do not cook over direct heat. 

Cook ribs for 1 hour and 15 minutes over indirect heat. 

Remove ribs from heat and place in the foil pan. Add onion to the pan. Drizzle honey and beer over the ribs. Cover with foil. 

Reduce heat to 325F and cook ribs (covered in the foil pan) for 1 hour and 15 minutes. 

Remove from heat. In a bowl, combine 1/2 tablespoon sriracha, barbecue sauce and drippings from the pan. Place ribs directly on the grill (out of the pan); baste with sriracha-barbecue sauce. Let cook for 20 minutes or until ribs are black and crispy. 

Mike's recipe. 
Adapted from Nibble This

PREP TIME: 15 minutes
COOK TIME: 3 hours (+4-8 hours to marinate)
TOTAL TIME: 7-11 hours
SERVES: 8

YOU'LL NEED: 

• 6 pounds beef back ribs
• 1/2 onion, chopped
• 1/4 cup honey
• 4 ounces beer
• 1/4 cup barbecue sauce

For the rub: 

• 2 tablespoons Worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon sriracha 
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 tablespoon black pepper
• 1/2 tablespoon brown sugar
• 2 teaspoons chipotle chili powder
• 2 teaspoons powdered ginger

Extra: 

• Large foil pan
• Tin foil