directions

1. In a small bowl, whisk together Deep Ellum IPA, vinegar, mustard, olive oil, chili powder, garlic powder and cayenne. Let sauce sit for at least an hour before using.
2. Heat a gas grill on high, or arrange charcoal briquettes on one side of the barbecue. Mix together spice rub ingredients. Remove membrane from the back of the rib rack. Sprinkle and massage spice rub onto both sides of ribs.
3. Place aluminum foil on lower rack of grill to prevent flare ups. Lay ribs on top rack of grill or away from the charcoal briquettes. Reduce heat to low if using gas, cover and cook.
4. Brush ribs with mop sauce every 20 minutes, cooking for about 1.5 hours, until ribs are tender.

Pick up a sixer of Deep Ellum IPA using the beerfinder, then fire up the grill. Find more summertime recipes by our friends at Beer Belly here.