Rauchbiers are a smoky style of beer, heady with woody aromas and masses of, well, smoke! They team up really well with smoked paprika to inject this rub with delicious smoky swirls. Patted on ribs, brisket and pork loin, it gives you Memphis flavor without hauling out your smoker. Go on, give it a try! One of our favourites at the moment is the Beavertown Smog Rocket, a fantastic smoky porter, just as good as a rauchbier in this recipie. Just make sure you don’t drink it all before putting it in the rub, it took us a while to get this part right!
Makes: about 160ml
- 3 tablespoons dark brown sugar
- 6 teaspoons smoked paprika
- ½ tablespoon chilli powder (optional – if you like it hot)
- 1½ tablespoon garlic powder
- 1½ tablespoon onion powder
- 1½ tablespoon salt
- 1½ tablespoon dried thyme leaves
- 5 tablespoons (90ml) rauchbier or smoked porter.
Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt and thyme until combined. Mix in the beer until smooth. Rub onto meat. Allow the rub to marinate into the meats for a good few hours, if you can overnight. Re-apply a little more just before cooking. That’s it. You can thank us later.
If you are doing a large piece like a whole shoulder of pork than just make loads, you can always keep any extra for the next BBQ tomorrow!