Deep Ellum IPA is bold, potent and a perfect tropical, piney, citrusy flavor addition to this spicy mop sauce, because a perfect summer day includes beer, friends and delicious barbecue.

Mop Sauce

1/2 cup Deep Ellum IPA
1/2 cup apple cider vinegar
3 tbsp yellow mustard
3 tbsp olive oil
1 tbsp garlic powder
2 tsp chili powder
1 tsp cayenne

Spice rub

1 tbsp ground cumin
1 tbsp chili powder
1 tbsp paprika
1 tbsp kosher salt
2 tsp ground black pepper

3 lbs baby back pork ribs


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.

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.

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.

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.