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Steam Whistle Beer Brine Ribs

Created by Chef Kyle Churcher from Ottawa's famed Aubrey's meats.


Combine all ingredients except short ribs, stir until salt and sugar dissolve. Add short ribs to liquid and brine for 3 or 4 days; turning daily. Smoke, bbq, or slow roast ribs until fork tender, 5 to 6 hours at 275F. This brine is very versatile, try it with pork shoulder, pork belly, back ribs, spareribs, chicken or turkey, beef spareribs, beef pot roast, and shank of veal or beef. Cook birds until 65C internal temp, carry over will do the rest.


  • 1 cup kosher salt
  • 1 Tbsp cane sugar
  • 10 - 3" long beef short ribs
  • 25 g white peppercorns
  • 25 g corriander seeds
  • 8 bay leaves
  • 25 g yellow mustard seeds
  • 10 g whole allspice
  • 25 g cumin seeds
  • 25 g black peppercorns
  • 6 cloves garlic
  • 1x 6 pack of Steam Whistle Pilsner