St. Louis Beer Can Rib Cups
Blueberry BBQ Glaze

Transform standard rib strips into edible cups slow-roasted around beer cans, stuffed with buttery potatoes and glazed in a rich blueberry-bacon reduction.

Ingredients

• 1 rack St. Louis style pork ribs
• 2 tbsp SPG (salt, pepper, garlic) rub
• 1 tbsp Chrysanthemum Joy BBQ seasoning
• 4 slices thick-cut bacon
• 3 cloves garlic
• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 2 tbsp unsalted butter
• 12 cup beer
• 12 cup barbecue sauce
• 4 whole potatoes
• 12 cup shredded cheddar and mozzarella cheese
• to taste butchers twine

Instructions

1. 1Slice the rib strips

   

   Slice the St. Louis style rib rack into long uniform strips. These strips need to be flexible enough to wrap into a cylinder forming the cups that will hold your ingredients.

   Tip: Keep the meat chilled before slicing to ensure clean even cuts through the fat and muscle.
2. 2Season with dry rub

   

   Generously sprinkle your homemade dry rub over the meat. Use a blend of salt, pepper, and garlic (SPG) along with a specialty Chrysanthemum Joy seasoning. This combination builds a savory crust that will caramelize and deepen in flavor during the smoking process.

   Tip: Hold your hand about 6 inches above the meat while sprinkling to achieve an even coating without clumping.
3. 3Form the rib cups

   

   Take a long strip of seasoned rib meat and wrap it tightly around an empty open beer can to create a stable cup shape. Secure the meat in place using butcher twine tying it firmly enough to hold its form throughout the cooking process.

   Tip: If the rib strip is too short to overlap you can use two pieces and secure them both with the twine to ensure the cup remains sealed.
4. 4Secure the shape

   

   Ensure the butcher twine is knotted tightly around the center of the rib cylinder. This creates a sturdy vessel that will hold the potato and sauce later without the meat uncurling as the proteins contract from the heat.

   Tip: Make sure the knot is tight but avoid cutting into the meat as the ribs will shrink slightly as they cook.
5. 5Place the rib cups on the grill

   

   Carefully set the prepared rib cups onto the grill grate, positioning them away from the direct heat of the coals. This indirect cooking method allows the ribs to roast slowly, ensuring the meat becomes tender while absorbing the smoky essence of the charcoal.

   Tip: Position the rib cups securely so they remain upright throughout the cooking process to prevent any sauce from spilling.
6. 6Prepare the bacon and aromatics

   

   Dice several slices of thick-cut slab bacon into small, bite-sized pieces on a wooden cutting board. Along with the bacon, finely chop onions and garlic to create a savory flavor foundation for the blueberry sauce.

   Tip: Keep the bacon very cold before dicing; this makes it much easier to cut clean, uniform cubes without the fat sliding around.
7. 7Mix the blueberry sauce

   

   In a glass mason jar, combine the diced bacon and garlic with a generous amount of fresh blueberries. This mixture will eventually be combined with beer and BBQ sauce to create a sweet and smoky glaze for the ribs.

   Tip: You can lightly muddle a few of the blueberries with a spoon to release some of their juices, helping the flavors begin to meld immediately.
8. 8Fill the cans with blueberry sauce

   

   Pour the freshly mixed blueberry and bacon sauce into the open beer cans nestled within the rib cups. As the ribs roast, the sauce will heat up, infusing the meat with a unique blend of fruity and savory flavors from the inside out.

   Tip: Pour slowly and steadily to ensure the sauce goes directly into the can without spilling onto the grill or the meat.
9. 9Roast the ribs and potatoes

   

   Place the rib cups onto the grill over indirect heat. Add a pat of butter into the sauce mixture inside each beer can and arrange whole potatoes on the grates to roast slowly alongside the meat.

   Tip: Keep the grill lid closed as much as possible to maintain a consistent temperature, which is essential for rendering the fat in the ribs while softening the potatoes.
10. 10Insert the roasted potatoes

    

    Carefully remove the hot beer cans from the center of the ribs using tongs. Slide a whole roasted potato into the center of each rib cup so it sits snugly at the bottom, ready to soak up the blueberry sauce.

    Tip: The beer cans will be extremely hot and filled with hot liquid; use sturdy tongs to lift them out carefully to avoid spills or burns.
11. 11Final grill and bacon sear

    

    Return the potato-stuffed rib cups to the grill to keep them warm and develop a final crust. At the same time, place thick-cut bacon strips directly onto the grates to crisp up before serving.

    Tip: Monitor the bacon closely; the fat will render quickly and can cause flare-ups that might char the outside of your ribs too much.
12. 12Heat and baste with blueberry sauce

    

    Place your small pot or measuring cup of blueberry barbecue sauce directly onto the grill to warm up alongside the ribs. Once the sauce is heated through, use it to generously baste the rib cups. This adds a sweet, fruity glaze that balances the savory seasoning and smoky bacon flavor.

    Tip: Warming the sauce on the grill prevents it from cooling down the meat when you baste, ensuring the ribs stay at the perfect temperature.
13. 13Ladle the glaze

    

    Use a spoon to ladle the warm blueberry and bacon sauce generously over the meat cups. Ensure the sauce covers the potato and the interior of the ribs to infuse them with a rich fruity and savory flavor profile.

    Tip: Do not be afraid to apply a heavy coating because the sauce will caramelize slightly as it finishes cooking to create a delicious glaze.
14. 14Add shredded cheese

    

    Sprinkle a generous amount of shredded cheese over the top of each basted rib cup. The heat from the grill and the warm blueberry sauce will quickly melt the cheese, adding a creamy texture and sharp finish that perfectly balances the smoky ribs.

    Tip: A sharp cheddar or a Monterey Jack blend is recommended for the best flavor and melting quality.
15. 15Wrap and rest the ribs

    

    Carefully remove each rib cup from the grill and place it onto a large sheet of aluminum foil. Wrap the foil tightly around the meat to trap the heat and moisture. Let the rib cups rest in the foil for about ten minutes to allow the juices to redistribute and the flavors to fully meld.

    Tip: Resting is crucial; it ensures the meat stays tender and juicy when you finally bite into it.

Storage & Reheating

Burn It Off

Frequently Asked Questions