Ribs are the main event of any serious cookout, and the beer you hand out with them matters more than with almost any other barbecue food. Slow-smoked pork is rich, fatty and either coated in sweet sauce or crusted in a spicy rub, so the beer has to either match that intensity or cut clean through it.
Below are eight beers that earn their spot next to a rack of ribs, each one tasted and rated for the site. Dark, roasty stouts lead the way, a porter and a malty amber bridge the gap for lighter palates, two IPAs slice through the fat, and a crisp lager keeps the crowd happy. Every pick links to its full review and you can grab a case in a couple of taps.
Best Beers for Ribs at a Glance
| Beer | Style | Our rating | Best for |
|---|---|---|---|
| Guinness Draught | Stout | 4.5/5 | Best classic rib beer |
| North Coast Old Rasputin | Russian Imperial Stout | 4.6/5 | Best for heavily sauced ribs |
| Samuel Smith’s Oatmeal Stout | Oatmeal Stout | 4.5/5 | Best for smooth sipping |
| Deschutes Black Butte Porter | Porter | 4.4/5 | Best chocolate-coffee match |
| New Belgium Fat Tire | Amber Ale | 4.1/5 | Best malt match to the bark |
| Bell’s Two Hearted | IPA | 4.8/5 | Best for spicy dry rubs |
| Sierra Nevada Torpedo | IPA | 4.4/5 | Best for cutting through fat |
| Modelo Especial | Mexican Lager | 4.0/5 | Best palate reset for a crowd |
With ribs, you either match the intensity with roast and smoke, or you cut through the fat with hops. Both work. Thin, flavourless beer is the only wrong answer.
Guinness Draught
The default answer for a reason. Guinness’s roast and light coffee notes shadow the smoke and bark on a rack of ribs, and the silky nitro body coats your palate between bites. At 4.2 percent you can drink it across a long, low-and-slow cook without fading. Read the full Guinness Draught review.
- Roast and coffee notes mirror smoke and bark
- Silky nitro pour sits easy between rich bites
- Low 4.2 percent for all-day drinking
- Can feel heavy on a scorching afternoon
North Coast Old Rasputin
When the ribs are drowning in a sweet, sticky glaze, you need a beer big enough to answer. Old Rasputin’s dark chocolate and espresso depth stands toe to toe with a heavy sauce, and the 9 percent warmth is a bonus on a cool evening cook. Sip it, do not chug it. Read the full North Coast Old Rasputin review.
- Huge roast and dark chocolate depth
- Stands up to the sweetest, stickiest sauces
- One is plenty, so it lasts
- 9 percent ABV sneaks up fast
- Too much beer for a hot day
Samuel Smith’s Oatmeal Stout
Silkier and more sessionable than the imperial stouts, this brings soft roast, cocoa and a creamy oat body that slides alongside smoky pork without weighing you down. A great middle ground when a big stout feels like too much. Read the full Samuel Smith’s Oatmeal Stout review.
- Creamy oat body with soft roast and cocoa
- Lighter and more drinkable than an imperial stout
- A classic, dependable brewery
- Bottle-conditioned, so pour it carefully
- Not as bold as heavily sauced ribs sometimes want
Deschutes Black Butte Porter
A porter splits the difference between a light beer and a heavy stout, which makes Black Butte a smart rib companion. Chocolate and coffee play off the smoke while the lighter body keeps you coming back. If stouts feel too filling, start here. Read the full Deschutes Black Butte Porter review.
- Chocolate and coffee notes love smoke
- Lighter body than a stout, easy to keep drinking
- A widely available benchmark porter
- Can get lost under a very sweet sauce
New Belgium Fat Tire
Not everyone wants a dark beer with dinner. Fat Tire’s toasty caramel malt echoes the caramelised bark on the outside of the ribs, and its easy 5.2 percent balance makes it a friendly bridge for anyone who thinks stout sounds too intense. Read the full New Belgium Fat Tire review.
- Caramel malt mirrors the bark
- Approachable for non-stout drinkers
- Balanced and easy at 5.2 percent
- Lacks the roast depth of a true stout
Bell’s Two Hearted
Swap sweet sauce for a spicy dry rub and hops become your friend. Two Hearted’s big Centennial citrus and pine cut through the fat and stand up to cayenne and black pepper, resetting your palate for the next rib. Our highest-rated beer, and it earns it. Read the full Bell’s Two Hearted review.
- Citrus-pine hops cut fat and match spice
- Smooth for a 7 percent IPA
- Our top-scoring beer
- 7 percent adds up over a long cook
- Too bitter for macro-lager drinkers
Sierra Nevada Torpedo
A punchier, resinous IPA that works like a squeeze of citrus on rich, fatty pork. Torpedo’s aggressive hop character scrubs your palate clean between bites, so the last rib tastes as good as the first. Great with anything greasy off the grill. Read the full Sierra Nevada Torpedo review.
- Resinous hops slice through fatty pork
- Keeps the palate fresh across a big plate
- Bold flavour that holds its own
- Assertive bitterness is not for everyone
- 7.2 percent, so pace yourself
Modelo Especial
Not every guest wants a stout or an IPA. Keep a crisp Mexican lager on ice for the crowd and for cleansing your palate between rich, saucy bites. Modelo is clean, lightly bready and pairs with everything else on the table too. Read the full Modelo Especial review.
- Crisp and clean, resets a rich palate
- A safe crowd-pleaser everyone knows
- Great value by the case
- Light on flavour next to the big beers
The Gear That Makes Better Ribs
The beer is sorted. These three tools do more for your ribs than any secret sauce, and they are cheap next to a smoker.
BBQ Ribs and Beer FAQ
What is the best beer to drink with ribs?
A roasty stout is the classic match. Guinness Draught’s coffee and roast notes shadow the smoke and bark on a rack of ribs. For heavily sauced ribs, step up to an imperial stout like Old Rasputin; for a spicy dry rub, a hoppy IPA like Bell’s Two Hearted is ideal.
Do dark beers really go with barbecue?
Yes. The roasted malt in stouts and porters mirrors the char, smoke and caramelised bark on slow-cooked meat, which is why dark beer is a barbecue staple. Keep a lighter lager on hand for guests who prefer it.
What beer goes with sweet, sticky BBQ sauce?
Reach for something big enough to balance the sugar. A rich imperial stout like Old Rasputin or a malty amber like Fat Tire stands up to a heavy glaze without getting steamrolled.
What beer pairs with a spicy dry rub?
Hops and spice work well together. A citrusy, piney IPA such as Bell’s Two Hearted or Sierra Nevada Torpedo cuts the fat and stands up to cayenne and pepper.
