Of course, there’s football to watch, the commercials are funny, and the halftime show is usually pretty good, but let’s not forget about the real stars of the party: the beer and the food.

First things first… that tasty brew.

It’s basically tradition to sip on a traditional American Lager on game day, especially while you’re spending the day smoking those ribs! But if you really want to win the day, fill up your DrinkTanks Travel Keg™ with something a little special from your local brewery or taproom before the big game. That way, no matter the outcome, a fresh pint is always on tap and will still taste fresh after the final touchdown, whether you’re celebrating or commiserating with your friends.

Pro Tip: Some people don’t actually enjoy beer. I know, I know. We’re as shocked as you, but we always keep some extra Craft Pint Cups around for those that need to keep an iced cocktail cold all game long.

Once you’ve got your beer fridge stocked and your growler filled, it’s time to turn your attention to the menu. After all, the final championship game isn’t complete without a little stress eating around big plays.

To make the party planning a little easier, we put together a few of our favorite recipes for your Game Day Menu that will have your guests in a huddle around the food table. Fair warning though… if you go all in with our menu, you might be hosting this party every year!

DrinkTanks Recipes for the Big Game

DrinkTanks Dust :: Pork and Chicken Rub 

Makes two cups

• ½ cup dark brown sugar
• ½ cup white sugar
• 4 tbsp paprika
• 3 tbsp garlic powder
• 3 tbsp black pepper
• 3 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 tbsp ginger powder
• 1 tbsp mustard powder

Combine all ingredients in a mixing bowl. Mix until completely combined.

Smoked St. Louis-Style Ribs

The Meats

2 racks baby back pork ribs

Seasoning Sauce

• ⅓ cup yellow mustard
• ¾ cup apple juice, divided
• 1 tbsp Worcestershire sauce
• 2 cups DrinkTanks Dust Rub
• Salt to taste
• 1 cup of your favorite BBQ Sauce

Foil Wraps

• 8 tbsp butter
• ½ cup dark brown sugar
• ⅓  cup honey, warmed
• ¼ cup reserved DrinkTanks Dust Rub

Step One: Remove the thin silverskin membrane

To remove the silverskin from the bone side of the ribs, work the tip of a butter knife underneath the membrane over a middle bone. 

Pro Tip: Use paper towels to get a firm grip of the membrane, then tear off completely.

Step Two: Season those babies!

Combine the yellow mustard, ¼ cup apple juice (reserve the rest for spritzing while smoking), and Worcestershire sauce. Brush a thin layer of the mixture on both sides of the ribs. Season both sides liberally with salt and DrinkTanks Dust Rub (reserve 1/4 cup rub for foil wraps).

Step Three: Let’s get cookin’!

Set your smoker to 225° F and preheat with the lid closed for 15 minutes. Place ribs meat side up and smoke for three hours. Spritz with remaining apple juice every 45 minutes during cooking.

Step Four: Prep that Wrap

With about 20 minutes left, start preparing the foil wraps. Place a large double sheet of heavy duty aluminum foil large enough to wrap around the whole rack on your prep surface. Spread half the dark brown sugar, half the honey, and half the remaining rub on the foil sheet. The area you spread it on should be approximately the size of the rib rack, not the entire foil. Place four (4) 1 Tbsp pats of butter evenly across brown sugar and honey mixture. 

Repeat this entire process to prep another foil for the second rack.

Step Five: Wrap ‘em like a rib-urrito!

After the ribs have smoked for three hours, remove from the smoker and transfer to a rimmed baking sheet. Increase smoker temperature to 250° F.

Place the ribs meat side down in the brown sugar and honey mixture in your foil wraps and then fully wrap the foil all the way around them. Be sure they are wrapped tightly to prevent leaking.

Step Six: 

Return to the grill and cook for another 1.5 hours at 250° F or until internal temperature reaches 205° F. 

Step Seven: Start gettin’ crispy!

Remove ribs from grill and foil wraps. Return to grill bone side down for 10 minutes. 

Step Eight: Grill to perfection 

Remove from grill and brush sauce on both sides of ribs. 

Pro Tip: Sauce the bone side first so your meat side stays nice and pretty! Return to grill and cook bone side down for another 10 minutes.

Step Nine: Dig in!

Remove from the grill, slice ribs, and serve!

Smoked Chicken Wings

• 
  8 lbs chicken wings
• 2 tbsp cornstarch
• 1/2 cup DrinkTanks Dust Rub
• Salt to taste

Set your smoker to 375° F and preheat with the lid closed for 15 minutes.

While the grill is preheating, pat chicken wings dry with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, DrinkTanks Dust Rub and salt to taste. Mix to coat all sides of the wings.

Place the wings on the smoker and cook for 35 minutes, turning halfway through. Check internal temperature after 35 minutes. Desired internal temperature for the best texture is 175°-180° F. 

Remove wings from the smoker. Place in a large bowl and toss with your favorite sauce. 

Pro Tip: Separate the cooked wings into batches and use multiple sauces for more flavor options!

Serve and Enjoy!

Beer Cheese Dip

• 3 tbsp butter
• 3 tbsp all-purpose flour 
• 2 cloves garlic, grated
• 12 ounces beer, preferably lager, at room temperature
• 1 tbsp Dijon mustard 
• One (1) 8-ounce block Sharp Cheddar Cheese, grated 
• 1/4 cup heavy cream 
• Salt and pepper to taste 
• Soft or hard pretzels for serving 

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and sauté for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and heat, stirring consistently, for a few minutes until the mixture begins to simmer and thicken. 

Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. 

Once sauce is bubbling, whisk in the heavy cream and season with salt and pepper. Transfer to a serving bowl and serve with soft or hard pretzels.

Kitchen Sink Nachos

• 
  1 lb of you favorite cooked taco meat
• DrinkTanks Beer Cheese Dip
• 1 can black beans, drained and rinsed
• 1 green pepper, diced
• 1 red pepper, diced
• 1 large jalapeno, sliced
• 1 bunch cilantro, chopped
• 2 cups pico de gallo
• ½ cup Mexican crema
• ½ bag tortilla chips
• Large tin can, like a coffee can

Start by placing a layer of DrinkTanks Beer Cheese Dip on the bottom of the tin can. 

Pro Tip: This will actually be the top of the nachos once the can is flipped at the very end, so you can always add more toppings later!

Add a layer of chips, followed by cooked taco meat, beans, peppers, cilantro, pico de gallo, crema, and more beer cheese. 

Repeat this layering process until you have reached the top of the can, and then it’s time to flip! 

Place a large serving tray or plate on top of the can. Invert the can onto the platter and gently remove the can by lifting straight up. 

Pro Tip: It’s normal for the stack to spread a bit on the plate, and it actually makes for more perfectly covered chips!

Garnish with more peppers, cilantro, pico de gallo, and crema. Serve and enjoy!