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1
Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
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2
You may cut your ribs into sections before brining, if desired.
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3
Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
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4
Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
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5
Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
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6
Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
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7
Prior to cooking, remove ribs from brine and pat dry; discard used brine.
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8
Using a drip pan, prepare a grill for indirect cooking.
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9
Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
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10
Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
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11
Add additional coals during cooking if needed.
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12
Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
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13
To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
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14
Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
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15
Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
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16
Use sauce on ribs as a baste; sauce can be prepared ahead.
