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1
Preheat the oven to 325F (165C).
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2
In a small bowl, mix together the paprika, garlic powder, mustard, pepper, and bay.
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3
Place the rib racks in a roasting pan and coat them generously with the spice mix, then shake off the excess.
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4
Pour the beer between the ribs.
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5
Cover with aluminum foil.
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6
Roast for 2 1/2 hours.
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7
During the last 30 minutes, remove the foil and coat the racks with the BBQ sauce so the surface is well glazed.
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8
To smoke the ribs, the first thing to do is to find out if your BBQ can maintain the target temperature.
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Get an oven thermometer and test it; if it holds a temperature between 210 and 230F (100 and 110C) for a good 20 minutes, youre fine.
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10
Also, because the racks require a 4-hour smoke time, its clever to check for a good supply of gas.
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11
The ingredients are the same for smoking as for roasting except for the beer.
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In other words, you mix the spices together and coat the racks with the mixture.
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Next, fill the smoker can (or any 1-quart/ 1-liter tin can) to the top with the wood chips.
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Cover the entire can with aluminum foil and poke 3 or 4 holes in the top.
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15
Nowadays, most BBQs have 3 burners: light only the left one, turning it to low-medium; your ribs will cook on the right.
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16
You may want to put an aluminum cake pan filled with water under the grill rack, to prevent flare-ups and to provide moisture.
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Place the ribs on the right side, place the can on the opposite side, and close the lid.
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18
Check now and again to make sure the temperature does not go above 240F (115C), adjusting the flame as needed.
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After 2 hours, check the ribs.
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20
Are they too soft or too hard on the edges?
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Listen to the force and adjust.
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22
They should be ready in 4 hours.
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23
When I smoke ribs, I like to keep the BBQ sauce on the side and dip the ribs.
