2 Sides, Baby Back pork ribs
1 six-pack Newcastle beer (gotta get this at the adult beverage store) or your favorite Dark Beer. You’ll will actually only use enough bottles of beer to cover ribs. 12 to 24 hours prior to cooking, cover ribs with beer and let stand in the fridge.
When ready to cook, Prepare smoker, 200 degrees with a lot of smoke, I personally perferre Hickory. Remove ribs from beer, (but save that beer). Season ribs with rub of your choice. Place ribs bone side down on grill, do not flip! Smoke heavy for 2 hours, no hotter than 210 degrees.
Go drink a few cold beers.
After two hours remove from grill and place in large foil pan. Pour ½ inch of that left over beer in the bottom of foil pan and place ribs in pan, bone side down. Seal in ribs with foil over the top of foil pan and place in pre-heat kitchen oven at 200 degrees. If you prefer BBQ sauce on your ribs, baste about an hour before the ribs are done cooking. Remove from oven after about 4 hours. Ribs will be moist and falling from the bone.
Less time if you desire very firm meat.