Smoked Ribs    Recipes

Smoked ribs

Soak the wood chips in water for about 1 hour. Drain.

Place a large rectangular disposable aluminum plate under the grate (see note). Cover with the wood chips. Preheat the grill on high until the wood begins to smoke, about 15 to 20 minutes.

Meanwhile, in a bowl, combine the spices, brown sugar, salt, and pepper. Set aside.

In a measuring cup, combine the beer and maple syrup. Set aside.

Rub both sides of the ribs with the dry rub. Place on the grill, side by side, bone side down. Cover with aluminum foil.

Reduce the heat of the grill to medium-low. Close the lid (see note) and cook for 30 minutes. Turn the ribs and pour the beer mixture over the bones. Cover and continue cooking for 30 minutes. After the first hour of cooking, baste and turn the ribs every 15 minutes, and this, for about 30 to 45 minutes or until tender. Check the ribs frequently towards the end of cooking as they caramelize and burn easily.   

The aluminum plate should be as large as the surface of the ribs side by side to avoid direct contact with the flame.
To trim the ribs, just remove the white membrane on the back of the ribs with a paper towel.
-Keep the lid closed throughout the cooking period to preserve the smoke and heat.