Ingredients

Instructions

  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).
  2. You may cut your ribs into sections before brining, if desired.
  3. Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
  4. Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
  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.
  6. Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
  7. Prior to cooking, remove ribs from brine and pat dry; discard used brine.
  8. Using a drip pan, prepare a grill for indirect cooking.
  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).
  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.
  11. Add additional coals during cooking if needed.
  12. Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
  13. To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
  14. Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
  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.
  16. Use sauce on ribs as a baste; sauce can be prepared ahead.