- 1 rack St. Louis or baby back ribs
- 3 ounces spice rub, recipe below
- 4 ounces of lager style beer
- 1 tbsp worcestershire sauce
- 1 tbsp white vinegar
- 1 tsp liquid smoke
- BBQ sauce, store bought or homemade
- Kosher salt
- 2 1/2 tbsp finely ground coffee
- 2 tbsp ancho chile powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 2 tbsp soft brown sugar
- 1 tbsp thyme
- 1/4 tsp cayenne pepper
- Combine all ingredients in a large bowl and mix to combine.
- Store rub in an air tight container. Rub will have peak flavor for 6 months.
- Spread a generous amount of rub on each side of the ribs along with a good pinch of kosher salt, marinate at least 1 hour, preferably overnight.
- Pre-heat oven to 235 degrees. In a measuring cup, combine the beer, worcestershire sauce, vinegar, and liquid smoke; mix and set aside.
- Place ribs, meaty side up, on a double lined tin foil sheet and seal up all but one end. Pour the beer mixture into the open end of the foil, make sure it distributes to the bottom, seal the tin foil, and put on a baking sheet in the oven for 2 1/2 hours.
- Take ribs out of the oven and open the foil. Brush on a generous amount of BBQ sauce and put ribs under the broiler for 5-7 minutes until bubbly and sticky. Cut ribs into portions and serve.
This same recipe can be done in the smoker (or over INDIRECT heat on your grill). Just omit liquid smoke. Instead of placing ribs under the broiler, sauce ribs and place back into smoker for at least an additional 30 minutes (leaving them in longer will make them even more tender)