Ingredients
- 1/4 cup sugar
- 2 Tablespoons Kosher flake salt
- 1 1/2 teaspoons paprika
- 3/4 teaspoons ground cumin
- 1/4 teaspoon whole celery seed
- 3/4 teaspoon Barbeque of the Americas (a dry rub)
- 3/4 teaspoon chili powder
- 1/4 teaspoon freshly ground pepper
- 3 racks baby back pork ribs
- 3 cans regular beer, your choice
Preparation
Step 1
Combine all of the rib rub ingredients together and mix well. Early in the day remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribs, about 3 teaspoons per rack. Place on a sided cookie sheet or jelly roll pan and cover with plastic wrap. Refrigerate for about 4 hours.
Grill or broil the ribs on both sides - a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty, wide aluminum foil- 12 inches longer than the rack of ribs. Place one rack of ribs on top of 2 sheets of the foil. Bring together the sides of the foil and seal tightly. Seal one end. Pour one can of beer into each packet and seal tightly. Do this with each rack of ribs. Place the packets back on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4 -6 hours depending on the doneness you prefer. We found after 5 hours the ribs were falling apart tender. Open each foil packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce.