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3 slabs back ribs (4 pounds)

2 tablespoons  Bronzeville (or other) dry, barbecue rub

½ cup beer

½ cup Barbeque sauce



The night before:  Turn the rib slabs over and peel off the membrane on the underside.  Work the rub into the meat on both sides.  Place in a shallow container, cover tightly with plastic wrap and refrigerate overnight.


Remover the ribs from the refrigerator 1 hour before cooking.

Smoker Prep:

Prepare a big charcoal fire in the bottom of your smoker or to one side in you grill.  (All vents open.) Soak the flavoring woods in a bucket while the fire is growing hot.  Heat 1 quart water to a boil as the fire reaches its maximum temperature.


Place the water container over the coals in the smoker.  Fill with boiling water.  Add to the pan on the side if using a grill.


Place the ribs on the rack above the water in the smoker or grill.  Add the wet wood chips to the pan of coals.  (Close the vents half-way.)  Cover and smoke for 2 hours.


Baste with beer at 15 minute intervals for another hour.  Finish by basting with your favorite sauce for another 15 minutes.


Streamlining the process:  Begin by baking the ribs in a preheated 225 degree oven for 1 hour.  Smoke for one hour, beer basting 1 hour then final sauce.