Combine all of the Rib Rub ingredients 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 tsp. per rack. Place on a jellyroll pan, cover with plastic wrap and refrigerate for approximately 4 hours.
Grill or broil the ribs on both sides—a little “black” will not hurt! Preheat oven to 250°. 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 two sheets of the foil. Bring together the sides of the foil and seal tightly. Seal one end. Pour 1 can of beer into each packet and close tightly. Do this with each rack of ribs. Place the packets on a jellyroll pan. Bake at 250° 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 indeed “falling apart tender”). Open each packet carefully! Discard the liquid in the foil packets. Serve with your favorite sauce.
Prep. time: 10 minutes plus 4 hours marinating time
Cooking time: 4–6 hours plus 20 minutes or so of browning time
Servings 9; Serving Size 1/3 rack (177g); Calories 450; Calories from fat 320; Total fat 36g; Cholesterol 120mg; Sodium 700mg; Carbohydrate 5g; Dietary Fiber 0g.