Molasses-Smoked Baby Back Ribs
Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet for almost an hour to keep them moist before smoking them over wood. Slideshow: Amazing Ideas for Ribs
The finished ribs can be refrigerated for up to 2 days.
Little goes better with sweet, sticky, smoky ribs than a refreshing beer. Try these with a crisp Lone Star lager (from one of Texas’s largest breweries) or Le Petit Prince, a farmhouse-style ale from craft brewer Jester King in Austin.