In a large mixing bowl, combine
Light Beer (1 can)
, juice from
Rib Dry Rub (1/4 cup)
Soy Sauce (2 Tbsp)
Worcestershire Sauce (1/4 cup)
Olive Oil (2 Tbsp)
Serrano Chilis (4)
Fresh Cilantro (1/2 bunch)
Garlic (8 cloves)
. Soak 1 cup of wood chips in water.
Trim and take off the membrane of your
St. Louis Spare Ribs (2 racks)
Add half of the marinade and refrigerate for 4 hours.
Prepare the grill by adding charcoals and dripping pans filled with
Apple Juice (to taste)
Add some water-soaked wood chips (about 1/2 cup). Cover the grill and get it 225-250 degrees F (110-120 degrees C).
Add the marinated ribs.
Baste with your beer marinade.
Smoke for 1 1/2 hours at about 225 degrees F (110 degrees C).
Switch and flip the ribs so they will cook evenly.
Baste with beer marinade.
Add 1/2 cup of pecan wood chips.
Smoke for another hour at 225 degrees F (110 degrees C). Start the griller for Caesar's Tots.
Red Potatoes (6)
Lard (to taste)
Spicy Italian Seasoning (1/3 cup)
On a piece of foil, arrange the Caesar's Tots starting with
Red Onion (1)
, spiced potato, and
Jalapeño Peppers (3)
. Wrap in the foil.
Grill Caesar's Tots until potatoes are tender. Set aside.
On a large piece of foil, transfer the ribs and add some beer marinade. Wrap in the foil and double wrap if necessary.
Cook on the grill at 225 degrees F (110 degrees C) for one and a half hours, wrapped.
Unwrap and transfer ribs to the other grill. Spead half of the
Barbecue Sauce (1 1/2 cups)
on one side.
Flip ribs and spread the rest of the barbecue sauce on the other side. Grill for a few minutes to get the nice caramelized ribs.
Let ribs rest for a few minutes. Slice and enjoy with Caesar's Tots.