Cooking Instructions
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Step 1
In a large mixing bowl, combine
Light Beer (1 can)
,
Lime Juice (1/4 cup)
,
Rib Dry Rub (1/4 cup)
,
Soy Sauce (2 Tbsp)
,
Worcestershire Sauce (1/4 cup)
, and
Olive Oil (2 Tbsp)
.
Step 2
Add in
Serrano Chilis (4)
,
Fresh Cilantro (1/2 bunch)
, and
Garlic (8 cloves)
. Soak 1 cup of wood chips in water.
Step 3
Trim and take off the membrane of your
St. Louis Spare Ribs (2 racks)
.
Step 4
Add half of the marinade and refrigerate for 4 hours.
Step 5
Prepare the grill by adding charcoals and dripping pans filled with
Apple Juice (to taste)
.
Step 6
Add some water-soaked wood chips (about 1/2 cup). Cover the grill and get it 225-250 degrees F (110-120 degrees C).
Step 7
Add the marinated ribs.
Step 8
Baste with your beer marinade.
Step 9
Smoke for 1 1/2 hours at about 225 degrees F (110 degrees C).
Step 10
Switch and flip the ribs so they will cook evenly.
Step 11
Baste with beer marinade.
Step 12
Add 1/2 cup of pecan wood chips.
Step 13
Smoke for another hour at 225 degrees F (110 degrees C). Start the griller for Caesar's Tots.
Step 14
Rub
Red Potatoes (6)
in
Lard (to taste)
cover with
Spicy Italian Seasoning (1/3 cup)
.
Step 15
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.
Step 16
Grill Caesar's Tots until potatoes are tender. Set aside.
Step 17
On a large piece of foil, transfer the ribs and add some beer marinade. Wrap in the foil and double wrap if necessary.
Step 18
Cook on the grill at 225 degrees F (110 degrees C) for one and a half hours, wrapped.
Step 19
Unwrap and transfer ribs to the other grill. Spead half of the
Barbecue Sauce (1 1/2 cups)
on one side.
Step 20
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.
Step 21
Let ribs rest for a few minutes. Slice and enjoy with Caesar's Tots.
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