step 1
In a large mixing bowl, combine Light Beer (1 can), juice from Limes (2), Rib Dry Rub (4 Tbsp), Soy Sauce (2 Tbsp), Worcestershire Sauce (4 Tbsp), 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.
