In a large mixing bowl, combine Light Beer (1 can), Lime Juice (1/4 cup), Rib Dry Rub (1/4 cup), Soy Sauce (2 tablespoon), Worcestershire Sauce (1/4 cup), and Olive Oil (2 tablespoon).
Add in Serrano Chili (4), Fresh Cilantro (1/2 bunch), and Garlic (8 clove). Soak 1 cup of wood chips in water.
Trim and take off the membrane of your St. Louis Spare Ribs (2 rack).
Add half of the marinade and refrigerate for four 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.
Rub Red Potato (6) in Lard (to taste) cover with Spicy Italian Seasoning (5 tablespoon).
On a piece of foil, arrange the Caesar's Tots starting with Red Onion (1), spiced potato, and Jalapeño Pepper (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 cup) 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.