[Viking2002]

One way to do ribs right is to put them on a raised wire rack between two aluminum roasting pans - pour a couple of cans of beer in the bottom (the darker and yeastier the better), invert the other pan on top, and let the oven work it's magic at, oh, 250 degrees for about three to four hours or so. Beer steam them to perfection. You'll need two large sets of tongs just to get the rack o' pig into the smoker without it falling apart. Then get a really heavy, wet smoke going with the wood of your choice. About 30 minutes or so before they're done, start mopping that sauce on and repeat until the sugars start to caramelize and you get a nice, lightly crispy bark on the outside. I will guarantee you, the meat will be butter-soft and fall off the bone. In fact, just grab a rib by the end and suck the meat off. (That was not intended as a double entendre, BTW.)

"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."

[TheOldLady]

[droool] Sigh... Even if it were a double entendre, they always go right over my naive head.

That sounds really wonderful, Viking! You really know how to cook ribs. I've heard about beer braising before, but Hubby and I haven't tried it yet.

But you're tempting me there!! I'm copying your instructions for Hubby. Thanks!