You want some beer-steamed, smoked, bone-suckin' ribs? Get two big, disposable roasting pans, turkey-sized or larger. In the bottom of the first, place wire cookie cooling racks, and add just enough beer (your choice) until it is barely tickling the bottom of the wire. Place your ribs on the rack, cover with the top pan inverted (clip it closed if you can), and slow cook in the oven at 225 for about two or three hours, until the meat starts to pull back from the bone. Then, put them on a low grill with a cast iron smoker box of your favorite wood (apple, hickory, pecan, etc.), but get that box hot and throwing a cloud before the ribs hit the grate. Once the smoke from the chips dissipate,
then you start to mop them with sauce, and lord over that slab of pig until you get that nice, chewy, caramelized bark on the outside. The meat under it will literally melt in your mouth. Yeah, you have to start them at lunch if you want them for dinner, but some things in life are worth the wait.
"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."In my travels I found 4 Rivers BBQ in Orlando FL. They smoke the meat overnight, then grill it with a honey-molasses glaze. Not sure about a marinade before the smoking.
They are now my favorite bbq, over Texas bbq and (barely) Eastern NC bbq.