Combine all ingredients above and place the ribs in the marinade. The liquid needs to cover the meat. If additional liquid is needed add more beer until the correct amount is reached. Marinate for at least 12 hours. Meat may be marinated for up to 3 days (the longer the meat is allowed to remain in the mixture, the stronger the final flavor of the meat will be.)

Cooking tip: I use a large, heavy weight plastic bag which allows me to easily turn the meat over occasionally to be sure all flavors are dispersed through out the meat.

Light the grill and spray the cooking surface with nonstick cooking spray. Keep the heat source (or only light the burners) on the far end of the grill away from the area where the meat will be cooked. Place a small pan of water on the grill directly over the heat ( keep liquid in the pan at all times).

Place the ribs on the grill away from direct heat and close the lid, opening it only occasionally to baste the ribs with the left over marinade. The internal temperature of the grill should be between 275 and 300 degrees. Cook the ribs in this manner for approximately 2 1/2 hours or until the meat is tender and pulls easily away from the bone.

Alternative method: Ribs may be cold smoked first at 75 to 85 degrees for 1 1/2 to 2 hours or finished in a conventional 275 degree oven as long as they are covered.