Molasses-Smoked Baby Back Ribs
"Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet for almost an hour to keep them moist before smoking them over wood...."
INGREDIENTS
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One 12-ounce bottle lager
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1 cup packed dark brown sugar
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1 cup unsulfured molasses
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1 stick unsalted butter, melted
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1/3 cup white wine vinegar
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1/4 cup Creole or brown Mustard
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1/4 cup chile powder
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1/4 cup smoked paprika
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1 tablespoon tomato paste
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1/2 tablespoon garlic powder
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1/2 tablespoon onion powder
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1 teaspoon cayenne pepper
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Pinch of ground allspice
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Two 3-pound racks baby back ribs—membranes removed, racks halved
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Kosher salt
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Freshly ground pepper
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3 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained
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