Source: Chile Pepper Magazine
Yield: Serves 6 people per rack
2 4-pound baby back rib racks
your favorite Cajun rub
3 1/2 cups Cajun barbecue sauce, divided
6 oz dark beer
1/4 cup molasses
1/4 cup olive oil
3 tbs red pepper flakes
1 tbs cayenne pepper
6 cloves of garlic, crushed and chopped
1/4 cup dried diced onions
Remove the thin membrane from the underside of the rack, covering the bones. Cover the entire rac, front and back with the rub, patting aggressively to get the rub into the meat. Place in fridge covered, overnight.
Prepare the night before. Combine in a large pot all of the sauce ingredients using only 2 1/2 cups of the Cajun barbecue sauce and bring to a boil, cover and then simmer for 30 minutes. Remove from the heat and allow sauce to come to room temperature.
Smoking/grilling the ribs:
Ribs must be smoked over indirect heat. Get your grill to medium temperatture, add the wood chunkc and place the racks on the sides of the grill. Allow the ribs to slowly smoke for 1 1/2 to 2 hours, turning over a time or two. During the last half hour brush generously with the extra cajun barbecue sauce. Rib meat will pull back from the bones when done. Remove from grill, cut ribs into bone pieces and toss into a super large mixing bowl. Add the sauce and toss.