Adapted from a Penzey's recipe
1/4 cup sugar
2 tablespoons Kosher salt
1 1/2 teaspoons smoked Spanish paprika or Hungarian sweet paprika
3/4 teaspoon ground cumin
1/4-1/2 teaspoon whole celery seed
3/4 teaspoon Barbecue of the Americas (a Penzey's spice mixture)
3/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2-3 racks baby back pork ribs, membranes removed from backside
2-3 cans of regular beer (I found some ale in the fridge which worked just fine)
Combine all rub ingredients and mix well. The night before serving or early in the day you're serving, rub ribs with spices. Let sit at least 4 hours in the fridge, covered with plastic wrap.
About 6 hours before serving, preheat oven to 250º. Place each rack of ribs on two sheets of heavy duty aluminum foil. Fold up all sides of foil and pour a can of beer. Seal tightly. Repeat with other racks and place all on a jelly roll pan. Bake 4-6 hours, till very tender.
Preheat grill. Open packets and carefully (as these are falling apart at this point) place meat on grill...you may need two spatulas. Slather with your favorite barbecue sauce. Grill just a few minutes to brown, flip carefully and repeat sauce application on other side. Serve with sauce.
Alternatively, you can grill first, then seal into foil packets with beer and bake in oven 4-6 hours.