Combine 1 cup beer, cider vinegar, hot sauce, and barbecue rub in a large zip-top bag and mix until the rub is fully incorporated and the marinade is smooth. Place the rack of pork ribs in the bag, seal it, and massage the marinade into the meat, ensuring all surfaces are coated. Refrigerate overnight or for at least 8 hours—this allows the flavors to penetrate deeply and the acid to begin tenderizing the meat. I prefer overnight marinating because it really makes the ribs more flavorful and tender than a shorter soak.

Preheat your grill to 250-300°F using indirect heat (if using a charcoal grill, bank the coals to one side; if gas, use only one or two burners on low). Place a drip pan filled with water beneath the grate on the unheated side to catch drippings and maintain moisture. Remove the ribs from the marinade and place them bone-side down on the cool side of the grate over the drip pan, then pour any remaining marinade over the top.

Tent the ribs loosely with aluminum foil to trap steam and smoke, which will help keep them moist and tender. Grill for approximately 2 hours at 250-300°F without disturbing them—this low temperature and long cooking time breaks down the connective tissue and renders the fat slowly for maximum tenderness and flavor. The ribs are done when the meat pulls back from the bones and a fork easily pierces the thickest part.

While the ribs are cooking during the final 30 minutes, whisk together 1 cup barbecue sauce, 1/3 cup beer, 1 tablespoon honey, and 1/2 teaspoon liquid smoke in a small bowl. The beer adds complexity and a subtle tang, the honey provides caramelization and sweetness, and the liquid smoke deepens the grilled flavor. I like to warm this mixture gently so it combines better and brushes onto the ribs more smoothly.

Carefully remove the foil from the ribs and brush them generously with the beer-enhanced sauce from Step 4, coating both the top and underside. Increase the grill temperature to 400-450°F and move the ribs directly over the heat source. Grill for 8-12 minutes, turning and recoating with sauce every 1-2 minutes, until the sauce caramelizes and creates a dark, charred crust on the edges—watch carefully to avoid burning.

Transfer the ribs to a cutting board and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping each bite moist and tender. Cut between the bones to separate the individual ribs and serve immediately while still warm.