Directions

1. For the ribs, remove the membrane from the back of the chilled ribs using a boning knife or needle-nose pliers. Place the ribs in a large disposable aluminum pan or a large roasting pan and pour in 20 ounces (591 ml) of the root beer. Place 1 bottle of the root beer in a spray bottle; reserve the remaining 1/2 cup (120 ml) of root beer for the glaze.
2. Cover and let the ribs marinate in the refrigerator for at least 4 hours or overnight, turning once.
3. Prepare an indirect fire in your grill or smoker to slow smoke, using apple, cherry, pecan, or oak wood (or a combination).
4. For the Root Beer Rib Rub, combine all the ingredients in a large glass jar with a tight-fitting lid. Secure the lid and shake to blend. This rub will keep in the kitchen cupboard for several months.
5. Drain the ribs and pat them dry with a paper towel. Transfer the ribs to a large baking sheet. Sprinkle the rub all over the ribs.
6. For the Root Beer Glaze, combine the remaining 1/2 cup (120 ml) of the root beer with the honey and butter in a saucepan over medium-high heat. Stir to combine, and cook until just bubbling, then transfer to a bowl.
7. When you see the first wisp of smoke, place the ribs on the smoker rack. Cover and slow smoke at 250°F (121°C) for 2 hours, spraying with root beer every 30 minutes. When the rib meat has pulled back from the bones, carefully turn the ribs over. Turn the ribs again and brush them with the glaze. Close the lid and slow smoke for 15 more minutes so that the ribs develop a beautiful sheen.
8. To serve, leave as whole slabs on a platter or cut into individual ribs. Pass your favorite barbecue sauce, if you like, or the remaining of the Root Beer Glaze.