6 cups (360 g) cherry, apple or pecan tree wood chips

1 tbsp chili powder

1 tbsp paprika

1 tbsp brown sugar

1 tsp salt

1/2 tsp crushed black peppercorns

1 cup (250 ml) amber or dark beer

2 tbsp (30 ml) maple syrup

5 lb (2.2 kg) pork baby back ribs, trimmed of fat

Place a large disposable rectangular aluminum tray under the grill grate. Place the wood chips in the tray. Preheat the grill, setting the burners to high for about 15 to 20 minutes, or until the wood chips start to smoke. Oil the grate.

Meanwhile, in a bowl, combine the spices, brown sugar, salt and pepper. Set aside.minutes.

In a bowl, combine the beer and maple syrup. Set aside.

Rub both sides of the ribs with the spice mix. Place on the grate, side by side, bone side down. Cover with aluminum foil.

Reduce the grill heat to medium-low. Close the lid and cook for 30 minutes. Flip the ribs and drizzle with some of the beer mixture. Cover with aluminum foil and continue cooking for 30 minutes. After the first hour, baste and flip the ribs every 15 minutes for about 30 to 45 minutes, or until the ribs are tender. Check the ribs frequently toward the end of the cooking, since they caramelize and burn easily.

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