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The day before your cook, remove the membrane from the back of the ribs. Combine the BBQ rub, sugar, and salt, then season both sides of the ribs with the BBQ rub. Once seasoned on both sides, place the ribs on a rack set into a baking sheet. Refrigerate overnight.
Prepare the charcoal grill by filling the bottom of a Napoleon Charcoal Starter with paper, then fill the starter with African Charcoal. Light the paper and allow the charcoal to ash over and fully ignite before pouring the charcoal into a pile on one side of the charcoal grill. Allow the grill to warm up to about 225°F. Keep the grill cool by only opening the bottom vent one notch - keeping it nearly closed.
When heated, place the ribs on the cool side of the BBQ, where there is no charcoal. Carefully lift the hinged grids over the charcoal and add your favorite wood chip or chunk flavour. We recommend apple, cherry, or maple to compliment the floral notes of the African Charcoal.
Smoke the ribs for about 3 hours until they've become a deep mahogany colour. At this point, check the temperature of the ribs using a BBQ thermometer. You're looking for a temperature of around 190°F to 203°F, the temperature at which the fat and collagen melts, creating the juiciest BBQ you've ever had! (If the ribs have not reached that yet, wrap them in foil and continue to cook using indirect heat for up to 2 more hours.)
While waiting for the ribs, combine the BBQ sauce and the beer. Once the ribs have come to the perfect temperature it is time to sear and sauce them. Open the bottom vent of the charcoal grill and heat things up to 375°F or higher. (If after 5 minutes the BBQ isn't getting much hotter, you can add a few more chunks of charcoal to the fire.)
Mop the ribs with your Crazy Canuck sauce and beer mixture on both sides and sear them over the direct heat of the charcoal until the sauce is caramelized and glossy.
Serve the ribs right away, with extra sauce, beer, and your favourite side dishes.
