3 TBSP fresh Lemon Juice
1 TBSP minced Garlic
2 slabs Baby Back Ribs (about 1 1/2 lbs each)
Kosher Salt and freshly ground Black Pepper
2 bottles (12 oz each) Budweiser
In a small bowl, stir together the harissa paste, lemon juice and garlic. Set aside.
Rinse the ribs and pat dry with paper towels. Using a dull butter knife, loosen the thin papery membrane that runs along the underside of the ribs, then pull it off with your fingers (or with a paper towel). Rub the ribs generously on both sides with salt and pepper, then slather all over with the harissa mixture. Wrap the ribs in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Ribs can either be smoked or grilled. For grilling prepare the grill for indirect heat grilling. First you will want to oil the grill rack. For smoking you will also want to oil the grill rack as well. Also for smoking use the beer in the water pan, pour in both bottles and then fill the rest of the way with water.
Place the ribs bone side down on the grill. If grilling you will want to baste every 10 minutes with the beer on both sides until the ribs are tender and cooked through. For smoking you just put them in and leave them until they are tender and cooked through. (We made these ribs by smoking.)
(Harissa paste was rather difficult to find, but I ended up finding it at Dean and DeLuca)
