Coal-Smoked Spare Ribs

The method

1. Mix sugar, paprika, salt and garlic into a dry rub and coat both racks. Rest 1 hour.
2. Smoke at 225 F over hickory for 6 hours, spraying lightly with apple juice every hour.
3. Simmer stout, molasses and vinegar to a thick glaze; brush every 20 minutes for the final 90 minutes.
4. Rest 15 minutes loosely tented, then slice between the bones.