I learned how to BBQ watching my Dad. With pork ribs, it’s always low and slow. Mine are cooked with layers of flavor. Two very important rules: #1-never walk away from your grill when cooking ribs; they could burn in an instant. #2-Serve with plenty of napkins.
Heat grill to medium. Pat ribs dry with paper towel. In a small bowl mix together salt, pepper and garlic salt. Sprinkle both sides of ribs evenly with seasoning mix (you may not use it all).
Place butter in a small saucepan and heat until melted. Slowly pour in the beer. Set aside.
Cook whole seasoned sides for 18 minutes; turning every 3 minutes. Remove to a cutting board, and slice each rib apart. Return to the grill, cut side down.
Start basting ribs with beer-butter. Baste and turn each rib every 5 minutes, for a total of 20 minutes.
Dip each rib into sauce, covering completely, and shaking off excess. Adjust heat to low. Cook for 5 minutes on each side. Dip into sauce a second time. Cook again for 5 minutes on each side. Note: The trick is to keep the heat low enough so the sugar in the sauce does not burn. If you smell burning, lower the heat.