Take the half slab of ribs and slice in half. Take a pork rub (I use Chicago Steak & Chop) and liberally rub top, bottom, and edges of ribs. Wrap tightly in plastic wrap and refrigerate over night.
Next morning take a medium size crock pot and pour in beer and 2 tbls liquid smoke. Unwrap ribs and place them in the crock pot also, meaty side down. Set crock pot on low and set timer for 6 hours.
Every two hours Turn the ribs over. Be careful after the first two hours. They will become very tender and can easily start falling apart.
After six hours remove the ribs from crock pot and place in a pan. Preheat oven to 350 degrees. Take barbecue sauce of your choice and spread over entire surface of ribs.
Place pan in oven for 25 minutes which will cook down rib sauce. Vary time 5 minutes either way depending if you like wet or nearly dry ribs sauce. Remove from pan and serve!
This admittedly is a small serving of ribs. In my case it’s just the wife and I. Increase rib amount as desired. Amount of beer and liquid smoke is variable and adjustment is not that big of a deal. Just as long as the ribs stay moist while cooking, low heat and beer will make them fall off the bone, literally.