What Beer I drink with Bar-B-Q

I really enjoy smoking pork ribs or beef brisket. I like paring brown or amber ales with barbecue. The sweetness of brown and amber ales blends with the sweetness of Texas Barbecue. Some of my favorite beers I drink with barbecue are Full Sail Amber, Breckenridge Avalanche,Flying Dog Old Scratch, Brooklyn Brown, or Real Ale Brewhouse Brown. When I smoke ribs or brisket, I begin by spicing the meat with a few different spices. Garlic salt, Cajun seasoning,fajitas seasoning,or just use a quote "brisket rub" such as the recipe Grady Spears, a well known Fort Worth Cowboy Chief, suggests. Grady's recipe is as follows:
1 cup brown sugar, packed
2 tablespoons molasses
2 teaspoons paprika
2 teaspoons dried thyme leaves
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder

Using your hands, completely cover the meat with the rub, place them on a plate, cover with plastic wrap, and refrigerate for 2 to 4 hours. Remove the meat from the refrigerator and allow them to return to room temperature while you prepare the smoker. I like to smoke meat with pecan or mesquite at 275 - 300º for about 4 hours. At that time I take heavy foil and make a "foil boat". It should cover the top and bottom and seal all the way around. Coat the meat in your preferred sauce. You can make your own sauce as well. Lance Johnson's personal choice is ketchup and coke-cola cooked down on the stove until thick and season to taste. Close the foil up and place on a raised sided pan or sheet so there is no chance of leaking and making a mess. Place in the over at 350º for around 2 hours.
Then enjoy.
Bill Germay