Your ideas sounds wonderful and I can’t wait to see what my ribs could taste like!

Personally if you can cook them in an indirect heat of a grill/smoker and add some wood smoke flavor, well that is just extra awesomeness. As for the recipes title, basting with beer will help do a couple of things, it’s a slight flavor enhancer but for the most part you are add moisture to the environment you are cooking in, which helps your ribs from drying out and if you are incorporating smoke helps with smoke penetration. Or you can interpret it to mean that you should be drinking while the meat cooks. 4 hours of “basting” should leave you with quite the appetite. Smoking will also leave you with a pink ring of smoke which will look more appetizing than the gray meat. Then again that’s what they make sauces for.

Instead of marinating you could incorporate your marinading ingredients into a beer based BBQ sauce to apply at the end and you would get the same flavor profile on a more attractive end result. It would cut your prep down to removing the silver skin off the back of the ribs and salt and peppering. You want to cook the rib rack whole, Sauce should be applied 5 mins before you pull the ribs off the heat, and cut it up just before serving. Once the ribs are in the oven/on the grill you’ll have the next 3 hours to prepare the BBQ sauce.

As for side dishes, wet naps and cold beer. The reason they always sell ribs in large quantities is because if your not making a party out of it your doing it wrong.

Also the Twisted Nether page has a compilation of everyone who participated in the topic.

As for severed sagefish head…hmm… Normally my diet is indeed inspired from Fear Factor, but fish heads might be a tad extreme. Though I’m sure they’re a delicacy in some parts of the world. I’ll get looking on a recipe!