INGREDIENTS

INSTRUCTIONS

Mix together the paprika, Old Bay seasoning, chili powder, sugar,
black pepper, garlic powder and onion powder in a bowl. Rub half the
mixture all over the slab of spare ribs, on every side. Reserve the
other half of the dry rub mix.  Heat the oven to 215 degrees. While the
oven is warming, soak the wood  chips in cold water to cover (for about
20 minutes).  Remove the chips from water and spread them evenly in the
base of the  smoker. Place the smoker, uncovered, on top of two
stove-top burners  set at medium-high heat. Let the wood chips smoke
for about 3  minutes. Then place the slab of ribs on the smoker tray,
place the  tray over the wood chips, and cover the smoker tightly with
its lid.  Turn heat down to medium, and leave the smoker on the burners
for 5  minutes. Then transfer smoker to the oven, placing it on the
oven  floor.  After the ribs have been in the oven for 1 1/2 hours,
remove the  smoker and once again place it over two burners set at
medium heat  for 5 minutes. Return smoker to oven floor.  After the
ribs have been in the oven for one hour more, remove the  smoker from
the oven. Carefully lift up the tray holding the ribs,  and pour off
the liquid that has accumulated in the tray. Reserve.  Return tray with
ribs to middle portion of oven, and cook for one  hour more.  While
ribs are cooking, de-grease the reserved cooking liquid, and  measure 2
tablespoons of it into a bowl. If you don't have 2  tablespoons make up
the difference with water. Add the vinegar and  blend well. Reserve.
Add the salt to the remaining dry rub mix and  blend well. Reserve.
Remove ribs from oven and brush top side with the cooking
liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly
over the top side of the ribs. Return to middle portion of oven, and
cook one hour more.  Remove ribs from oven. Let stand 15 minutes. Carve
into individual  ribs and serve.  Suggested drink: Qupe Syrah, 1995.
*It's best if you use a high-quality chile powder-preferably one with
a smoky flavor. My favorite  for this recipe is Smoked Jalapeno Flakes
made by Chile Today, Hot  Tamale in North Brunswick, New Jersey.
Converted by MC_Buster.  Recipe by: TASTE SHOW #TS4912  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“As a former fetus, I oppose abortion…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 38
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1236.9mg
Potassium: 181.8mg
Carbohydrates: 8.7g
Fiber: 2.7g
Sugar: <1g
Protein: 1.5g