INGREDIENTS

INSTRUCTIONS

~-------------------THE MOP---------------------------------- 1 tb
Butter 1 ea Medium Onion, grated 8 ea Cloves garlic, miced 1 ea 12 oz
can tomato paste 1 c  Red wine vinegar 1/2 c  Water 1/2 c  Molasses
1/2 c Packed Dark Brown Sugar 3 tb Worcestershire sauce 3 tb Chili
powder 1 tb Dry mustard  Note  These instructions are for beginning
smoke/cooker enthusiasts. It  should work equally well in the Brinkman
type of water/cookers as  well as most other cookers.  The main
requirement is the ability to  maintain the cooking chamber temperature
between 180 and 250 degrees  and the cooker must have a water pan to
maintain the humidity close  to 100%. Add all of the ingredients for
the rub into a ziplock bag  and mix thoroughly.  Add the ribs, shake
throughly to ensure complete  covering of the ribs and store in the
refrigerator overnight.  About 5 1/2 - 6 hours before you plan on
serving the ribs, fire up the  smoker and make the sauce.  To make the
sauce, saute the onion and  garlic in a little oil until golden brown.
Then add the remaining  ingredients and stir frequently until
everything is totally  dissolved. Cook on simmer for about 30 minutes.
Once the cooker has settle down to a good bed of coals,  place the
ribs on the grill over a pan of cold water.  Let smoke, covered and
undisturbed for about 2 hours.  At that point, open the smoker lid  and
basted the ribs well with the mop, taking this opportunity to  check
the coals in the fire pan and the liquid level in the water  pan.
Replenish as needed, adding wet wood for plenty of smoke as  well.
Cook the ribs for 3 hours more, turning and basting them after  1 hour
and agian after 2 hours. As always in smoke cooking, precise  timing is
not terribly important here. Just keep the smoke up and the
temperature between 180 and 240 degrees and be liberal with your
mopping.  By the end of their 5 hours on the grill, the ribs will have
long  since reached the required internal temperature of 185 for fresh
pork, but you can't overdoo ribs by smoking, and the long, slow
cooking will have rendered them tender to a tee.  About 10 minutes
before you are ready to serve the ribs, treat them  to a final mop,
letting it set to a tantalizingly rich glaze over  what may be the most
succelent ribs you've ever tasted.  For finger-licking aficionados,
provide yet more hot mop sauce served  up in dipping bowls.  A finger
bowl for cleaning the hands will be  appreciated and many, many napkins
for cleaning up... Enjoy  Source:  Where There's Smoke, There's Flavor
by Richard W. Langer  Posted to bbq-digest V3 #009  Date: Mon, 02 Sep
1996 09:04:16 -0700  From: Carey Starzinger <cstarz@teleport.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 822
Calories From Fat: 69
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 2415.3mg
Potassium: 1764.2mg
Carbohydrates: 197.8g
Fiber: 24.9g
Sugar: 148.3g
Protein: 12.7g