Outdoor Cooking: Bbq Ribs 02 by Recipe Cottage

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	Bbq Ribs 02

		Start out with just over a three pound rack with the membrane removed by the butcher. Use a dry rub consisting of 1/2 box brown sugar, 1 tablespoon black pepper, 2 tablespoons paprika, 2 teaspoons red pepper, 2 teaspoons salt. After applying the rub, seal them in plastic storage bags and refrigerate for a few hours. Let come to room temperature. Start your smoker (such as a Brinkman Smoke King - a vertical water type smoker made of heavy steel with a large door four racks for cooking and a sealed top). Fill firebox with about 5 pounds of lit charcoal, and put about a half pan of water in smoker. Add the ribs and empty the juices that had collected in the plastic bags to the water pan and cook at about two hundred degrees for three hours. Add another five pounds of lit charcoal and three fist sized hunks of maple hardwood and cook another three hours. Light up a gas grill with burners on low, put the ribs on and bast with commercial or homemade bbq sauce. Turn ribs after five minutes or so, basting with sauce again and remove from grill.