Shake 'n' Smoke Ribs (How-to)

---------- Recipe via Meal-Master (tm) v8.04

Title: Shake 'n' Smoke Ribs (How-to)
Categories: Rubs
Yield: 1 Servings

------------------------THE DRY RUB------------------------
2/3 c Dark Brown Sugar, packed
1/4 c Paprika
2 tb Garlic Powder
1 tb Cayenne pepper
1 tb Black Pepper
1 tb White Pepper
2 ts Coriander, ground
1 ts Salt

~-------------------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

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