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Prep 15min
Total5hr15min
Servings6
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Ingredients
Ribs
4
cups hickory wood chips
5
pounds pork spareribs (not cut into 16 serving pieces)
Barbecue sauce, if desired
Hot And Spicy Rub
1
tablespoon garlic powder
1
tablespoon paprika
2
teaspoons ground red pepper (cayenne)
2
teaspoons dried thyme leaves, crumbled
1
teaspoon salt
1
teaspoon pepper
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Steps
1
In large bowl, cover wood chips with water; soak 30 minutes.
2
Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer’s directions.
3
In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
4
Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.
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These spicy-hot ribs are great served with your favorite coleslaw, potato salad and iced tea—or any other drink that suits your mood.
Slide knife under silverskin; lift and loosen until you can grab it with a paper towel. Pull it off in one piece if possible.
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