Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Ingredients

• 2 cups pure maple syrup
• 1/2 cup prepared horseradish
• drained
• 2 heaping tablespoons Dijon mustard
• 1 tablespoon ancho chili powder
• Salt and freshly ground pepper
• 1/3 cup Spanish paprika
• 3 tablespoons ancho chili powder
• 3 tablespoons New Mexican chili powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 tablespoons kosher salt
• 2 teaspoons ground black pepper
• 3 cups wood chips (hickory
• mesquite
• or applewood)
• 4 racks pork ribs (3 pounds each)

Instructions

1. Whisk all ingredients together in a medium bowl.
2. Season with salt and pepper, to taste.
3. Ribs:
4. Stir spices together in a medium bowl.
5. About 1/2 hour before cooking time, soak hickory chips in enough water to cover.
6. Drain chips.
7. In a covered grill, place slow burning charcoal in both sides of a drip pan.
8. Sprinkle coals with wood chips.
9. Bring temperature to 220 degrees F.
10. Rub top side of each rack of ribs with about 3 tablespoons of the rub.
11. Place ribs, bone side down, on grill.
12. Close cover or place cover on the smoker.
13. Grill about 4 hours, adding chips every 20 minutes.
14. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.