SHAKE 'N' SMOKE RIBS (HOW-TO)

      Title: SHAKE 'N' SMOKE RIBS (HOW-TO)
  Categories: Rubs
       Yield: 1 Servings
  
 MMMMM------------------------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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