Dan's Spicy Smoked Spareribs
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   8 lb Spareribs; pork, in 4-rib sections
        ---dry ingredients---
   1 tb Ginger; powdered
   1 tb Mustard; powdered
   1 tb Paprika
 1/2 tb Salt
 1 ts Black pepper
   1 ts Chili powder
   1 ts Sage; powdered
   1 ts Crushed red pepper
        ---basting sauce---
 1/2 c  Tomato juice
   2    Peaches
   2 tb Barbecue sauce
   1 tb Onion; finely minced
   1 tb Bell pepper; finely minced
        Juice of one and one-half limes

To get started, place a handful of hickory or mesquite chips into cold 
water and set aside. Parboil rib sections in boiling water for about ten 
minutes (this partially cooks them and renders much of the fat). Remove rib
sections and set on wire rack to cool. Combine dry ingredients in a bowl 
and blend well with a fork. When rib sections are cool, rub the dry 
ingredient mixture into the meat. Stack rib sections, seal in aluminum foil
and let them sit in the refrigerator for about two hours. After two hours, 
start the coals in your smoker. Combine ingredients for basting sauce in a 
blender and blend until smooth. Transfer the basting sauce to a saucepan 
and heat over low heat until it begins to bubble. If you prefer for the 
basting sauce to be thicker, mix 2 tablespoons of arrowroot with 1/4 cup of
cold water, and mix a little of the mixture into the basting sauce a bit at
a time until desired consistency is achieved. When the coals are uniform 
gray, scatter a few of the wet wood chips over them. Rub grill with a paper
towel dipped in olive oil. Brush ribs with basting sauce and place them on 
the grill. Cover with smoker lid (leave vents about half-open). Grill the 
ribs for about an hour, turning about every fifteen minutes and basting as 
you turn them. Add wood chips to the coals as necessary to maintain smoke. 
Serve ribs with warm basting sauce.

Formatted for Compu-Chef by Jess Poling
Posted to rec.food.recipes by Z Pegasus on Dec 21, 1998.
Adapted by Patti Vincent