Dan's Spicy Smoked Spareribs

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