---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Shake 'n' Smoke Ribs (How-to)
  Categories: Rubs
       Yield: 1 Servings
  
 ------------------------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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