Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Ingredients

• 1 tablespoon ancho chili powder 
• 3 tablespoons ancho chili powder 
• 3 tablespoons new mexican chili powder 
• 2 tablespoons dijon mustard 
• 2 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 2 teaspoons ground pepper black
• 0.5 cup horseradish prepared drained
• 2 tablespoons kosher salt 
• 2 cups maple syrup pure
• 0.3 cup paprika spanish
• 3 cups wood chips hickory, mesquite, or applewood
• 12 pounds pork ribs 
• 8 servings salt and pepper freshly ground

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

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