Anonymous Tue May 23 19:40:23 2006

2 7 pound racks of pork ribs

***RUB***

1/2 cup ground black pepper

1/2 cup paprika

1/2 cup sugar

2 tablespoon kosher or sea salt

4 teaspoons dry mustard

2 teaspoons cayenne pepper

The night before... The ribs should be trimmed of all hard fat and the membrane removed

from the underside. To remove it, poke a hole and run your finger under the membrane,

then rip it away. Rub both sides of the ribs with a thick coat of the rub. Place the ribs in a

plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill

Jamison, published by The Harvard Common Press, Boston, Massachusetts, for the

inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) The

next day. Remove the ribs from the refrigerator and let them come to room temperature.

Start a fire in your Weber Grill or smoker with charcoal. As the coals turn gray add hard

wood chunks or water soaked wood chips. Bring the smoker temperature to between 210

and 225F by adjusting the vents. Hold this temperature throughout the smoking (90

minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook

them, in heavy smoke, for at least two

hours. Add wood or chips every 30 minutes or so. The ribs should have a dark