INGREDIENTS
Servings: 10
Paprika
2 tbsps
Garlic powder
1 tsp
Cayenne pepper
1 tsp
Onion powder
1 tsp
Salt
1 tsp
Fresh ground black pepper
1 tsp
Ground cumin
2 tsps
Brown sugar
1 ½ tbsps.
Ground cinnamon
¼ tsp
Ground cloves
1/8 tsp
Ground nutmeg
1/8 tsp
Pork spareribs
5 lb
Hickory wood chips
2 lb, soaked
Spicy Smoked Ribs
Prep:
30 m
Cook:
17 h 0 m
Ready in:
17 h 30 m
DIRECTIONS
  1. Stir all ingredients from paprika to nutmeg in a medium bowl.
  2. Rub the ribs with the mixture of spices.
  3. Place ribs in a large roasting pan with a lid, let sit in the fridge overnight.
  4. One hour prior to smoking remove the ribs from the fridge.
  5. Heat an outdoor smoker to 200-222°F/95-110°C. Smoke ribs for 6 to 8 hours. Make sure there are enough chips to keep the smoke steady (if you are not sure, throw in a handful every half an hour).
  6. Remove ribs from smoker, let sit for 15 to 20 minutes and serve.
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