Food Network: Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

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Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
Recipe courtesy Bobby Flay

Ingredients
Maple-Horseradish Glaze:
2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper

Ribs:
1/3 cup Spanish paprika
3 tablespoons ancho chili powder
3 tablespoons New Mexican chili powder

2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 cups wood chips (hickory, mesquite, or applewood)
4 racks pork ribs (3 pounds each)

Instructions
Glaze:
Whisk all ingredients together in a medium bowl. Season with salt and pepper, to
taste.

Ribs:
Stir spices together in a medium bowl.

About 1/2 hour before cooking time, soak hickory chips in enough water to cover.
Drain chips. In a covered grill, place slow burning charcoal in both sides of a
drip pan. Sprinkle coals with wood chips.

Rub top side of each rack of ribs with about 3 tablespoons of the rub. 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.