4 tablespoons hickory wood chips, for stovetop smoker

Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.

Remove ribs from the refrigerator and prepare a stovetop smoker with 4 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. (Depending on your smoker, you may have to smoke the ribs 1 slab at a time, cutting the slab in half so that it fits in the smoker, and then repeat the smoking process for the second slab of ribs.) Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a baking sheet with low sides and add 1 cup of water to the pan. Brush the ribs on both sides with the barbecue sauce. (If you have to smoke the second slab of ribs separately, do so now, setting the first slab aside, covered, until you can bake them both together.) Wrap the pan tightly with aluminum foil, place the sheet pan in the oven, and bake until the ribs are fork-tender, about 1 1/2 hours. Remove the ribs from the oven and set the oven setting to broil. Brush the ribs generously with more of the BBQ sauce and broil the ribs about 6 inches from the heat source until ribs are bubbly and lightly charred around the edges, 2 to 4 minutes. Serve with the baked beans, coleslaw, and onion rings.

Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.

Yield: about 2 cups

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Combine all ingredients in a blender and process until thoroughly blended and smooth. Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Yield: about 2 cups