8-10 hickory or oak wood chunks
2 tsp. paprika
1/2 - 1 tsp salt
1/2 tsp. pepper
3-4 lbs. beef back ribs
1/2 C. bottled barbecue sauce
1/4 C. frozen orange juice concentrate, thawed
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. grated fresh ginger
1. At least 2 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
2. For rub, in a small bowl combine paprika, salt and pepper. Trim fat from ribs. Sprinkle rub evenly over ribs; rub in with your fingers.
3. For sauce, in a small bowl stir together barbecue sauce, orange juice concentrate, soy sauce and ginger.
4. In a smoker, arrange preheated coals, half of the drained wood chunks, and the water pan according to the manufacturers directions. Pour water into pan. Place ribs, bone side down, on the grill rack over water pan. Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with sauce during last 15 minutes of cooking. Add more coals, wood chunks, and water as needed. Pass the remaining sauce with ribs
Nutrition: 277 calories; 12g fat; 5g sat fat; 13g carbs; 28g protien