Ingredients
4
cups hickory wood chips
5
pounds pork spareribs (not cut into 16 serving pieces)
Barbecue sauce, if desired
1
tablespoon garlic powder
1
tablespoon paprika
2
teaspoons ground red pepper (cayenne)
2
teaspoons dried thyme leaves, crumbled
1
teaspoon salt
1
teaspoon pepper
Preparation
In large bowl, cover wood chips with water; soak 30 minutes.
Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer’s directions.
In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.
