Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

• 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
• 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)

1. Whisk all ingredients together in a medium bowl.
2. Season with salt and pepper, to taste.
3. Ribs:
4. Stir spices together in a medium bowl.
5. About 1/2 hour before cooking time, soak hickory chips in enough water to cover.
6. Drain chips.
7. In a covered grill, place slow burning charcoal in both sides of a drip pan.
8. Sprinkle coals with wood chips.
9. Bring temperature to 220 degrees F.
10. Rub top side of each rack of ribs with about 3 tablespoons of the rub.
11. Place ribs, bone side down, on grill.
12. Close cover or place cover on the smoker.
13. Grill about 4 hours, adding chips every 20 minutes.
14. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

maple syrup, horseradish, mustard, ancho chili powder, salt, spanish paprika, ancho chili powder, new mexican, ground coriander, ground cumin, kosher salt, ground black pepper, wood chips, pork

Taken from www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-smoked-ribs-with-maple-horseradish-baste-recipe.html (may not work)