Barbecue Pork Ribs

• 1 cup hickory wood chips
• 2 cups water
• 1 1/2 tablespoons Hungarian sweet paprika
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons Spanish smoked paprika
• 1 1/4 teaspoons ground red pepper
• 1/2 teaspoon celery seeds
• 2 tablespoons canola oil
• 2 tablespoons cider vinegar
• 8 garlic cloves, minced
• 1 (3-pound) rack pork loin back ribs, trimmed
• 1 1/2 teaspoons kosher salt
• Cooking spray

1. Soak wood chips in water 1 hour. Drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on heat element on right side. Place a disposable aluminum foil pan on heat element on left (unheated) side. Pour 2 cups water in pan.
3. Combine sweet paprika and next 5 ingredients (through celery seeds) in a small bowl. Stir in oil, vinegar, and garlic to form a paste. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Sprinkle both sides of ribs with salt; rub with spice paste. Coat grill rack with cooking spray; place on grill. Place ribs, meaty sides down, on grill rack over direct heat; cover and grill 10 minutes. Turn ribs over, and move them over indirect heat, covering left burner. Cover and grill 20 minutes.
4. Preheat oven to 250u0b0.
5. Remove ribs from grill; wrap with heavy-duty foil. Place foil-wrapped ribs on a baking sheet; bake at 250u0b0 for 2 hours or until meat begins to pull away from the bone. Let ribs stand 10 minutes before slicing. Serve with drippings.

hickory wood chips, water, sweet paprika, ground cumin, brown sugar, spanish smoked paprika, ground red pepper, celery seeds, canola oil, cider vinegar, garlic, rack pork loin back ribs, kosher salt, cooking spray

Taken from www.myrecipes.com/recipe/barbecue-pork-ribs (may not work)