Smoked Ribs with Maple-Horseradish Baste

Ingredients

Maple-Horseradish Glaze:

• 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

Ribs:

• 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)

Directions

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