6 three-pound pork rib racks
jalapeno dippin sauce -- see * note
=== dry rub # 6 ===
1 cup salt
1 cup paprika
1 cup freshly-ground black pepper
1 cup cumin
1 cup ancho chile powder
Instructions:
* Note: See the "Jalapeno Dippin' Sauce" recipe which is included
in this collection. Mix the dry rub ingredients together well. Rub
ribs side to side and top to bottom and place in the refrigerator
overnight. Allow ribs to sit out at room temperature for 1 hour before
smoking. Smoke at 200Ffor 4 1/2 to 5 hours. Allow to sit covered for
1/2 hour before eating. Separate into individual ribs and serve with
the Jalapeno Dippin' Sauce. Recipe Source: GRILLIN' & CHILLIN' with
Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3615
)
