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Dry-ish rub for smoked pork ribs

Mix together:
1 Tablespoon salt

1 Tablespoon brown sugar

1 Tablespoon fennel seed

2 teaspoons chili powder

1 teaspoon cumin seed

2 teaspoon onion powder

½ teaspoon cayenne pepper

2 T chopped fresh ginger

(Below are instructions for the smoked ribs, but if you don't have a smoker, you can wrap ribs in heavy duty foil and bake in a 275 degree oven for 3 hours or until done. Serve with the bbq sauce and enjoy the delicious!)

Rub onto 2 pounds of  pork ribs.

Hang racks in smoker

with mesquite pellets and hickory chunks.

Smoke for 4-5 hours

 at 225 degrees

My husband urged me to buy the Smokin' Tex many years ago. Having a charcoal water smoker already, I thought an electric smoker wasn't necessary. Boy, was I wrong. I highly recommend the Smokin' Tex. It is probably my favorite kitchen appliance of all time. It's about the size of a small dishwasher and is insulated and simple to use. Since it is insulated, it needs no preheating.Fill the smoker box, set your temp, plug it in and you're free! No more minding the charcoal for hours on end. Trust me, you will never use an oven to cook a turkey again!

The smoked meat and well-seasoned smoker.

BBQ sauce (…the secret ingredient is delicious)

¼ Cup orange juice

½ Cup cherry jam

1 Tablespoon nam prik pao (also called chili paste in soy bean oil)

1 Tablespoon chopped ginger

1 Tablespoon minced garlic

2 teaspoons Chinese five spice powder

2 Tablespoons flat beer

3 Tablespoon soy sauce

3 Tablespoons Korean barbeque sauce

Combine all in medium saucepan and simmer until thickened. Before serving, add 2 Tablespoons hoisin sauce.

For a cheater's version, use your favorite bottled barbeque sauce, but add 2-3 teaspoons of five spice powder and some soy sauce to Asian it up.

Cut ribs apart, toss in sauce and throw onto grill or broil in oven until burny. Pace yourself.

Serve with caramelized apple mashed potatoes from Sheila Lukins' Ten. A brilliant cookbook.