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Ginger-Orange Smoked Beef Ribs

Ready In: 360 Minutes

Prep Time: 60 Minutes

Cook Time: 180 Minutes

Serves 4

At least 1 hour before smoke-cooking, soak 4 cups (oak or hickory) wood chunks (for smoker method) or 4 cups (oak or hickory) wood chips (for grill method) in enough water to cover. For the dry rub, in a small bowl combine the paprika, salt, and pepper. Sprinkle mixture evenly over both sides of ribs; rub mixture onto ribs.
Smoker method: Drain wood chunks. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. If desired, place ribs in a rib rack. Place ribs on the grill rack over the water pan. Cover and smoke for 2-1/2 to 3 hours or until tender.
Grill method: Drain wood chips. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Sprinkle one-fourth of the chips over the coals. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover; grill for 1-1/4 to 1-1/2 hours or until tender. Add more wood chips every 20 minutes and more coals as needed.
Meanwhile, for sauce, stir together the barbecue sauce, orange juice concentrate, soy sauce, and gingerroot. Brush ribs with sauce once or twice during the last 15 minutes of smoking or grilling. Pass any remaining sauce. Note: Ribs may be purchased in a rack or cut into individual pieces. if left as a rack, cut into individual pieces to serve.