4-5 lb. Danish pork ribs (butcher-cut lengthwise)
reusable wood-chip smoker tray with wood chips
gas or charcoal smoker grill
favorite barbecue sauce
maple syrup
aluminum foil
large roasting pan, to fit ribs close to single layer
a lazy Sunday (optional)

If ribs have been frozen, thaw in microwave or refrigerator. Preheat grill and use smoker tray as recommended, on hottest part of grill, at first.

Place ribs bone side down at beginning, and use aluminum foil to prevent juices from causing flare-up. Turn and rotate ribs every 5 to 7 minutes during smoking cycle. Gas grills require low heat after smoking begins. Charcoal grills will benefit from a raised tray approach. Smoking cycle will be from 25 minutes to 45 minutes, depending on heat of fire (watch closely).

After smoking (always do this on low heat to avoid losing moisture of ribs) remove to roasting pan with aluminum foil covering bottom of oil sprayed pan (in case of leaks), and brush with mixture of barbecue sauce and maple/honey/brown sugar in a 2:1 ratio (1 cup sauce to 1/2 cup maple syrup). Best ratio is 1 1/2 cups sauce to 3/4 cup sweetener. At this point, you may refrigerate, if serving later.

One hour before serving, preheat oven to 350°F for ten minutes. Cover ribs with additional foil and crimp edges of bottom and top foils. Bake additionally, 20 to 45 minutes to internal temperature of 160-170°F. To conserve energy, turn oven off for last five minutes of baking.

Cut ribs in two bone ribs, with additional sauce for dipping. Serve with corn-on-the-cob, baked potatoes, potato salad or cole slaw.

Submitted by: Steven Deer