2 tbsp. paprika
1 tbsp. onion powder
1-1/2 tsp. pepper
1-1/4 tsp. salt
1/2 tsp. cayenne pepper
1 rack pork ribs
Soaked wood chips
Memphis Moppin' Sauce (see separate recipe)

Prep time: 10 minutes, Cook time: 2 to 3 hours

Stir together seasonings in a small bowl. Rub over the surface of ribs, putting most of the mixture on the top. Place soaked chips in a wood chip basket and place directly on coals or on gas grill over high heat. When chips begin to smoke, place brisket on grill over indirect heat. (Using indirect heat is important to not char the outside of the meat. See p. 52 for indirect heat instructions.) Cook for 1 to 2 hours, turning once or twice and adding more wood chips as necessary to maintain smoke. Remove from grill and place in a large shallow pan. Add 1 inch of water to pan and seal well with heavy duty foil. Return to grill and cook over very low heat or in 300°F oven for 1 hour. Cut into individual ribs and serve with Memphis Moppin' Sauce.

Makes 6 servings.

850 calories, 56 g protein, 67 g total fat (25 g sat., 0 g trans), 2 g carbohydrate, 1 g fiber, 1 g sugar, 270 mg cholesterol, 720 mg sodium, 22 points

2 tbsp. paprika,1 tbsp. onion powder,1-1/2 tsp. pepper,1-1/4 tsp. salt,1/2 tsp. cayenne pepper,1 rack pork ribs,Soaked wood chips,Memphis Moppin' Sauce