Jack and Bobby's Smoked Dry Rub Ribs

Dry rub #6:
1 cup salt
1 cup paprika
1 cup ground black pepper
1 cup cumin
1 cup Ancho chile powder

Six 3-pound pork ribs

Jalapeno Dippin' Sauce:
4 jalapeno peppers, seeded and chopped
1 cup New Mexican Red peppers diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid fruit pectin

Ribs:
Mix the first 5 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 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating.

Jalapeno Dippin' Sauce:
In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and
bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be
careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well.
Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate
individual ribs and serve.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3615
Source URL: http://www.pepperfool.com/recipes/bbq/smoked_dry_ribs.html