Rack of Louisiana Ribs or Baby Back Ribs
Marinade:
1 cup rice wine vinegar
1 teaspoon ground ginger powder
1 teaspoon onion powder
2 tablespoon chopped garlic
2 tablespoon sesame oil
2 tablespoon soy sauce
½ cup peanut oil
Wood chips for smoke, oak, hickory, cherry, apple or mesquite,
about three cups, soak in water for at least one hour.
Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. Allow ribs to smoke for 3 hours change smoke pouch each hour.
Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
Ribs can also be cooked in smoker at 225 degrees for 6 to 8 hours.