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1
Pre-heat a wood meat smoker, using lump charcoal, to 150 degrees Fahrenheit (65.5 degrees Celsius).
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2
(If a wood meat smoker is unavailable, use a gas barbeque and light one-half of the surface on low and place the ribs on the non-lit side).
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3
Soak the hickory wood chips in a bowl of water, and set aside.
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4
To create a spicy basting sauce for the ribs, mix together the extra virgin olive oil, garlic paste, soy sauce, and red pepper sauce.
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5
Set aside.
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6
To create the dry rub, mix the onion pwdr, chili pwdr, paprika, salt, thyme, garlic pwdr, and brown sugar in a bowl.
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7
Blend well.
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8
Apply the dry rub to the ribs.
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9
Set the seasoned ribs on edge, using rib holders, and place in smoker.
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10
Allowing ribs to slow cook in the smoker for 2 1/2 hrs.
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11
Add in the hickory chips to the direct heat.
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12
Close the door of the smoke, and allow the smoke to penetrate the ribs for 15 min.
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13
Repeat this process by adding more wood chips.
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14
After 15 min (a total elapsed time of 3 hrs in the smoker), apply 1/3 of the spicy basting sauce, and repeat every 5 min.
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15
Pre-heat a barbeque to medium heat.
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16
Remove the ribs from the smoker, and place on the heated barbeque.
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17
Cook for a total of 10 min, turning the ribs frequently.
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18
Turn the barbeque to a low heat, and baste the ribs with the bottled barbeque sauce.
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19
Cook the ribs for an additional 5 min, or possibly till the sauce is glazed.
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20
Cut the ribs into three-rib pcs and serve hot.
