Instructions: Chile-heads, add whatever hot stuff you want to jazz them up.

Pierce meaty parts of ribs with a fork. Mix rest of ingred. Soak ribs in marinade overnight. Remove from narinade and place on smoker grid or in rib rack on grid. Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-1/2 to 3-1/2 hrs.

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