Drexler's Ribs

• 1 rack pork spareribs (about 3 pounds)
• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Rinse the ribs, pat them dry with a paper towel. Mix the seasonings in a bowl, then sprinkle the seasoning blend on both sides, patting to rub it in. Set up your smoker for indirect heat with a water pan. Use wood chips, chunks or logs, and keep up a good level of smoke. Maintain a temperature of 250 to 300 F. Place the ribs on the smoker, bone side down, as far from the heat source as possible. Cook for 3 to 3 and one half hours, or until a toothpick goes easily into the space between two bones. Sit back, drink a beer, and don't be in a rush. They will get very tender if you give them enough time.
Serves 2-4.