Smoked pork ribs with honey and smoked jalapeño glaze

Ingredients:

Pork and Honey Chipotle Glaze

• 2 sections of pork spare ribs, 12 ribs each, membrane removed
• 1.5 cups clover honey
• 3 tablespoons smoked jalapeños in adobo sauce
• A sprig of parsley, for decoration
• Special device: a container for starting coals and newspaper; 4 cups of walnut or oak chips, soaked in cold water for at least 1 hour

Dry marinade for rubbing

• 1/2 cup chili seasoning with ancho peppers
• 1/4 cup paprika
• 1/4 cup ground black pepper
• 1/4 cup mustard powder
• 1/4 cup salt
• 1/4 cup coriander
• 2 tbsp. l. dried oregano
• 2 tbsp. ground cumin
• 1.5 tablespoons ground chile de árbol
• 1/4 cup vegetable oil
• Mix in a small bowl

Preparation:

1. Brush both sides of the rib sections with oil and rub with the spice mixture.
   
   Wrap in plastic wrap and refrigerate to marinate for at least 12 hours. Remove ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
2. Place a few sheets of newspaper in the bottom of the firebox. Fill it to the top with charcoal. Remove the top grate from the barbecue. Place the firebox on the bottom grate. Light the newspaper and let the charcoal burn for 20 minutes, until the ash turns gray.
3. Open the bottom vent on the barbecue. Pour hot charcoal onto one half of the bottom grate. Using a metal spatula, spread the charcoal to cover approximately 1/3 of the grate and scatter half of the water-soaked wood chips over the charcoal. Place a drip pan filled with water on the coals.
4. Place the top rack on the barbecue. Place the ribs, charred side down, on the rack, making sure there are no coals underneath. Charcoal should be on one side only. Slowly smoke the ribs for 1 hour 30 minutes, until done, adding more coals if necessary.
5. Begin brushing the ribs with glaze during the last 30 minutes of cooking.
   
   Place the ribs on a baking sheet; brush with a little more glaze and let rest for 10 minutes. Transfer them to a cutting board and cut between the bones to separate the ribs. Arrange the pieces on a platter and serve.
   
   Honey and Smoked Jalapeño Glaze:
   
   Whisk all ingredients together in a small bowl.