I bought a stovetop smoker a year or so ago, and have used it several times.
I really like it, but I especially liked Emeril's ribs that I made
yesterday. I don't like a whole lot of smoke flavor, so I only let it smoke
for 12 min. It was perfect for us.

His recipe that I used

5-6 TBS wood chips that have been soaked for 30 minutes.

Rib rub
2 TBS Kosher Salt
1 TBS Chinese 5 Spice
1 TBS Fresh Ground Pepper

Rub spice mix on ribs, smoke for (I did 12 minutes after the smoker was
ready with the first wisp of smoke) he said 20 minutes. Let cool.

Heat oven to 350, wrap ribs tightly in plastic wrap, and then wrap in foil.
Place on baking sheet, and cook for 1 1/2 hours. Remove from oven and let
stand still wrapped for 20 minutes. He had a recipe for an orange glaze that
went with it, but I didn't make that. The ribs were excellent on their own.

Janet wilder wrote:

> I smoke baby backs in about 3 hours on the ga grill. You need one that
> is big enough to offset the meat from the flames. I put the mea with
> heavy foil under it on the cold side of the gas grill. I make a packet
> out of foil and put a few blocks of hickory, chunks, not chips, in it
> and poke 2 holes in the foil This goes on the hot side of the grill. The
> temp is between 250 an 280 and te ribs are perfet. I turn them once.

I've done that, but with larger ribs, and had to spend a lot of hours at
it, keeping it at no more than 225.

They were great, but could've gone even longer if I'd had the patience!

Susan