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1. For rub, in a small bowl stir together paprika, black pepper, and onion salt. Trim fat from ribs. Place ribs in a shallow dish. Squeeze lime halves over ribs and rub the cut surfaces of the lime halves over ribs. Sprinkle the rub evenly over ribs; rub in with your fingers. Cover and chill for 1 to 4 hours.
2. In a smoker arrange preheated coals, wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on the grill rack over water pan. (Or place ribs in a rib rack; place on grill rack over pan.) Cover and smoke for 3 to 4 hours or until tender. Add additional coals and water as needed to maintain temperature and moisture.
3. Meanwhile, for sauce, if using dried chipotle peppers, soak them in warm water for 30 minutes; drain well and finely chop. In a small saucepan stir together the chipotle peppers, hoisin sauce, honey, vinegar, mustard, and garlic. Cook and stir over low heat until heated through. Before serving, brush ribs with some of the sauce. Pass the remaining sauce.