Soy sauce and fresh ginger give these meaty ribs Pacific-rim flair. A cook who lives in Asia might smoke the ribs in a kamado, an egg-shape ceramic oven used for smoking in that part of the world for centuries.
At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
For rub, in a small bowl combine paprika, salt, and pepper. Trim fat from ribs. Sprinkle rub evenly over ribs; rub in with your fingers.
For sauce, in a small bowl stir together barbecue sauce, orange juice concentrate, soy sauce, and ginger.
In a smoker, arrange preheated coals, half of the drained wood chunks, and the water pan according to the manufacturer's directions. Pour water into pan. Place ribs, bone side down, on the grill rack over water pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with sauce during the last 15 minutes of cooking. Add more coals, wood chunks, and water as needed. Pass the remaining sauce with ribs. Makes 4 servings.