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Chinese Smoked Ribs

1/4 cup catsup
1/4 cup soy sauce
2 tbs brown sugar
2 tbs water
1 tbs grated gingerroot
2 tbs sugar
1/2 tsp salt
1/4 tsp paprika
1/4 tsp grated turmeric
1/4 tsp celery seed
1/4 tsp dry mustard
4 lbs pork loin
4 cups hickory or fruit wood chips

For sauce: In a bowl combine catsup, soy sauce, brown sugar, water
and gingerroot. Cover and chill for 6 to 24 hours. In a small
bowl, combine sugar, salt, paprika, turmeric, celery seed and dry
mustard. Rub mixture into ribs. Cover and chill for 6 to 24
hours. At least one hour before cooking, soak wood chips in enough
water to cover. Drain. In a covered grill, arrange medium hot
coals around a drip pan. Sprinkle drained wood chips onto coals.
Test for medium heat above the pan. Place ribs fat side up, on a
rib rack or grill rack over the drip pan but not over the coals.
Lower the grill hood. Grill for 1 1/4 to 1 1/2 hours or until ribs
are tender, adding more coals and wood chips as necessary. During
the last 10 min of cooking, brush generously with sauce.