Re: ribsHi Rodger, Those are the ones with the smoked basil. They came out pretty good. After I smoked the basil I figured why not smoke the rest of the spices. <I figured you take spices and place them in a hot pan to open them up why not smoke'm> Soo ground the basil, and added to 1/4 cup of paprika, 3 tbs of onion powder, 3 tbs of garlic granuals, 2 tbs of ground mustard, 3 tbs of the smoked basil. 1 tbs of black pepper, 1 tbs of kosha salt and 1 tsp of ground smoked habinero that I smoked a month or so ago. I placed all the spices on a cookie sheet, smoked it for about an hour. You can ad as much ground habinero ya like, I like a good burn also but like to taste the food. A good burn for me it the first burn in the front of your mouth and then a li'l throat burn after .. you get to taste the meat in the middle ..