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Combine paprika, salt to taste and pepper in a small bowl. Trim fat from ribs. Sprinkle the rub evenly over ribs; rub in with your fingers.
In a small bowl, stir together barbecue sauce, orange juice concentrate, soy sauce and ginger. Set aside.
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 2 1/2 to 3 hours or until ribs are tender, brushing once with sauce during the last 15 minutes of cooking. Add additional coals and water as needed to maintain temperature and moisture. Pass any remaining sauce with ribs.