Ingredients

The following ingredients have 5 Servings
  • 6 lbs. (about 2 racks) Pork Baby Back Ribs, silver skin removed
  • 1/2 cup Honey Habanero Rub
  • 3/4 cup Mango Habanero Glaze
  • 1 tablespoon finely chopped Fresh Cilantro

Instruction

  • Remove ribs from packaging and discard packaging. Pat the ribs dry on both sides using a paper towel.
  • Using a sharp knife, carefully slip it under the thin membrane that covers the bottom side of the bones (this is the silver skin). Loosen it from the bones, pull it away, and discard.
  • Cover both sides of the ribs with the dry rub mix.
  • Place on a large, rimmed baking sheet and cover with plastic wrap.
  • Transfer to the refrigerator and let the rub flavors infuse the meat for at least 1 hour or up to over night.
  • Open the lid and turn the dial to "smoke."
  • Preheat for 5 minutes with the lid open, or until smoke begins pouring out of the smoker.
  • Place the ribs on the smoker and cook on smoke setting for 3-4 hours, temperature of the smoker should be around 150-160 degrees F.
  • After 3-4 hours, remove the ribs from the smoker and loosely wrap in foil.
  • Then, increase the heat to 225 degrees F and continue cooking.
  • After the ribs have smoked for about 5-6 total hours, remove and discard the foil.
  • Then, brush the meat side of the ribs with the Mango Habanero BBQ sauce using a silicone baster.
  • Continue cooking at 225 degrees F for an additional 60 minutes, or until the internal temperature reads between 200-205 degrees F.
  • After the ribs have finished smoking, remove them from the smoker and transfer to a cutting board or clean, rimmed baking sheet. Loosely cover withe foil.
  • Allow to rest for 15 minutes before cutting into individual rib pieces.
  • Place on a large baking sheet or serving platter and garnish with cilantro before serving.