"I had 2 racks of ribs; one
spare rib rack from
my neighbors' farm and a rack of baby backs from the grocery store.
I decided to smoke them both, using the same technique and spices in my
SmokinTex smoker. Both racks were
rinsed, prepared (removed silver skin from
bone side of ribs) and then rubbed with limes and a blend of spices.
After absorbing the spicy flavors of the rub overnight, the ribs were
then wrapped and sauced to continue tenderizing process. Finally, a few
on the grill caramelized the mango barbecue sauce.
They were delicious! I
think the straight from
the farm spare ribs won "Best of Show" from me, but my husband chose
the baby backs. Since both racks got the same cooking time, I think the
backs were a little less tender and next time I'd leave them in the
stage a little longer. Each rack of ribs and cut of meat is a
different, and it's best to allow a little 'wiggle room' in your
window so that you can get exactly what you want.
2 cut lime halves
1/2 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1 Tbsp pepper
1 tsp garlic salt
2 tsp cumin
1/3 cup mango nectar
1/2 cup barbecue sauce
Dash hot sauce, to
Remove silver skin
from rib racks. Rub cut side of lime all over ribs, then rub
with spices. Prepare smoker with a handful of wood chips -
ounce. I used whiskey barrel chips. Smoke ribs for 4 hours at 225°F,
remove to foil packets. Add sauce to foil packets with ribs and seal
Return foil packs to SmokinTex and continue
cooking 2 hours or until
desired, finish ribs on grill to caramelize the sauce.