Mexican Ribs
Mexican Ribs are smoked St. Louis pork ribs finished on a hot grill with a tequila and habanero barbecue sauce. The rub leans on ancho, chipotle and habanero powders, plus Mexican oregano, for layered heat rather than a single hit. The contributor chose mesquite over hickory because it is easy to find in the South, and its sharper smoke suits these chiles. The long, low cook keeps the meat tender.
Instructions
Mix the brown sugar, habanero powder, ancho powder, oregano, salt, black pepper and chipotle powder in a bowl. Pull the membrane off the back of the ribs, then rub the mixture over both sides of the slab.
Refrigerate the seasoned ribs for at least 1 hour so the rub can work into the meat.
Combine the tequila, minced habanero and barbecue sauce in a large saucepan. Bring it to a boil over medium high heat, then take it off the heat and set it aside.
Add mesquite chunks to the smoker as needed to hold the temperature at 200°F. Put the ribs in and smoke them for 7 hours, basting with the sauce mixture once every hour.
Heat a grill to high. Brush the meat side of the ribs generously with the sauce, then lay them sauce side down on the grill and cook until well browned.
Brush the other side with sauce, turn the ribs over and brown that side the same way. Cut the slab into single ribs and serve warm with the remaining sauce on the side.
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