Servings: 6-8 / Prep time: 10 mins / Cook time: 3 hrs 15 min
- 3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off*
- 1 cup Mölli Oaxaca marinade
- 1 tbsp salt
- 1/2 cup honey
- 1-1/2 cups apple juice
- 2 cups Mölli Ancho guajillo bbq sauce
- In a small bowl, mix Oaxaca marinade and salt. Cover the ribs with the Oaxaca rub, using about two-thirds on the meaty side and one-third on the bone side. Allow to stand at room temperature for 30 minutes before grilling.
- Set smoker up for indirect cooking, preheat to 325F. Add a handful of hickory and/or cherry chips to help caramelize the ribs.
- Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
- Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for another hour and a half, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
- Transfer cooked ribs to a medium hot grill. Brush with Ancho-Guajillo BBQ sauce; grill 2-3 minutes, flipping them to grill both sides. Cut in to pieces and serve.
TIP: After smoked pork ribs are done; you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.