By Chef Eric Gephart

Green Chile and Chipotle Ribs

Portions: 3 people
Temps de cuisson: 1 - 2 heures
Niveau:
Intermédiaire:
Méthode:
Fumé
Nourriture:
Porc

Ingredients

  • Main

  • Binder

Let your taste buds transport you to Mexico with this easy, fun, and delicious recipe.

 Please enjoy!

 Chef Eric

Instructions

  1. 01

    Stabilize your grill at 350˚F. Place wood chink in the hottest portion of the coals, wait for combustion and set up grill for a semi-indirect smoke using 1 half-moon heat deflector.

  2. 02

    Remove membrane from ribs. Paint ribs with binder, then season.

  3.  

    Ingredients

    • 1 rack Cheshire Pork St. Louis Style Ribs
    • 1 tablespoon Lanes BBQ Chili Lime Seasoning
    • 3 tablespoons Chipotle in Adobo
    • 1 Lime, juiced
  4. 03

    Separate ribs into 3 equal sections. Place ribs meat side down, over the heat deflector with the rib ends facing the open fire side. Close the dome and begin to smoke.

  5. 04

    After 30 minutes, turn the ribs 180 degrees so that the other side of the bones now face the open flame.

  6. 05

    After 3 more minutes, flip the ribs. Dry baste with more chili lime seasoning.

  7.  

    Ingredients

    • 1 tablespoon Lanes BBQ Chili Lime Seasoning
  8. 06

    Rip 3 sheets of foil, 1 for each portion of rib, pour ½ cup of Chile Verde Salsa in the center and top with the rib section facing meat side down. Fold the foil over creating 3 individual pouches and replace back on the indirect side with the salsa facing downward and cook for 45 minutes to 1 hour. Check at the 30-minute mark to make sure the ribs and salsa are not getting too dark.

  9.  

    Ingredients

    • 1 1/2 cups Holmes Made Marty’s Chile Verde Salsa
  10. 07

    Unfold the ribs and serve as you see fit. They are fun to serve as planks or slice into individual ribs. Top with more Chile Verde and chopped cilantro

  11.  

    Ingredients

    • 1/2 bunch Cilantro, chopped
    • 1 1/2 cups Holmes Made Marty’s Chile Verde Salsa