Smoked Elote Ribs
It just keeps getting better! These Smoked Ribs are topped with deconstructed chili parmesan Elote. Slice this rack up and get to chomping!
2 Racks Baby Back Ribs, 2-2.25 LB Each
1/2 C Mayo
1 Jar Elote Loco Street Corn Blend
2 C Corn- Frozen or Off The Cob
1 C Cotija Cheese- Shredded
1/2 C Mayo
1/2 C Sour Cream
1 T Lime
1/4 C Cilantro- Chopped
Preheat smoker to 225 degrees.
Remove the membrane from the underside of the ribs.
Use ½ cup of mayo and spread all over the meat to be used as a binder.
Use roughly ¾ of the jar of Elote Loco Seasoning to rub the ribs.
Place the ribs on the smoker for 3 hours, meat side up.
Wrap the ribs in aluminum foils and place back on the smoker, meat side down for 2 more hours. (Or until desired texture is reached)
Shred the cheese and stir together with the corn.
Remove the ribs from the foil and place on a sheet tray to catch the toppings that may fall off. Top both ribs with the cheese/corn topping and return to the smoker for 45 minutes, or until the cheese is just barely melted.
Combine ½ cup mayo, sour cream, lime juice and a few shakes of Elote Loco. Stir well to combine. Add the sauce to a squeeze bottle.
Remove the ribs from the smoker and drizzle with the sauce.
Garnish with chopped cilantro and a few squeezes of fresh lime juice.