Smoked Elote Ribs

Directions

1. Preheat smoker to 225 degrees.
   

2. Remove the membrane from the underside of the ribs.
   

3. Use ½ cup of mayo and spread all over the meat to be used as a binder.
   

4. Use roughly ¾ of the jar of Elote Loco Seasoning to rub the ribs.
   

5. Place the ribs on the smoker for 3 hours, meat side up.
   

6. 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)
   

7. Shred the cheese and stir together with the corn.
   

8. 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.
   

9. 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.
   

10. Remove the ribs from the smoker and drizzle with the sauce.
    

11. Garnish with chopped cilantro and a few squeezes of fresh lime juice.
    

12. Enjoy!