Snickers knows that, “when you are hungry, you are not yourself”! We thought to apply that to a double rack of ribs and get you fed. A smoked rib rubbed in sweet hickory chipotle pepper and topped with cocoa, caramel and nuts. I may sound nuts, but these are a must try!
2 Racks Pork Back Ribs, 1.75-2.25 Lb Each
4 T Olive Oil
1/2 C Notorious P.I.G. Pulled Pork Rub
1/4 c Cocoa Powder
1/2 C Sugar
1 1/2 C Caramel Sauce
1 C Peanuts- Chopped
Preheat your smoker to 225 degrees.
Remove membrane from the underside of the ribs.
Rub both racks of ribs with the olive oil, which is going to be the binder for the rubs
On the underside of the ribs, sprinkle the Notorious P.I.G. Allow this to sit for 5 minutes before flipping the ribs over.
Combine the cocoa powder and sugar, and evenly sprinkle on the top side of the ribs. Allow to sit 5-10 minutes to adhere.
Place the ribs, chocolate side up, on the smoker and smoke for 3 hours. The rubs should be well tacked onto the meat, and should not rub off when touched.
In double lined foil, drizzle ¼ cup of the caramel sauce as well as a ¼ stick of butter cut into tabs.
Place the ribs, chocolate side down, into the caramel.
Drizzle another ¼ cup of caramel on the underside of the ribs and again, add ¼ stick of butter cut into tabs.
Wrap the ribs up in the foil, taking care not to poke holes in the foil.
Return to the smoker, meat side down for 2 hours.
When the ribs are probe tender, around 200-205 degrees internally, remove them from the foil and place them back on the smoker meat side up.
Coat the ribs with the chopped peanuts, and give them a healthy drizzle of caramel as well.
Smoke for an additional 30-60 minutes, or until the peanuts are well adhered to the meat.
Allow the ribs to rest for 15-20 minutes before eating.
Finish with a light drizzle of even more caramel, and enjoy!