1small can of chipotle peppers in adobo sauce(212g or 7.5 oz)
1small can of tomato paste
1yellow pepper diced
1 1/2tsplime zest
Peel the membrane off the back of the ribs. Mix the premade BBQ rub with the ground cumin. Rub the rub all over the ribs. Put the ribs back in the fridge for at least an hour to let the rub penetrate into the meat.
Preheat the smoker for 225F. Using Hickory wood pucks or chips, smoke the ribs for 3 hours.
These are directions to smoke the ribs on your gas grill. Setup your barbecue for indirect grilling. To do this place a metal pan or tray under the grill where the ribs will cook. Fill the pan 3/4 full of water. The water helps the ribs ‘slow cook’ and keeps the heat down. How to make a smoker pouch: Make a pouch of aluminum foil and fill with the wood chips. Close the foil pouch and poke a few times with a knife so the smoke can escape. Place the pouch, under the grill in the barbecue but not right under where the ribs will be. Heat the barbecue to about 225 F. Place the ribs on the grill and and close the lid. Cook for about 2-3 hours. If after the first 2 hours the ribs are looking well cooked and browning, it may be best to remove them from the grill.
While the ribs are smoking, make the chipotle and lime BBQ sauce. In a saucepan, melt the butter. Add the onion and pepper and fry until they soften. Add the can o chipotle peppers, tomato paste, brown sugar, honey, molasses, lime zest and lime juice. Bring to a boil. Lower the heat and let the sauce simmer for 20 minutes. Remove from heat and let cool. Blend in a food processor until smooth.
Once the ribs have finished the 3 hours in the smoker it is time to move them onto the 2 stage. Place the ribs in a roasting pan, add the apple juice and cover the pan with a lid or foil. Bake in a 225F oven for 2 hours.
Remove from the ribs from the oven. Place on the BBQ set for 250F. Baste the ribs with the chipotle lime sauce and cook on e grill for 30-60 minutes. Watch that they do not flare up, char up or burn.