1/2cupof your favorite rubequal parts kosher salt and coarse ground pepper is a good starting point
For the spritz: add one cup apple cider vinegar and one cup water to a food safe spray bottle
For the Spicy Mango (low sugar) BBQ Sauce
1tablespoonbutter
1tablespoonolive oil
1small to medium yellow onionchopped
3clovesof garlicminced
1jalapenodiced (optional: remove stems and seeds before chopping to avoid too much heat)
1cupapple cider vinegar
2tablespoonsmolassesoptional
3oztomato paste
¼cupturbanado sugaroptional
½teaspooncayenne pepper
½tablespoonsmoked paprika
½tablespoondry mustard
½teaspoonkosher salt
½teaspoonground black pepper
1tablespoonWorcestershire sauce
½teaspoonfresh lime juice
1cupmango cubesI use frozen
Instructions
For the Ribs:
Preheat your smoker to 225 degrees, we used cherry wood to add color and a sweet flavor. Add a water pan.
Prepare your ribs (can be done the night before) by removing any silver skin on the bone side of the ribs. Apply your mustard and coat ribs and then apply your rub liberally.
Place ribs on the smoker bone side down for approximately 90 minutes allowing bark to set on ribs. Then for the next 90 minutes, spray your spritz every 15 minutes. Once bones start to show, it's time to wrap.
Remove ribs from the smoker and place in foil. Add a generous amount of your sauce by coating the ribs and then wrap meat side facing down. When wrapping, wrap tightly. Place back on smoker for 2 hours.
After hour 2, remove ribs and carefully open the foil. Gently coat both sides of the ribs with your sauce and place back on smoker with bone side facing down. This will tack up the sauce. Remove after 30 minutes to 1 hour or until the sauce looks like it has set.
Slice and enjoy.
For the BBQ Sauce
In a large pot set to medium heat melt 1 tablespoon butter and 1 tablespoon olive oil and add the onions. Stir occasionally until the onions are soft (golden/starting to brown), and sweet to the taste (roughly 20 minutes). * you may need to adjust the heat and turn it down if they are browning too fast.
Next add the garlic and jalapeno and stir together for 2 minute.
Add the apple cider vinegar, molasses, tomato paste, and mix.
Add your dry seasonings, Worcestershire and lime juice, and the mango cubes and bring to a simmer. Cook for 10 minutes, or until the mango cubes have softened.
Using a hand immersion blender, or countertop blender, blend your sauce until smooth and there are no chunks.