These Cherry Apple Habanero Glazed Ribs are the perfect balance of sweet and heat with savory notes from pork rind sprinkles. This recipe involves a two-part smoking method, ensuring tender ribs soaked in glaze and topped with a crunchy sprinkle.
1: Set the smoker to 250°F and smoke the ribs unwrapped for 2 1/2 hours.
2: Spritz the ribs with water and apple cider every 30 minutes after the first hour.
3: Wrap the ribs meat side down in butcher paper with butter, brown sugar, honey, and rendered bacon fat.
4: After an hour wrapped, unwrap the ribs and place them back in the smoker for 30 minutes at 300°F meat side up.
5: When the ribs are probe tender between 190-200°F, they are done.
6: Dunk the ribs in the glaze and sprinkle pork panko on top.
