Cuban Style Mojo Marinated Ribs with Mango Habanero Glaze - Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

yotzee

Smoking Fanatic
Original poster
Jul 8, 2013
427
35
Pittsburgh, PA
Just what the title says.  I marinated a rack of St Louis ribs in Mojo (I used Badia brand) over night then smoked them 3-2-1 style and finished with a Mango Habanero recipe of Emeril Lagasse's that I picked up off Food Network a few years ago.

Here's how it went:

Mojo marinated over night.  Mojo is a blend of citrus juices and garlic


Dusted with my rub for a little added flavor and color


I did these in my Weber Kettle because it was just a single rack.  Here they are after about 3 hours.


Put them in a foil pan, added some of the marinade and covered with foil.


Just under 2 hours foiled and they was tender!


Painted on some Mango Habanero Sauce.  Sweet and heat!


Topped with some pickled red onion and a big ol serving of my famous black beans and rice


Money Shots:



Delicious!!
 
  • Like
Reactions: smoking b

Now that looks very, very good! 
drool.gif
  I'm a big fan of heat so I'm loving your sweet heat combo & the beans n rice make a great addition! 
thumb1.gif
  Great job with your meal man 
beercheer.gif
 
Thanks Willie!  The wife and I were able to split the rack with the big bones because there was so much meat on them.   More often than not I buy my ribs at Costco in the cryovacs and they never disappoint.  I know that they are 3 racks to a pack so I always search for the heaviest packs.
 
[URL=http://www.smokingmeatforums.com/content/type/61/id/315050/]
Now that looks very, very good!  :drool   I'm a big fan of heat so I'm loving your sweet heat combo & the beans n rice make a great addition! 
thumb1.gif

  Great job with your meal man  :beercheer:

Thanks B! The beans are the bomb, something I picked up living in South Florida[/url]
 
Thanks Dirt!  Always thinking of new twists on ribs and I love Cuban food so I brain stormed this one together.  All it needed was a mojito but we just welcomed the newest addition last week, so we weren't starting a mojito night just yet
 
 
Thanks Dirt!  Always thinking of new twists on ribs and I love Cuban food so I brain stormed this one together.  All it needed was a mojito but we just welcomed the newest addition last week, so we weren't starting a mojito night just yet
Congratulations on the new addition!

Yeah we love Cuban food too. Pernil style pork is fantastic! I took this pernil recipe and used it on Tri Tip was so good!

http://www.smokingmeatforums.com/t/133148/pernil-in-the-mini-becomes-a-cuban-sandwich

http://www.smokingmeatforums.com/t/137458/pernil-style-tri-tip-heck-yeah-q-view-the-grand-finale
 
 
Congratulations on the new addition!

Yeah we love Cuban food too. Pernil style pork is fantastic! I took this pernil recipe and used it on Tri Tip was so good!

http://www.smokingmeatforums.com/t/133148/pernil-in-the-mini-becomes-a-cuban-sandwich

http://www.smokingmeatforums.com/t/137458/pernil-style-tri-tip-heck-yeah-q-view-the-grand-finale
I like the Goya brand better actually, but Badia is what the supermarket had.  Gonna give that Pernil a try

Here's the future smoke tender assistant

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky