I had 2 racks of ribs; one spare rib rack from my neighbors' farm and a rack of baby backs from the grocery store.
I decided to smoke them both, using the same technique and spices in my SmokinTex smoker. Both racks were rinsed, prepared (removed silver skin from bone side of ribs) and then rubbed with limes and a blend of spices.
After absorbing the spicy flavors of the rub overnight, the ribs were smoked, then wrapped and sauced to continue the tenderizing process. Finally, a few minutes on the grill caramelized the mango barbecue sauce.
They were delicious! I think the straight from the farm spare ribs won 'Best of Show' from me, but my husband chose the baby backs. Since both racks got the same cooking time, the baby backs were a little less tender and next time I'd leave them in the foil packet stage a little longer. Each rack of ribs and cut of meat is a little different, and it's best to allow a little 'wiggle room' in your doneness window so that you can get exactly what you want."
2 cut lime halves
1/2 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1 Tbsp pepper
1 tsp garlic salt
2 tsp cumin
Apricot Honey Glaze for Ribs