Mojo Baby Back Cubano Ribs

🧂 Ingredients

• 3 lb Baby back Ribs

  1 large rack
• ½ lb Black Forest Ham

  Sliced
• 6 slices Swiss Cheese
• 12 Grillo's Pickles

  Dill Pickles
• ¼ cup Yellow Mustard
• 1 tbsp Tony Chachere's Creole Seasoning
• 1 tbsp Mojo Citrus Rub
• ⅔ cup Mojo Marinade

Instructions

• 1 Remove the membrane from the back side of the ribs. use a paper towel to help
  you grip. Brush 2 tbsp yellow mustard on both sides then season with creole and
  mojo rub liberally on both sides. On the back side make slits against each bone
  to help release the bones as they cook.
• 2 Smoke for 2 hours at 250 degrees F. or 1 hour at 400 degrees F in a traditional
  oven
• 3 Place the ribs on a large sheet of aluminum foil with the bones facing up. pour
  over mojo marinade then wrap the ribs up in the foil. Return to the smoker for 2
  hours at 300 degrees F. or 90 minutes at 400 degrees F. in the oven (I recommend
  2 layers of foil to prevent rib bones riping through the foil)
• 4 Carefully open up the foil and remove the bones from the rack using tongs. If
  bones dont come out easily continue cooking for 30 additional minutes.
• 5 Brush ribs with remaining yellow mustard. Replace rib bones with a pickle in
  each space then top with black forrest ham and sliced swiss. Broil in the oven
  for 5-7 minutes until the cheese is melted and the ham is warm. Slice into 6
  equal pieces and serve.

Nutrition Info