Green Chile BBQ Ribs

Prep the ribs: Remove the membrane from the back of the ribs. Pat dry with paper towels. Brush lightly with olive oil, then coat with yellow mustard as a binder.

Make the chile rub: Combine green chile powder, brown sugar, salt, cumin, garlic powder, oregano, and black pepper. Apply generously to all sides of the ribs. Let rest at room temperature for 30 minutes.

Make the green chile sauce: Add roasted Hatch chiles, chicken broth, garlic, honey, vinegar, and cumin to a blender. Blend until mostly smooth but with some texture. Transfer to a saucepan and simmer 15 minutes. Season with salt.

Set up the smoker: Preheat smoker to 250°F (121°C). Add pecan or mesquite wood. Mesquite gives an authentic Southwest flavor but can be intense - pecan is mellower.

Smoke the ribs: Place ribs bone-side down in the smoker. Smoke for 3 hours, maintaining temperature. Spritz with apple cider vinegar every 45 minutes after the first hour.

Wrap with chile sauce: After 3 hours, lay out foil, spread green chile sauce on it, place ribs meat-side down on the sauce, add more sauce on top, and wrap tightly. Return to smoker for 1.5-2 hours.

Unwrap and glaze: Carefully unwrap ribs, saving any accumulated juices. Place ribs back on smoker bone-side down. Brush with more green chile sauce and cook 30 minutes to set the glaze.

Check for doneness: Ribs are done when the meat has pulled back from the bones about 1/4 inch, internal temp is 195-205°F, and they bend but don't break when lifted.

Rest and slice: Let ribs rest for 10 minutes. Slice between the bones. The green chile glaze should be sticky and aromatic.

Serve New Mexico style: Serve with extra green chile sauce on the side, fresh flour tortillas, pinto beans, and Mexican rice. A cold cerveza or margarita is the perfect accompaniment.