- 1 rack of St Louis cut pork ribs
- ¼ cup Col Ange’s Buffalo Rub
- 4 tablespoons salted butter
- 2 tablespoons brown sugar
- 1 cup Kansas City style Bar‐B‐Q sauce
- 4 Tortillas
- 3 cups Spicy Bourbon Coleslaw
Fruit wood for smoking
- Heat a smoker to run at 225 f.
- Prepare the ribs. Turn them meat side down, and loosen a corner of the membrane with a butter knife. Grab the corner with a paper towel and pull to remove membrane, then discard. Trim the ribs of any excess fat or loose meat.
- Sprinkle some of the rub on the back of the ribs, then turn them over and sprinkle the remainder on the meat side. Let the rack sit for at least 10‐15 minutes for a crust to form and the seasoning to sink in.
- Place the rack meat side up in the smoker.
- Prepare two large sheets of foil, one atop the other. When the ribs have smoked for three hours, place them on top of the double layered foil.
- Add sugar and butter to the top of the meat, then wrap tightly in foil. Return to the smoker an additional 2.5 hours
- After 2.5 hours, carefully unwrap the ribs and discard the foil. Paint the top of the meat with the BBQ sauce and return to the smoker for 10 minutes so the sauce can set.
- Remove the ribs from the smoker. Cut the rack into four sections. Work to carefully remove the bones from each section.
- Toss the tortillas on a hot grill for about 2 minutes a side.
- Fill the center of the tortillas with a slab of boneless rib. Top with a handful of the slaw, and drizzle with additional sauce if desired. Wrap and serve.