Pele's Pit Ribs Recipe

Trim and prepare ribs

Remove membrane from the bone side of the ribs: slide a thin knife under the membrane, lift a corner, use a paper towel to grip and pull the membrane off. Trim any large flaps of fat. Pat ribs dry with paper towels.

Lightly coat both sides of each rack with yellow mustard (acts as a binder for the rub). Use about 2 tablespoons total, rubbing a thin, even layer over the meat.

Combine all dry rub ingredients in a bowl: brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, ground ginger, crushed red pepper flakes, and chili powder. Stir until evenly mixed.

Generously apply the dry rub to both sides of each rack of ribs, pressing the rub into the mustard-coated meat so it adheres. Use roughly equal portions so all ribs are evenly covered. Let the rubbed ribs rest at room temperature for 30 minutes while you prepare the smoker (or refrigerate up to overnight, covered).

Prepare smoker or grill for indirect low-and-slow cooking: stabilize to 225°F (107°C). If using a charcoal grill, bank coals to one side; for gas, light one side and place ribs on opposite. Add soaked apple wood chips to coals or in a smoker box.

Place ribs bone-side down on the smoker rack. Maintain an even temperature of 225°F and smoke for 3 hours unwrapped, replenishing wood chips as needed to maintain smoke.

After 3 hours, wrap each rack tightly in aluminum foil with 2 tablespoons apple cider vinegar and 1 tablespoon honey added to each packet (this steams and tenderizes). Add a small pat of butter inside each packet. Return wrapped ribs to the smoker and cook for an additional 1.5 to 2 hours, until the meat is tender and a thermometer at the thickest part reads about 200°F (93°C) or a toothpick slides in with little resistance.

Unwrap the ribs carefully (watch for hot steam). If you prefer a sticky exterior, place unwrapped ribs back on the smoker for 10–15 minutes to set a glaze and firm the bark. Let ribs rest 10 minutes before slicing between the bones into individual ribs.

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add the eggs and scramble quickly until just set, then transfer eggs to a plate.

Add remaining 1 tablespoon oil to the hot pan. Add minced garlic and the white parts of the scallions and stir-fry 20–30 seconds until fragrant but not browned.

Add the chilled day-old rice, breaking up any clumps with the back of a spatula. Spread rice out and let it sit 30–45 seconds to get a little crisp, then stir. Add frozen peas and carrots if using and cook 1–2 minutes until heated through.

Stir in the scrambled eggs, soy sauce, sriracha, sesame oil, and white or black pepper. Taste and adjust seasoning (add more sriracha for heat or soy for salt). Toss in green parts of scallions and cook another 30 seconds to combine.

Remove from heat and transfer fried rice to a warm serving dish. Garnish with toasted sesame seeds and lime wedges if desired.

Plate a generous scoop (about 1 to 1 1/3 cups) of sriracha fried rice per person. Arrange 3–4 sliced ribs per serving over or beside the rice.

Sprinkle chopped cilantro over the ribs and rice, add extra sriracha on the side, and serve immediately while ribs are warm and juicy.