Smoky, citrus-forward ribs inspired by classic carnitas—slow smoked, wrapped until tender, then glazed with a sticky orange-lime finish.
Ingredients
Ribs
- 1 rack St. Louis–cut or spare ribs
Carnitas Seasoning
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- Pinch cayenne pepper (optional, for heat)
Carnitas Citrus Glaze
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 2 tablespoons molasses
- 2 tablespoons honey
For Wrapping (choose one)
- Lard, beef tallow, or unsalted butter
Instructions
1. Prep the Ribs
Trim excess fat and square up the ends if needed. Remove the skirt meat from the bone side. Membrane removal is optional but recommended to leave membrane on.
2. Preheat the Smoker
Preheat your smoker to 250°F. Add your wood once the smoker is stable and producing clean smoke.
3. Season
Mix all carnitas seasoning ingredients thoroughly. Season ribs generously on all sides, pressing the rub into the meat. Let the ribs sit at room temperature for 15–20 minutes while the smoker finishes heating.
4. Smoke
Place ribs bone-side down on the smoker. Cook for 2½–3½ hours, checking every hour.
You’re looking for:
- Internal temp around 175–180°F
- A deep, set bark that doesn’t smear when touched
5. Wrap
Remove ribs and wrap tightly in butcher paper with 1–2 tablespoons of lard, tallow, or butter.
Return to the smoker and cook for another 60–90 minutes, until ribs are probe-tender and reach 195–203°F.
6. Make the Glaze
While ribs are finishing, combine all glaze ingredients in a bowl and mix well.
7. Glaze & Set
Unwrap the ribs and place them back on the smoker. Brush generously with glaze.
Cook uncovered for 20–25 minutes, glazing every 5–10 minutes, until the glaze tightens and looks glossy—not wet.
8. Rest & Serve
Remove ribs from the smoker and rest for 10–15 minutes. Slice between bones and serve.
Pro Tips
- When finishing with the glaze you can turn your smoker down to 200°F
- For extra carnitas vibes, finish with fresh cilantro and a squeeze of lime.
- These ribs pair extremely well with cilantro-lime slaw—don’t skip that option.
