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Habanero Baby Back Ribs

This dish comes from our friend Craig Pepperdine, @bankbeater_bbq.
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  • Baby back ribs
  • 1/2 cup brown sugar
  • 3 tsp of Moore’s Habanero Hot Sauce 
  • 1 can of citrus soda
  • 3 Tbsp of dry rub
  • 2 Tbsp of honey


  1. Take a rack of baby back ribs and remove the membrane from the back using a paper towel.
  2. Coat ribs in your favorite rub.
  3. Place the ribs meat side up on the grill and smoke at 225° using hickory and cherry wood for three hours.
  4. Spritz with citrus soda every 45 minutes for the first three hours. (You won’t use the whole can.)
  5. At the three hour mark wrap the ribs with two layers of butcher paper along with the brown sugar, honey and Moore’s Habanero Hot Sauce.
  6. Return back to the grill meat side down at 275° for an hour an a half. 
  7. Remove the ribs from grill and open up the butcher paper creating a “boat” out of it. Keep the juices inside the boat and place ribs back on the grill meat side up. 
  8. Glaze with juices from the wrap. 
  9. Smoke ribs for another 45 minutes to an hour or when the internal temperature between the two thickest ribs is between 195-200 degrees.