Just what the title says. I marinated a rack of St Louis ribs in Mojo (I used Badia brand) over night then smoked them 3-2-1 style and finished with a Mango Habanero recipe of Emeril Lagasse's that I picked up off Food Network a few years ago.
Here's how it went:
Mojo marinated over night. Mojo is a blend of citrus juices and garlic
Dusted with my rub for a little added flavor and color
I did these in my Weber Kettle because it was just a single rack. Here they are after about 3 hours.
Put them in a foil pan, added some of the marinade and covered with foil.
Just under 2 hours foiled and they was tender!
Painted on some Mango Habanero Sauce. Sweet and heat!
Topped with some pickled red onion and a big ol serving of my famous black beans and rice