Directions

1. Peel membrane from ribs and place on sheet pan or cutting board. Liberally sprinkle with dry rub and work it into meat with your hand.
2. Set smoker to 225-230°F and smoke ribs, bone side down, for 5-7 hours. Cook times will vary based on smoker and preferred tenderness.
3. In saucepan over medium heat, add oil, onion, jalapeño, and garlic, and cook for 5 minutes. Add cumin and cook additional 5 minutes. Place all ingredients except for cilantro into a high-speed blender and purée until smooth. Refrigerate until cool.
4. Once cooled, add cilantro and purée until well blended and bright green.
5. In the last hour of cooking, brush with Green Chile BBQ Sauce.