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Preheat the smoker to 250 degrees F.
Cook the ribs meat-side up until you can pick up the rack of ribs with tongs and they start to crack but not break, about 4 hours 30 minutes.
Although you can use habaneros for this recipe, they have a little more heat without the fruity flavor of the Scotch bonnet pepper.
For beginners, Durney recommends the Weber Smokey Mountain or Big Green Egg.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.