Thick-cut pork butt 'ribs' are smoked to a mahogany bark, braised in a sweet pineapple-BBQ bath with a touch of habanero, then lacquered in cola BBQ sauce and pepper jelly for a sticky-sweet, smoky finish.
Preheat smoker to 300°F using oak–hickory pellets or pecan/fruit wood.
Slather country style ribs with yellow mustard to bind.
Season ribs liberally on all sides with Meat Church Hickory rub; rest at least 15 minutes (up to overnight).
Place ribs directly on the grate and smoke about 90 minutes, until bright mahogany and 165°F internal.
While ribs cook, in a half steam pan combine half of the BBQ sauce with the pineapple juice; fold in the diced habanero.
Transfer ribs to the pan with the braising liquid, cover tightly with foil, and continue cooking until 195°F internal (about 45 minutes).
Remove ribs from the pan and place them back on the smoker grate.
Mix the remaining BBQ sauce with the Brushfire Farms Original Pepper Jelly in a 2:1 ratio (or to taste).
Brush the glaze on all sides of the ribs and cook 5–10 minutes to set.
Remove, rest briefly, and enjoy.