1: Remove the membrane from the ribs using the rib prep tool.
2: Use mayo as a binder on both sides of the ribs.
3: Season the ribs with honey sriracha rub and ground hatch chile.
4: Preheat the pit boss grill to 250 degrees.
5: Place the ribs on the middle rack and spritz every hour.
6: After 4 hours or when the internal temperature reaches 195, baste with hatch chile BBQ sauce.
7: Pull the ribs off when the internal temperature is around 200-202 degrees.
8: Let them cool for about 15 minutes, then cut them up.
