Start by preheating your smoker or Big Green Egg to 225°F, adding pecan wood chunks for a mild, nutty smoke flavor. While the smoker heats, trim any excess fat from your ribs and pat them dry with paper towels. This helps the rub stick better and ensures even cooking.

Coat the ribs thoroughly with Kosmos Dirty Bird and Killer Bee Chipotle rubs, making sure to cover both sides and the edges. Rolling the ribs slightly as you season helps achieve even coverage, which is key for that bold flavor in every bite.

Place the ribs on the smoker and let them cook uncovered for about 90 minutes. This stage allows the meat to absorb smoky flavor while the rub develops a crust.

Mix equal parts sweet Thai chili sauce and margarine to create the baste. After 90 minutes, brush the top of the ribs, then flip after 30 minutes to baste the bone side. Flip once more, baste the top again, and smoke for another 30 minutes.

Carefully wrap the ribs in foil, placing them meat side down. Return to the smoker for 1–1.5 hours until the meat pulls back from the bone.

Combine sweet Thai chili sauce with sriracha for a spicy glaze. Unwrap ribs, brush generously, and place back on the smoker meat-side up for 10 minutes before slicing and serving.