Roasted Poblano Bbq Pork Loaded Fries

1: Start off by making the salsa. Oil up the corn and peppers then throw them in the oven or on the smoker at 400°F for 20-30 minutes or until peppers are fully charred.

2: Peel the skin off the peppers and cut the corn off the cob.

3: Combine the ingredients for the salsa and set in the fridge for the flavors to combine.

4: Add a little binder to the ribs and season up with your favorite BBQ rub.

5: Throw the ribs on the smoker at 250°F until they have a deep mahogany color or around 175°F internal.

6: Once the ribs are pulled out, lay down some tin foil. Add some butter, a big drizzle of BBQ sauce, then the ribs.

7: Add more butter on top, a drizzle of maple syrup, and more BBQ sauce. Wrap tight and place back on the smoker until they reach an internal of 205°F.

8: Pull off and let rest for about an hour.

9: Finally, lay some cooked French fries down on a plate or pan. Season them with whatever you like.

10: Add a drizzle of queso, a hefty amount of shredded rib meat, plenty of the corn and poblano salsa, and lastly a drizzle of crema and BBQ sauce. Enjoy!