Cajun Ribs with Orange Glaze

I rubbed these baby back ribs with Cajun seasoning (I make it) and let them sit in the fridge overnight. The ribs were then smoked at 275F on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite & pear wood. I mopped them every 45 minutes in equal parts Merlot, cider, orange juice, & cider vinegar, along with some garlic cloves, salt, & orange zest. After smoking for two and a half hours the ribs were wrapped with orange juice, stock, the mop, marmalade, Cajun seasoning, salt & white sugar. After an hour wrapped I opened the foil up to help the gaze to set. After the ribs were done cooking I used the drippings to make a gravy for some rice as well as something to dip the ribs into if you so please.