Preheat your smoker to 200 to 225 degrees F. Pork ribs can
be smoked with about any kind of smoking wood, but hickory and oak are the most popular.
Prepare Dry Rub or use your favorite recipe.
Prepare Pineapple Glaze.
Prepare Jalapeno Pineapple Barbecue Sauce.
Rinse the ribs in cold water and pat dry.
Remove the Membrane: This is the thin, papery skin from the back of each rack of ribs. The membrane blocks the uptake of smoke and
creates a barrier to your seasonings. To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane
from one corner near the bone. NOTE: People have different opinions regarding removing the membrane or leaving it on.
Trim and discard any excess fat, but don't get too carried away with the trimming as the fat gives flavor. Rinse the ribs again and pat dry.
Rub ribs thoroughly on all sides with prepared the prepared Pork Dry Rub Seasoning. NOTE: Be sure to
get hands in there and actually rub those ribs.
Wrap the ribs in plastic wrap and place in refrigerator overnight to let the dry rub soak into the meat.
This will give the rub plenty of time to work. Remove the ribs from the refrigerator
approximately 1 hour before cooking.
Low and Slow Cooking:
Like traditional Barbecue, pork ribs should be cooked low and slow. For maximum
flavor you will need to maintain a temperature about 200 to 225 degrees F. at all time. Figure 1
hour of smoking per pound of ribs. One (1) full rack of ribs can be smoked in approximately 4 hours or more. Do not speed up the cooking time by
raising the temperature - your pork will end up tough and chewy!
The last 1/2 hour of cooking, start brushing the ribs with
the Pineapple Glaze. Brush 2 to 3 more times during cooking.
Ribs are done when they are tender enough to easily pull the meat from the
bones and the internal temperature registers at least 165 degrees F. on your instant-read
meat thermometer. Some people like their ribs cooked longer.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
When done, remove from smoker and let the smoked ribs rest for
approximately 10 to 15 minutes before cutting them. If you would like to add
some of the Jalapeno Pineapple Barbecue Sauce at this time, brush the sauce over the ribs shortly before you remove them
from the smoker. Cut down the middle of each strip of meat between each rib bone.
Serve the smoked ribs with the Jalapeno Pineapple Barbecue
Pork Dry Rub Seasoning:
There are many commercial dry jerk seasonings widely available to purchase. Here's is one you can make from scratch at home:
3 tablespoons firmly-packed dark brown
2 tablespoons coarse
2 tablespoons coarsely-ground
2 tablespoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon ground cinnamon
2 to 3 teaspoons cayenne pepper or chile powder (or to taste)
In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Store in an airtight container in a cool, dark place.
2 cups pineapple juice
1/2 cup rice or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon black pepper
In a heavy saucepan, add the pineapple juice, vinegar, brown sugar, butter, and
pepper. Bring to a boil and cook, stirring occasionally, approximately 10 to 15
minutes until syrupy and the mixture is reduced to approximately 1 cup. Remove from heat and let cool.
Jalapeno Pineapple Barbecue Sauce:
2 cups pineapple juice
1 to 2 jalapeno
chile peppers, seeded and minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoon brown sugar
1 tablespoon soy sauce
Salt and freshly-ground pepper, to taste
In a heavy saucepan, add the pineapple juice,
chile peppers, ginger, and cilantro. Bring to a boil and cook until the liquid
is reduced by 1/2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar,
and soy sauce. Let simmer until slightly thickened, approximately 10 minutes.
Season to taste with salt and pepper. Remove from heat and let cool.