Nothing moving today BBQ time alapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce Ingredients: 6 racks pork ribs (4 to 5 pound racks pork baby back ribs or 6 to 8 pounds pork spareribs)*
Dry Rub (see recipe below) or your favorite BBQ Sauce
Pineapple Glaze (see recipe below)
Jalapeno Pineapple Barbecue Sauce (see recipe below)
* Baby back ribs are cut from the lower back rib section of a pig's loin. They are meatier and leaner than spare ribs, which come from the belly section. Each rack usually contains 10 to 13 ribs and weighs 1.75 to 2 pounds.
Preparation: 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 180 to 200 degrees F. on your instant-read meat thermometer. Some people like their ribs cooked longer.