This will definitely be my new “go to” rub for smoking baby back ribs! Which I do a lot of. In fact, this rub has worked well on every different kind of meat I’ve tried it on so far.
I left these ribs on the smoker until they reached an internal temperature of 208° F. So tender! They literally fell off the bone.
I also chose not to wrap them with tin foil when they stalled out. (The stall is explained in my article The Texas Crutch.) I wanted a good crisp crust on the outside of these. Unfortunately, you have to sacrifice some of the moisture to keep the crust crispy, but it’s an even trade off for me. You can always brush your favorite sauce on them. As for me, I’m a “no sauce” kinda guy!
Caribbean Style Smoked Baby Back Ribs
- 1 rack of Baby Back Ribs
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- Rinse the ribs and remove the membrane on the back side of the ribs. (Hint: Starting in the middle of the rack, from the edge of the rack, push the handle end of a spoon between the ribs and the membrane and slowly raise the membrane up, then peel it off.)
- Mix together all of the spice rub ingredients, and put a generous amount of the rub on all surfaces of the ribs and gently rub it in.
- Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach and mesquite wood for these, but you can certainly use your favorite wood instead.
- Once ready, put the ribs on and close up the smoker. Turn the ribs over once after a couple of hours. They should be done and fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 208° F.