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Caribbean Style Smoked Baby Back Ribs

Ingredients

  • 1 rack of Baby Back Ribs

Spice Rub

  • 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

Instructions

  • 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.