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2 Rack of baby back ribs (or back loin ribs)
¼ cup Kosher Salt
2 TBSP cumin
4 TBSP paprika
1 TBSP garlic powder
1 tsp ginger
1 TBSP onion powder
1 tsp cayenne pepper
1 TBSP Chili Powder
1 tsp ground black pepper
1 16 oz can of pineapple chunks
Mix all the seasonings together. Make sure the back membrane of the ribs have been removed. Divide mixed seasonings in half and set one of these halves aside. Take the other half and sprinkle generously all over the ribs making sure to rub the seasonings in well on the meaty side. Cover or seal tightly and then place in the fridge for 12-24 hours.
Remove the ribs from the fridge and let sit out for an hour. In the meantime, preheat your smoker to 225 degrees. Put the ribs on the grill, meat side down, and cook for 2.5 hours. Take the can of pineapple chunks (juice and all), place in blender, add reserved seasonings and blend thoroughly. Once the ribs have cooked for the first 2.5 hours, flip, place in aluminum foil, pour some the pineapple blend over the ribs and close the aluminum foil up so it is a sealed packet. At this point, you can either leave on your smoker for another 2.5 hours or put in the oven at 225 for 2.5 hours. Every 45 minutes, open the aluminium foil packets and re-baste with the pineapple mixture. Ribs are done when bones pull out with a little resistance (you don’t want them to come off the bone without effort).
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