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Caribbean Smoked Ribs

Ingredients for Caribbean Smoked Ribs Recipe

4 full racks of pork side ribs
with this Caribbean smoked ribs recipe you can adjust the number of racks of ribs as needed.

1 pound of wood smoking chips
1 tablespoon of salt

Caribbean Spice Rub

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon chili powder
½ tablespoon thyme
½ tablespoon oregano
½ tablespoon cumin
½ tablespoon black pepper
½ tablespoon onion powder
½ tablespoon cayenne pepper

Preparation for Caribbean Smoked Ribs Recipe
Salt the ribs generously using all of the salt and set aside

Mix all of the ingredients together for the rub and rub the mixture into the meat. Dividing the rub into two bowls is a good idea as you can store any leftover Caribbean Rub as long as it hasn’t been near the meat yet. Do be generous with the rub though, we want them covered.

Take your smoking chips and dump about one handful of dry chips and another handful of wet chips onto a sheet of tinfoil (you want to make two of these pouches so double these instructions). Wrap the tinfoil pouch up so it’s sealed and then poke a bunch of holes in the top of it to let the smoke out. Make a good amount of holes – you want that smoke getting out!

Open up your BBQ and place the tinfoil smoking pouch directly on the burner of one side and start the BBQ (only light the side that has the pouch on it). You want the BBQ at as low of a temperature as possible.

Place the ribs on the gill of the “cold side” of the BBQ. They can overlap a little, but don’t smother any of them, you want the smoke to be able to get to them.

Close the lid and don’t open it again. The ribs will stay in there for 3 – 4 hours.

You should see smoke bellowing out of the BBQ after 20 minutes or so. When the smoke stops, open the lid and put in the new pouch.

Leave ‘em for 3 or 4 hours and you’ll have the best Caribbean Smoked Ribs you’ve ever tasted.