Wet And Smoky Ribs

August 10th, 2009 | Posted in Killer Pork Recipes | No Comments »
Recipe: Wet and Smoky Ribs

Summary: I normally like a more dry, Memphis-style rib, but I tried a wet version that ended up great. I have invented many ways to smoke ribs and this one is definitely a keeper.


  • 2 racks of pork ribs (one baby back and one st. louis style pork spare ribs)
  • 1 can of 46 oz pineapple juice
  • 4 cups of orange juice
  • 4 bay leaves
  • Smoked Jalapeno Salt (my default go-to spice)
  • 5 cloves of garlic, pressed
  • 1/2 tbsp sesame oil


  1. Day 1 – Rinse ribs well in water and place in aluminum tray pan. Remove white membrane from ribs. Cut into partial slabs/portions. Add juices, bay leaves, jalapeno salt, garlic, and sesame oil to tray and stir well. Cover with foil and refrigerate overnight.
  2. Day 2 – Early in morning, turn ribs in juice solution. When ready to cook, remove from refrigerator and rinse well. Then dry well and rub with Smoked Jalapeno Salt. Turn smoker on 300 degrees and place ribs with fat and meat-side up. After about 1.5 hours, spray with mixture of 1-part whiskey (I used Southern Comfort) to 1-part Coca-Cola. After about 15 minutes, flip over and spray again. Spray after 15 more minutes. Then, after 15 more minutes, baste both sides with favorite BBQ sauce and let cook for 15 more minutes. When lifting with tongs from one end, the ribs should start to separate (not totally fall off bone, but not stay too firm). Let rest for 10 minutes and serve.

Meal type: supper

Culinary tradition: USA (Southwestern)

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