📖 Instructions

1. Prepare the Ribs: Start by trimming any excess fat from the ribs. This helps the smoke penetrate the meat more effectively. Don't go overboard, though – a little fat is your friend!
2. Make the Rib Rub: In a mixing bowl, combine the paprika, brown sugar, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. Mix well. This rub is your flavor base, so don't skimp!
3. Apply the Rub: Generously coat the ribs with the rub, making sure to get every nook and cranny. Massage it in! Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and penetrate the meat.
4. Prepare the Smoker: Soak your wood chips in water for at least 30 minutes before starting the smoker. This prevents them from burning too quickly and creates a nice, consistent smoke. Set up your smoker according to the manufacturer's instructions, aiming for a temperature between 225-250°F (107-121°C).
5. Smoke the Ribs: Place the ribs in the smoker, bone-side down. Maintain the temperature and add wood chips as needed to keep a consistent smoke. Smoke for about 6-7 hours, or until the internal temperature reaches 195-203°F (90-95°C). A meat thermometer is your best friend here. I like to spritz the ribs with apple juice every couple of hours to keep them moist.
6. Make the Pineapple Habanero Salsa: While the ribs are smoking, prepare the salsa. In a mixing bowl, combine the diced pineapple, red onion, jalapeño (or habanero, if you dare!), cilantro, lime juice, and salt. Mix well and refrigerate until ready to serve. The salsa is best if it has some time to sit and let the flavors meld.
7. Check for Doneness: After about 6 hours, start checking the ribs for doneness. They should be tender and the meat should be pulling back from the bone. Use a meat thermometer to ensure they've reached the correct internal temperature.
8. Rest the Ribs: Once the ribs are done, remove them from the smoker and wrap them in aluminum foil. Let them rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.
9. Slice and Serve: Slice the ribs and serve them with the pineapple habanero salsa. Trust me, the sweet and spicy salsa is the perfect complement to the smoky, savory ribs.