Al Pastor Sauce and Ribs
Deliciously smoked ribs under the 3-2-1 method seasoned with simple rub and baked with pineapple and al pastor salsa
Equipment
- Smoker
Ingredients
Rub (Overnight - min 2 hours)
- 1 tbsp cumin
- 2 tsp kosher salt
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion power
- 2 tsp chipotle
- 1 tsp chili powder
Al Pastor Sauce
- 1 cup fresh pineapple
- 1 ½ jalapeno
- 1 tomato, fresh
- 1 juice full lime
- 1 tbsp salt
- 2 tbsp cane sugar (substitute for piloncillo)
- 4 tbsp "achiote" sauce (see below)
"Achiote"
- 1 tsp oregano for achiote
- 2 clove garlic for achiote
- ½ tsp cumin for achiote
- 2 tbsp paprika for achiote (more for more red colour)
- ¼ cup cider vinegar for achiote
Smoking ingredients
- ½ can light beer (lager/pilsner), honey-lager or cola
Instructions
- Mix rub and apply for minimum 2 hours. Overnight, if possible. Store in refrigerator.
- When ready, preheat Smoker at 225°F
- Starting out the 3-2-1 method, place ribs in a middle rack of smoker, uncovered for 3 hours total. Rotate after first hour and second hour.
- After 3 hours uncovered, wrap tightly with 1 tbsp of beer, lining both sides of each wrapped half-rack with fresh pineapple.
- Smoke in wrap for two hours. This stage can be done in the oven as well, if preferred.
- After 2 more hours (5 hours in), remove foil, save pineapple and collect or discard any extra liquid from wrapping.
- Apply salsa al pastor to both sides of each piece of ribs. Cook basted ribs for final hour, uncovered. If desired, increase heat to 275°C, which will create a slightly more crispy skin.
- Once full cook is complete, remove from smoker, let rest for 5-8 minutes prior to cutting.
- Enjoy!