Pretty simple
2-6oz cans Dole Pineapple Juice(not from concentrate)
2 good size Limes,juiced and quartered
1tbs(heaped) coarse black pepper
1tsp red chili flakes
Kitchen size trash bag works well for this
Prep the rack,excess fat,membrane removed etc
Dump "everything" in the sack,ribs and all
Tie a knot in the sack as close to the meat as you can get(and get it tight)
Soak for about 8hrs(overnight)meat side down,last couple hrs bone side down.
Let stand in room temp for 1hr before cook time

Smoker temp 275* use any wood but mesquite
Let'em rock for 2hrs untouched
Then hit them with heavy apple cider vinegar spray every 1.5hrs for the 6 hr run time

Pull'em and foil wrap them 30-45min then open air for 10-15min before serving
I like just a hair of fine sea salt during the open air rest time.

Try one before thinking about any type of sauce
No they do not taste like pineapple,that flavor gets lost way back in the process

I did this one winter when it was brutal cold,oven worked good
Nothing tops real smoke though . . . . .

Hitting the smoker very soon,rain soaked the wood stash so getting the fire started took some effort.
I dont use fuels of any sort so . . . .
See Yah in 6 hrs

Do you just not like mesquite? or do you have a reasoning. If I don't bbq with mesquite I gotta buy wood... I don't buy wood.

It can leave a bitter taste. I'll use it for grilling but never for smoking. Pecan ftw.

Not a fan of smoking with mesquite either.

30+ yrs ago I smoked with mesquite exclusively. Seems like sometimes it turned out great and other times it had a bitter flavor. Decided I just didn't want the risk when I was spendnig good money on meats and many times cooking for a good sized crowd so I converted to other woods, mostly hickory and some oak. I'll use pecan on occasion but hickory is my "go to" wood.

but, when grilling, I love using mesquite wood. It makes an excellent wood for a hot fire when cooking steaks or fajitas.

There in lies the trick
Long cooks are not what this wood is for unless you make your own charcoal first.
Using well seasoned mesquite is great
I catch alot of BS on the OT about debarking woods,debarking wood changes the profile of the smoke it produces
Doesnt matter what type of wood it is either,you take the bark off and all those wood resins are not being cooked off on your meats.
Its stupid simple math,you cook mesquite down enough to grill with it the "excess" is already gone
I set my coal bed with barked wood(cooked down),everything after that will have no bark on it
If your in Texas,post oak is not unreasonable purchase wise.(I sell it cheap)Get away from the metro areas and you can save 50%.
I cut all my own wood and cook exclusively with post oak and pecan.
I do out source peach wood that I use to tame pecan and mesquite

There is more to smoking meats then the staged TV shows lead people to "understand"
Good wood(knowledge)and temp management will kick a dent in any 47 ingredient rub,injected,marinated trip to flavor town.

I cooked 30 loins two weeks ago,simple salt and pepper rub with pecan and peach smoke
No less the 50 asked what my rub had in it,it was the best they have ever eaten.
Thanks! but really? I would strongly question just what the heck they have been eating
if a no rub good smoke piece of pig blew their skirts so high

There are no push buttons to success,you have to work at it abit to get things working for you

+1 Stick with Kingsford right?

After owning BBQ restaurants for 12 years; I learned from an old man early only to smoke with wood that you can eat the nut or fruit from. Mesquite is like a pine tree and nobody would ever think of smoking with pinewood. Mesquite is great for grilling on an open grill when mixed with another wood. It burns very hot but emits poisonous fumes from the oils in the wood. On the other hand green woods like pecan, hickory or other nut trees; sugar from the wood adds a sweetness to the meat, be careful with too much hickory, it can cause blackness in your poo poo. hope this helps low and slow

i use pecan primarily and will throw in a good chunk of mesquite and oak at different times while cooking....and onion

Sounds awesome CatBoss. Will try it.

I'll give that a try, sounds good to me