Last Updated on June 6, 2025 by Carne Diem
Protein: 
Origin: North American, Mexican
Method: Smoker
Jump to RecipeAl Pastor Ribs: A Smoky, Savory Twist on a Classic
If you're a fan of tacos al pastor, get ready to meet its equally delicious cousin: al pastor ribs. This dish takes the iconic flavors of tacos al pastor and applies them to succulent pork ribs, creating a truly Instagram-ready dish that will blow your mind. While the star of tacos al pastor is traditionally spit-roasting pork, this different format brings that same magic to your grill or smoker.
Table of contents
Traditional al pastor has its roots tracing back to Lebanese immigrants who introduced spit-roasting meat to Mexico. This upright preparation method eventually evolved into the distinctive technique we know today, featuring marinated pork cooked on a vertical skewer. For this more authentic recipe check out our smoked al pastor tacos on a trompo., but today we are focusing on one of our favorite Mexican-BBQ fusion dishes: Al Pastor Style Baby Back Ribs.
Making Smoked al Pastor Style Pork Ribs
To make al pastor baby back ribs at home you just need to make a simple marinade, season them, then smoke them to juicy perfection. Here is what you will need to make this great Mexican-BBQ fusion recipe, with step by step instructions.
Ingredients: What you will need
Ribs: While we prefer baby back ribs for this recipe, you can use either baby back ribs or spare ribs. If using spare or St. Louis style ribs, please note that they may require a little more cooking time. This recipe is enough for one rack of ribs. If you want to double the recipe, you will just need to double the seasoning mix/BBQ rub.
The Al Pastor Marinade: The key to al pastor ribs is the al pastor marinade, a vibrant concoction of chiles and spices. This isn't just a basic pork rub; it's an awesome chili marinade that transforms ordinary ribs into a savory pork masterpiece.
To make the marinade, you will need 2 ounces of achiote paste, Mexican oregano, pineapple juice, 2 garlic cloves, and white vinegar. We include most of the chili flavor in the spice rub so there is no need to mess with rehydrating and blending whole chilis in this simple recipe.
Al Pastor BBQ Rub: To make the al pastor inspired rib rub you will need black pepper, Kosher salt, garlic powder, onion powder, cumin, paprika, cinnamon, and chili powder. We try to keep flavoring traditional and typically use a blend of guajillo, pasilla, and ancho chili powders.
Everyone loves ribs. Why not try some of our other famous rib recipes from around the world:
- Memphis Style Dry Rib Rub Recipe
- Chicago Style Smoked Rib Tips
- Beef Short Rib Tomahawk
- Beef Short Rib Burnt Ends
- Beef Tallow and Herb Crusted Prime Rib
Marinating, Seasoning and Smoking the Ribs
Marinating the Ribs: This al pastor sauce is what gives the ribs their signature flavor. Combine all of the marinade ingredients in a food processor and blend until the achiote paste is broken up and the marinade is smooth. Pour the marinade into a large plastic bag large enough to hold the ribs. Note: achiote can stain so we do not recommend using any reactive container to marinate the baby back ribs.
If there is silver skin still on the back of the ribs, remove it before marinating the ribs. Add the ribs to the bag and make sure every inch of the ribs is coated in this flavorful marinade. Marinate the ribs for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
Cooking the Ribs: When you are ready to cook the ribs, remove the ribs from the marinade and pat dry. Coat both sides of the ribs with the al pastor BBQ rub.
There are different ways to cook al pastor ribs and you can feel free to use your favorite method for cooking baby back ribs. We typically cook the ribs at 250 degrees for about 2.5 hours, initially. To help maintain color and add flavor we spritz the ribs with a 50:50 mixture of pineapple juice and apple cider vinegar.
When we have achieved the color we like (around 2.5 hours) we typically wrap the ribs to help them become more tender. This cooking method allows for a beautiful smoke and creates fall-off-the-bone tender ribs. You can wrap in aluminum foil or butcher paper. We typically line the wrap with pineapple slices and spray with some of our spritzing liquid. We then place the ribs, bone side down, on the pineapple and wrap tightly.
Cook for about 1-1.5 hours, while wrapped, then remove from the smoker. Check the ribs for doneness. The ends of the ribs should have the meat beginning to pull away from the bone and they should probe tender.
Serving Your Al Pastor Ribs
Once the ribs are cooked, let them rest for about 15 minutes before slicing and serving. You can serve them with pineapple slaw or slices of grilled pineapple for a refreshing contrast to the rich, savory flavors of the ribs. Don't forget a glass or two of Mezcal Paloma or some Spicy Mango Habanero Margaritas.
Or maybe try one of our Mexican or BBQ side dishes:
- Charro Beans With Hickory Smoked Bacon
- Best Fresh Guacamole Recipe
- Jalapeno Coleslaw With Bacon Aioli
- Grilled Corn and Goat Cheese Salad
- Meaty Smoked BBQ Beans Recipe
- Skillet Cornbread with Green Chiles and Toasted Cumin
This recipe takes the components of tacos al pastor and presents them in a new and exciting way. So, step outside your comfort zone and give these al pastor ribs a try.
Frequently Asked Questions
Baby back ribs (also called loin back ribs) come from the top of the rib cage, near the backbone. They are shorter and leaner than spare ribs, which come from the belly section. Baby backs tend to cook faster due to their smaller size and lower fat content.
This thin, silvery membrane (also called silverskin) on the bone side of the ribs is tough and chewy if left on. Removing it allows your dry rub and smoke to penetrate the meat more effectively, resulting in a more tender and flavorful rib. To remove it, use a knife or spoon to lift a corner of the membrane, then grab it with a paper towel and pull it off.
Smoking baby back ribs typically takes 4-6 hours at 225-275°F. However, cooking time can vary based on the thickness of the ribs, the consistency of your smoker's temperature, and your desired tenderness. It's less about time and more about doneness.
Doneness is crucial and shouldn't solely rely on time or internal temperature. Here are several reliable tests:
The Bend Test: Pick up a rack of ribs with tongs in the middle. If they are done, the rack should bend easily and the meat should start to crack or break on the surface. If they are still stiff, they need more time.
The Twist Test: Grab an exposed bone and gently twist it. If the meat easily pulls away from the bone, they are done.
Internal Temperature: While not the sole indicator due to bones, the meat between the bones should generally be around 195-205°F (91-96°C) for tender ribs. Insert a thermometer into the thickest part of the meat, avoiding the bone. The temp probe should also slide in and out with almost no resistance.
Meat Pullback: The meat will shrink back from the ends of the bones, exposing about a quarter to half an inch of bone.
I prefer to spritz the ribs because it helps develop the color of the ribs, prevents any parts from drying out or burning, and layers flavoring. Smoke also likes to stick to moist surfaces, so spritzing can help with your smoke flavor on the ribs.
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📖 Recipe
Al Pastor Smoked Baby Back Ribs
Ingredients
- 1 rack Baby Back Ribs
- 5 Slices Pineapple
Marinade Ingredients
- ½ Cup Pineapple Juice
- ¼ Cup White Vinegar
- 2 Ounces Achiote Paste
- 2 Cloves Garlic minced
- ½ teaspoon Mexican Oregano
Al Pastor Inspired BBQ Rib Rub
- 1.5 Tablespoons Kosher Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Chili Powder we use a mix of Guajillo, Ancho, and Pasilla
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
Rib Spritz
- 2 Ounces White Vinegar or apple cider vinegar
- 2 Ounces Pineapple Juice
Instructions
- Remove the membrane/silver skin from the back of the ribs and place the ribs in a large plastic bag or non-reactive container.
- In a food processor, blend all of the marinade ingredients, until smooth. Add the marinade to the ribs and make sure all of the ribs are coated with the marinade. Place in the refrigerator and marinate for at least 4 hours, or overnight.
- When you are ready to cook, preheat your smoker to 250 degrees.
- Remove the ribs from the marinade and evenly coat both sides with the al pastor BBQ rub.
- Smoke the ribs, bone side down for about 2.5 hours. Spitz the ribs about every 30 minutes and rotate, if needed, to ensure even cooking.
- Place the pineapple slices on a roll of butcher paper or foil and then place the ribs on top. Wrap the ribs tightly in the paper/foil and return to the smoker. Cook for about 1.5 hours.
- Check the ribs for doneness. If needed, smoke for additional time until the ribs are done to your preference. NOTE: See FAQ about how to determine rib doneness. Do not just rely on time.
- When they are done cooking, remove the ribs from the smoker and rest for about 15 minutes before slicing and serving.
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