COOK IT.
Pat your ribs dry and remove the membrane from the back before trimming them.
In a bowl, combine the Tajin, garlic powder, brown sugar, oregano, and cumin. Taste for seasoning and add salt and pepper as needed. Season your ribs on both sides, allowing the seasoning to adhere for a few minutes before flipping. Optionally, allow the ribs to rest in the fridge overnight with the seasoning on them. This will allow the seasoning to tack up and salt to penetrate deep into the meat for intense flavoring.
Preheat your grill to 275°F (135°F) with an indirect grilling setup. You can use your favorite BBQ to do this, whether it is your charcoal kettle, gas grill, or smoker. Prepare the cherry with a little hickory wood chips or chunks for your smoke flavors. You don’t want the smoke to overpower the flavors you are cultivating.
While the grill is preheating, combine the orange juice, garlic, and oregano.
Cook your ribs, bone side down, using indirect heat for 2 hours, replacing the smoke woods as needed. Baste the ribs with your sauce if they begin to look dry.
After two hours, remove the smoked ribs and carefully wrap them in foil. Place several pats of butter onto the foil, then lay the ribs, meat side down. Pour about ½ cup of the mop sauce into the foil and onto the bone side of the ribs, making sure that everything is sealed up well before placing your parcels onto the grill.
Cook the ribs for another hour using indirect heat. After this point, check for a doneness temperature of 203°F (95°C).
Unwrap the nearly finished ribs and let the bark firm up on the grill for another 15 minutes or so before slicing into individual ribs or racks for serving.
Serve your Mojo Style Ribs with the remaining mop sauce for dipping, and don’t forget your favorite BBQ sides.
Pair with a Spanish white called Albariño, whose citrusy crisp salinity will balance the mojo flavors. Or try it with a light-bodied Grenache red wine that features cherry and black pepper flavors for a well-rounded experience. If beer is preferred, you will want to look for something that finishes crisp and bitter, like a New England Style IPA or a Belgian White.
These Cuban Mojo-Style Smoked Ribs are a flavorful celebration of citrus, smoke, and spice. With a faster cook time and bold, vibrant flavors, they’re sure to become a new BBQ favorite. Whether you’re sipping a chilled Albariño, a fruit-forward Grenache, or a crisp IPA alongside, this rib recipe pairs beautifully with good company and sunny skies. Fire up your grill and enjoy the magic of mojo. What is your favorite time-saving rib technique? Favorite recipe? Share your rib secrets, recipes, ideas, and photos on our social media pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!