Step 1

Marinate your ribs in the pineapple juice and coconut aminos for 4 to 6 hours before smoking.

Step 2

Pat the ribs dry and arrange on a clean work surface. Remove the the thin membrain from back the ribs carefully with a knife. Combine the rub ingrediants and pat onto the ribs in a heavy layer on all sides. Set aside.

Step 3

Preheat the smoker to 225 degrees F and soak your wood as recommended by the manufacturer (20 minutes for chips, 30 minutes for small chunks and so on - always read the label just to be sure).

Step 4

When the smoker is ready, smoke the ribs for 4 to 6 hours, adding more wood as needed.

Step 5

Saute the onions in the cooking fat in a large skillet over medium-high heat until soft, 5 to 7 minutes. Add the garlic and stir to combine.

Step 6

Cook for 30 seconds. Reduce the heat to medium. Add the tomato paste and mix in until rust colored and coating everything (about 30 seconds).

Step 7

Stir in the sauce and pineapple juice. Whisk in the vinegar, lemon juice, and coconut aminos to combine. Lastly, whisk in the spices, the chipotle chili powder, mustard, paprika, chili powder, and all spice. Let simmer on low for 10 minutes. Season with salt and pepper as needed.

Step 8

Lastly, for a smooth sauce, perfect for ribs, transfer the sauce to a blender or food processor and pulse until smooth. Store in a resealable jar until ready for use.

Step 9

When the ribs are pulled from the smoker, baste in the bbq sauce and sear on a grill for the final touch of.