Al Pastor Ribs Smoked with Post Oak & Lump Charcoal (Then Turned Into Tacos)

In this cook, I took spare ribs and pushed them in a completely different direction. Instead of traditional BBQ rub, I marinated the ribs in a bold al pastor-style marinade packed with chili, citrus, and spice. The ribs were smoked on a Weber Kettle using Jealous Devil lump charcoal and Smokey Woods post oak wood chunks for clean, steady smoke with classic Texas flavor. After developing color and bark, I wrapped the ribs with pineapple juice and hot honey to build layers of sweet heat and caramelization. Once tender, I chopped the ribs into small taco-ready pieces and moved everything to the Weber Slate griddle. Fresh chopped pineapple hit the hot surface along with the rib meat to create that signature al pastor char. Flour tortillas were toasted directly on the griddle to soak up the flavor and finish it off street taco style. This cook is all about: • Smoking with post oak for authentic flavor • Sweet heat from pineapple juice and hot honey • Griddle sear for texture and caramelization • Turning classic BBQ ribs into next-level tacos If you love backyard BBQ experiments and creative taco builds, this one hits hard. Drop a comment and tell me: Are ribs better traditional… or do they belong in tacos? @melindashotsauces7782 @ParadisePepperCo. @SmokeyWoodsBBQ @GrillwithWeber