Sweet & Spicy Pineapple BBQ Ribs Print this recipe
- 1 tablespoon chili powder
- 1 tablespoon onion salt
- 1 teaspoon oregano
- 1½ teaspoons black pepper
- 1½ teaspoons cayenne pepper
- 3 tablespoons garlic salt
- ¼ cup dark brown sugar
- ¼ cup paprika
- ½ teaspoon cumin
- ½ teaspoon white pepper
- 1½ cups pineapple juice
- 2 slabs baby back ribs or St. Louis cut spare ribs
- 2 tablespoons honey
- ½ cup Big Bob Gibson Championship Red Sauce
- Place slab of ribs bone side down on table. Slide knife under the membrane an against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
- Combine rub and mix well or use Big Bob Gibson Seasoning and Dry Rub. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Preheat smoker to 250°F. Place ribs meat-side up on grate and cook for 2 hours 15 min.
- Remove ribs from smoker. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib.
- Mix the marinade. Pour ¾ cup of pineapple juice over each rib. At the same time wrap and seal each rib tight. Place back in smoker for 1 hour.
- Remove wrapped ribs from smoker. Remove from foil and apply a light shake of rub to the meat-side of the ribs. Place uncovered in the smoker meat-side up for 30 min.
- Remove ribs from smoker. Brush finishing glaze on both sides of ribs. Place ribs in smoker for 15 minutes or until sauce caramelizes.
- Chris Lilly