Smoked & Saucy: Pineapple Punch Ribs

You ever bite into something so juicy, so tender, so perfectly sweet with a spicy kick... you consider writing it a love letter? Yeah, that’s these ribs.

Say aloha to your new rib obsession. These smoked pineapple pork ribs, powered by our Island Sunrise (pineapple habanero) seasoning, bring that backyard luau energy straight to your smoker. Glazed, juicy, and just the right amount of kick — they’ll have you licking your fingers and maybe the plate too (no judgment here).

🍽️ Serves:

3–4 hungry rib-lovers (or 2 very determined ones)

⏱️ Cook Time:

4 hours 30 minutes

⏳ Total Time:

~6 hours (includes prep & rest)

🌡️ Temp:

225°F for the smoke, finish at 250°F

🛒 Ingredients:

• 1 rack of pork baby back ribs

• Flavor Expedition Co. Island Sunrise seasoning (pineapple habanero magic)

• Robert Rothschild Pineapple Habanero Glaze (Costco MVP)

• Apple cider vinegar (for spritzing)

• Your favorite pellet blend (we used Pit Boss Competition Blend)

🔥 Step-by-Step Instructions:

1. Prep those ribs:

• Peel off the silver membrane from the bone-side (trust us—do it).

• Pat dry like you're tucking them in for a nap.

• Generously coat with Island Sunrise seasoning on both sides.

• Let 'em chill (literally) in the fridge for 1 hour to soak in that flavor.

2. Get your smoker ready:

• Fire up your pellet grill to 225°F.

• Choose a pellet that complements fruity + smoky vibes (we used Pit Boss Competition Blend).

• Fill a spray bottle with apple cider vinegar for your rib spritz sessions.

3. Time to smoke:

• Place ribs bone-side down directly on the grates.

• Spritz with apple cider vinegar every 45 minutes to keep 'em moist and dreamy.

• Smoke for about 4.5 hours, until internal temp hits 185–190°F.

4. Glaze & finish:

• At 185–190°F, brush on that pineapple habanero glaze like you mean it.

• Crank the smoker up to 250°F and let them go another 30–45 minutes.

• Pull 'em when they hit an internal temp of 205°F and have that classic bone pullback.

5. Rest & devour:

• Let the ribs rest 10–20 minutes. (Hardest part, we know.)

• Slice between the bones and serve hot, sticky, and spicy-sweet.

🔧 Pro Tips:

• Don’t skip the spritzing — it helps build flavor and keeps the ribs from drying out.

• No smoker? Use an oven at the same temps with liquid smoke and a baking rack over a foil-lined sheet pan.

• Leftovers (if any) reheat beautifully in a low oven wrapped in foil.

These Island Sunrise ribs are everything: smoky, sticky, sweet, with that just-right habanero heat. It’s like your favorite summer vacation… if that vacation came with barbecue sauce.