Flavor Expedition Recipe
Smoked Pineapple Habanero Ribs
July 29, 2022
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 (p...
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Feeds
2-3
Prep Time
30 minutes
Cook Time
4.5 hours
Total Time
6 hours (prep + cook + rest time)
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)
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.
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.
Pro Tip
- 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.
Feeds2-3
Prep Time30 minutes
Cook Time4.5 hours
Total Time6 hours (prep + cook + rest time)
You ever bite into something so juicy, so tender, so perfectly swee...
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)
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.
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.
Pro Tip
- 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.
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