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.