Ribs are one of those meals that we can't get enough of and the best part is there are so many ways to cook them and flavors to use that they never get old! For this particular rack we chose our Island Sunrise (pineapple habanero) and doubled down with a pineapple habanero glaze from Robert Rothschild that we found at Costco. These sweet heat ribs will leave you begging for more!
In the past we used the 3-2-1 method almost exclusively for our ribs. However, we have since found another method that leaves them fall off the bone but with a bit more bite to them. We chose to cook this rack on our Pitboss pellet smoker, but keep in mind that any grill that can maintain a consistent temp for a long period will work. Keep it low and slow at 225 degrees for 4.5 hours, giving them a good spritz every 45 minutes with apple cider vinegar to keep up the moisture and then finish with the glaze for the last 30-45 mintues at 250 degrees.
Here is the link for the youtube video: Pineapple Pork Ribs
Ingredients:
- 1 rack pork baby back ribs
- Turn Em Red - Island Sunrise
- Robert Rothschild Pineapple Habanero Glaze
- Apple Cider Vinegar
Flavor:
- Turn Em Red - Island Sunrise (pineapple habanero)
- Robert Rothschild Pineapple Habanero Glaze
Prepare your ribs:
- Peel the membrane from the back of the ribs and pat dry.
- Coat the ribs in Turn Em Red - Island Sunrise
- Place in the fridge for 1 hour
Prepare your grill:
- Chose your pellet smoke flavor (pitboss competition blend for us)
- Set your grill to 225 degrees
Smoke the ribs
Place the ribs on the smoker at 225 degrees and spritz with apple cider vinegar every 45 minutes.
When you've reached 185-190 degrees internal temp apply the pineapple habanero glaze and turn the temperature up to 250 degrees.
Pull the ribs once they've reached 205 degrees internal temp and have some pullback on the bone.
Let the ribs rest for 10-20 minutes and enjoy!
