Spicy Smoked Ribs With Pineapple-Rum Glaze

6
Servings
40m
Prep Time
2h
Cook Time
2h 40m
Ready In


"From Rob Rainford (one of my favorite chefs for grilling recipes) don't hesitate to make any of his recipes because each one of them is a winner."

Original recipe yields 6 servings
OK
  • FOR THE RUB
  • FOR THE PINEAPPLE-RUM GLAZE
  • FOR THE RIB BBQ SAUCE

Nutritional

  • Serving Size: 1 (551.8 g)
  • Calories 963.7
  • Total Fat - 51 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 293.8 mg
  • Sodium - 1770.4 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 37.8 g
  • Protein - 75.8 g
  • Calcium - 158.3 mg
  • Iron - 5.3 mg
  • Vitamin C - 6 mg
  • Thiamin - 1.5 mg

FOR THE RUB


Step 1

In a medium bowl combine all rub ingredients and mix well. Rub the mixture all over the ribs and place in a large plastic resealable bag. Marinate in fridge for 4 hours.

FOR THE PINEAPPLE-RUM GLAZE


Step 2

Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume. Set aside.

FOR THE RIB SAUCE


Step 3

In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick. Set aside.

TO GRILL THE RIBS


Step 4

Remove ribs from the plastic bag and bring to room temperature.

Step 5

Place the cherry/apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.

Step 6

Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.

Step 7

Build a smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.

Step 8

If using charcoal wait until the coals have turned to white ash, then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.

Step 9

When smoke starts to billow out, reduce the heat to 200ºF/100ºC

Step 10

Place ribs on the grill and close lid. Cook for about 2 hours, replacing the smoke pouch and turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes.

Step 11

Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.

Tips & Variations


  • 4 cups of cherry wood chips
  • 3 cups of apple wood chips

Crazed_Chef

These were smokin good! Loved the glaze on the ribs. Will see many more of these ribs in my day!

review by:
(18 Aug 2015)