RIBS - Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS - Grilling Time Main Course

Baby Back Ribs!!!  Just about the most popular most requested BBQed item you could offer your guests.  Slow smoked (4-6 hours), low temperature (about 225, never more than 250) allows all that pork fat to render out, flavoring the remaining meat, leaving nothing but juicy tender flavorful meat just screaming to be gnawed off the bone!

OK, I am going to assume you know how to smoke ribs.  If you do not, might I suggest you read over a past post of mine... Smoked on a Weber Kettle Grill, Citrus Honey garlic Ribs.  I go into great detail with LOTS of photos, instructions and tips on smoking on the most popular grill sold in America.  Weber Kettles are cheap (under $100) and easy to cook on.  Bottom line, You can get great tasting competition/restaurant quality smoked meat on a simple inexpensive grill.  Take a look at that post and know that YOU CAN DO THIS!

This particular recipe features two of my favorite flavorings... Sweet Pineapple glaze over a HOT Heated Jamaican Jerk Spice Rub!

Sweet Heat Pork Rib Meat... What on Earth could be better???

OK... Here's what I did...

Chunky Pineapple Glazed Jerk Dry Rubbed Baby Back RIBS

Ingredients

• For the Dry Rub...
• 4 TBS Ground Coriander
• 4 TBS Ground Ginger
• 2 TBS Onion powder
• 2 TBS Garlic Powder
• 2 TBS Sea Salt
• 2 TBS Cayenne pepper
• 2 TBS Fresh ground Black pepper
• 2 tsp Thyme
• 2 tsp Cinnamon
• 2 tsp Allspice
• 2 tsp Ground Cloves
• Or find a Commercial Brand Jerk Rub you like
• Add 1/4 Cup Brown sugar to the mix (or to the commercial rub, either one needs a sweetner)
• 3 Racks Baby Back Ribs
• 1 Cup Sliced Fresh Pineapple (can substitute canned Pineapple), Pulsed in Mini Chopper or food processor until finely minced and juice forms.

Cooking Directions

1. Mix all ingredients for the dry rub. Best if mixed by hand so you can break up any clumps. Or use 1 Cup Store bought commercially available Jerk Dry Rub.
2. Add 1/4 Cup Brown sugar to the rub and mix well.
3. Reserve 1 TBS of sweetened Rub to use with the glaze.
4. Remove membrane from the back of the ribs (see the PREVIOUS POST for instructions on how to remove membrane).
5. Generously rub (it's called a rub, not a sprinkle) the mixture on the ribs, do a thin layer on the bone side and a thicker layer on the meat side.
6. Allow to rest at room temperature with the rub on for 30 minutes to allow the ingredients to season the meat.
7. Cook ribs over low indirect smoked heat (see Previous Post or follow your smoker's directions) until internal temperature of 165 degrees.
8. Remove from heat, mix minced pineapple and juice with 1 TBS of the rub mix.
9. Slather this glaze on top of the ribs.
10. Double wrap each rack of ribs in Aluminum Foil and return to the heat for 1 hour.
11. Allow to rest for 15 minutes before cutting,
12. Serve WARM and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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