Pineapple Babyback Ribs
Pineapple Babyback Ribs

Pineapple Babyback Ribs


June 4, 2015


1 slab of baby back ribs per person

Dennis' Sweet Smokin' & Grilin' Rub

6 oz. wood chips (optional)

18 oz. Dennis' Pineapple BBQ Sauce


1Be sure to trim any excess fat off the ribs. Remove the membrane from the back of the ribs because this is nasty stuff and will prevent the rub, smoke, and sauce from permeating the meat.

2This is a critical step: the rub. You need to be very liberal with the rub. You must you enough to coat the meat but not enough so the meat doesn't show through. It's a delicate balance but worth it when you get it right.

3Put the "rubbed" ribs on a platter and cover it with foil. Refrigerate it for at least 4 hours. This will allow the rub to "soak" into the meat. The platter will prevent the ribs from soaking in the liquid that will drain from them. This is important.

4Now...it's time to cook!

5 Heat your grill to 250 degrees. It's best if you have 2-3 zones on your grill because you're going to cook with indirect heat.

6If you have three zones on your grill, turn off the center zone. This is where you'll cook the ribs. If you have two zones, shut one of them off and that's the side where the ribs will cook. If you have a smoker drawer, add about 4 oz of your favorite wood chips. Since we're using a sweet sauce, use a mild wood like apple or cherry. If you don't have a smoker drawer, get a disposable aluminum loaf pan and poke a few holes all over the bottom of the pan. Put your wood chips in the pan and set it over the fired zone.

7Place your ribs, back side down, on the grill and be sure the heat doesn't exceed 250 degrees.

8The smoke will disappear after about 30 minutes. When this happens, add 2 oz of wood chips. After that, do not add any more chips. You can always add more chips the next time you grill but you can fix over-smoking meat. There's no worse taste than over-smoked meat.

9At the one hour mark, move the ribs closest to the fire away. The last two points on cooking are: don't keep opening the lid and don't flip the ribs - ever.

10At the 4 hour mark, pull the ribs out and place each slab in foil. Brush a generous portion of Dennis' Pineapple BBQ Sauce on top of each slab and seal it up tight in the foil.

11 Cook the ribs another hour. They're done when the ribs bend easily but the bone does not easily separate from the meat.

12 Brush more Dennis' Pineapple BBQ Sauce on each slab and let them rest for 10 minutes.


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