Pineapple Ribs Et Al


 
Bob Mann

Bob Mann

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I lightly rubbed 2 St Louis cut spare rib racks with white sugar, garlic powder, onion powder, ground ginger, ground allspice, cayenne powder and salt.
I cooked them on my 22 1/2" WSM at 225F, unfoiled, for about 2 1/2 hours.
I then foiled them with pineapple juice for about another 2 hours, until toothpick tender.
I glazed them with a mixture of honey and pineapple juice and put them back on for about another 1/2 hour.
I grilled some pineapple slices on my S-330 and threw them on top of the ribs.

My daughter made some shish kebobs out of sirloin steak chunks, marinaded in Soy Vay Veri Veri Teriyaki, with cut up onions, green and red peppers and cherry tomatoes.
I cooked the them on my 26 3/4" OTG.

Everything was great!

On the WSM.
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Ready to be foiled.
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Done.
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Glazed up.
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Grilled pineapple slices.
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Pot of pineapple ribs.
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Shish kebobs on the OTG.
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Plate of shish kebobs.
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Beer o' the day.
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Thanks for looking.
 
Last edited:
Bob,
Love the pineapple rib idea just what I've been looking for, something out of the box different. Is that rub a family secret or could you share the reciepe for it. BTY great looking cook on both fronts.
 
Those are some knock your socks off kabobs. I love grilled pineapple and I bet the addition to the ribs is top notch.
 
Grilled pineapple is one of my wife's favorites....I can put it on virtually anything and she's thrilled.
those ribs look really nice.
 
Rich Dahl said:
Is that rub a family secret or could you share the reciepe for it.
Click to expand...
White sugar 4 Tbsps
Garlic powder 1/2 Tbsp
Onion powder 1/2 Tbsp
Salt 2 tspns
Ground ginger 1 tspn
Ground allspice 1 tspn
Cayenne powder 1 tspn
 
Last edited:
wow. everything about this meal was excellent. love the pineapple ribs a lot. the kabobs look very tastey. just a great cook. :)
 
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