Pineapple Teriyaki Ribs
The ultimate Pineapple Teriyaki Ribs, these sweet and savory ribs are ready to take on your next summer BBQ party.
Big Kahuna Ribs
Rated 3.8 stars by 12 users
Category
Pork
Author:
PS Seasoning
Servings
2-4
Prep Time
15 minutes
Cook Time
6 hours
Ribs rubbed in Big Kahuna? Sign me up! Sweet and savory ready to take to your next summer BBQ party!
Ingredients
- 2 Rack – Pork Back Ribs
-
3 T – Toasted Sesame Oil
-
8 T – Big Kahuna Rub
- 1 Can – Pineapple Rings
-
½ C – Big Kahuna Sauce
Directions
- Preheat smoker to 250 degrees.
- Use a butter knife to help remove the membrane from the underside of the ribs.
- Pat the ribs dry with paper towel.
- Smear the ribs with the sesame oil, this will act as a binder for the seasoning.
- Generously season the ribs with Big kahuna rub.
- Allow the ribs to rest for 15 minutes to allow the seasoning to adhere.
- Place the ribs, bones down, on the smoker and smoker for about 3 hours, or until the seasoning is well tacked onto the meat. (a finger will be clean after touching the ribs)
- Wrap the ribs in heavy duty foil and place back on the smoker, meat side down, for roughly another 2 hours. Or until the internal temperature of the ribs reaches 195 degrees.
- Remove the ribs from the foil and place back on the smoker, bones down.
- Lay the pineapple rings on top of the ribs. Lightly baste all surfaces with Big Kahuna sauce.
- Smoke 1 more hour.
- Remove and rest the ribs for 10 minutes before ejoying.
