Ok, don't pass this one. I know... Only a lazy one didn't smoke ribs, right? But here's the thing - this was not just a WSM first time ribs smoke, but also a first timer trying out a pineapple & kiwi marinade. Let me tell you - this one goes straight to the top of my pork marinades list!
Basically, I soaked the slab for about 3 hours in 3 cups 100% pineapple juice, diluted by the same amount of cold water, 2 tbsp lemon juice and 1 kiwi, diced very thinly.
Then - a generous sprinkle with my favorite rub, and off it goes. The rub I use - I think I have it in one of my posts here. Based on mixture of brown sugar and sweet paprika, with additions of granulated garlic, onion powder, ground coriander seeds, ground cumin, chili powder, sea salt and ground black pepper.
Smoked it on mix of hickory and cherry chunks, 240F, about 7 hours. Something like 20 min before I took it off the smoker, I brushed it with my apple BBQ sauce. You can use any sauce you like here... I'll put a recipe of it at the end of this post.
Half an hour of rest, wrapped with foil... and slicing to separate ribs.
I am seriously happy with the results!
And here's the sauce:
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tbsp dates syrup (you can find it in Mediterranean groceries), or substitute with molasses or honey
- 2 tbsp Dijon mustard, smooth
- 1 tbsp Chipotle paste or tabasco sauce
- 1 tbsp of your favorite BBQ rub
Combine all those ingredients in a saucepan, bring to boil (constantly stirring to prevent burning), lower the fire and simmer for 10 min, until the sauce darkens a bit and thickens a little. Remove, pour into an airtight jar, and this sauce can be kept in the refrigerator for couple of months.