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Ribs smoked on the WSM - first timer... Pineapple & kiwi brine!

post #1 of 17
Thread Starter 

Hi folks,

 

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.

post #2 of 17

Looks terrific. I love new techniques and recipes. Thanks for posting them.

points1.png

 

Disco

post #3 of 17
Thread Starter 
Quote:
Originally Posted by Disco View Post

Looks terrific. I love new techniques and recipes. Thanks for posting them.
points1.png

Disco

Hey Disco,

Thanks!!!

I love trying out things... And this time it did turn out just about right :)
post #4 of 17
Quote:
Originally Posted by Edward36 View Post


Hey Disco,

Thanks!!!

I love trying out things... And this time it did turn out just about right :)

Oh, dear. That statement means it is too late. You are now addicted. Even worse, I have found no successful treatment. You are doomed to smoking great food, trying new things and having fun. Sorry to be the one to tell you.

 

Disco

post #5 of 17
Quote:
Originally Posted by Edward36 View Post
 

Hi folks,

 

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.

Edward 

I sure do like some of your recipes.I like using fresh fruits.

Dan 

post #6 of 17
Looks good Edward I'm going to have to try some ribs soon
post #7 of 17

Looks delicious Edward...very nicely done!

 

bravo.png

 

Red

post #8 of 17
Thread Starter 
Quote:
Originally Posted by dandl93 View Post

Edward 
I sure do like some of your recipes.I like using fresh fruits.
Dan 

Hey Dan,

Yeah, there's nothing like a fresh fruits flavor to boost a pork meat!

By the way, kiwi is well known as one of the ultimate tenderizers.

Enjoy!
Ed
post #9 of 17
Thread Starter 
Quote:
Originally Posted by Disco View Post

Oh, dear. That statement means it is too late. You are now addicted. Even worse, I have found no successful treatment. You are doomed to smoking great food, trying new things and having fun. Sorry to be the one to tell you.

Disco

Disco,

Well, in those terms... I am terminal, hands down :)
post #10 of 17
Thread Starter 
Quote:
Originally Posted by Dobar View Post

Looks good Edward I'm going to have to try some ribs soon

Dobar,

Thanks!!!

Watch it - as Disco said... Highly addictive ;)
post #11 of 17
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Looks delicious Edward...very nicely done!

bravo.png

Red

Hey Red!

Thanks!!!

Ed
post #12 of 17
Quote:
Originally Posted by Edward36 View Post


Hey Dan,

Yeah, there's nothing like a fresh fruits flavor to boost a pork meat!

By the way, kiwi is well known as one of the ultimate tenderizers.

Enjoy!
Ed

Ed 

I new Papaya was but did not know about Kiwi.Was your pinapple juice from yellow or white pineapples?We have both here but the white has twice the sweetness as yellow.I bought 6 pineapples at the market yesterday.They went up in price alittle $2 for all of them normally they would of cost $1.50 for 6 I think I will survive with the increase hahahahahaha 

post #13 of 17
Thread Starter 
Quote:
Originally Posted by dandl93 View Post
 

Ed 

I new Papaya was but did not know about Kiwi.Was your pinapple juice from yellow or white pineapples?We have both here but the white has twice the sweetness as yellow.I bought 6 pineapples at the market yesterday.They went up in price alittle $2 for all of them normally they would of cost $1.50 for 6 I think I will survive with the increase hahahahahaha 

 

Dan,

 

I used yellow one. Down here (I live in Israel) the price is about 10 times high, ironically... but yeah, I think it's survivable :icon_biggrin:

post #14 of 17

Yummmm!  I picked up about 10 lbs of bone in pork shoulder cut into country style strips last night.  Was wanting to do something different with them.  Ed, you sir gave me EXACTLY the "different" I was looking for.

 

THANKS!

 

NB

post #15 of 17
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Yummmm!  I picked up about 10 lbs of bone in pork shoulder cut into country style strips last night.  Was wanting to do something different with them.  Ed, you sir gave me EXACTLY the "different" I was looking for.

THANKS!

NB

Hey!

Happy to hear that!!! Lemme know how it turned out!

Thanks!
Ed
post #16 of 17

Ed, you guys are so much better than I am at taking pics. Didn't have any kiwi so I actually ended up brining the pork shoulder strips about 18 hours using the following brine.

 

1 tsp Prague #1 Pink Salt

1/2 cup kosher salt

1 Tbs onion powder

1  Tbs garlic powder

1 tsp black pepper

1 cup dark brown sugar

1 quart pineapple juice

3 Tbs lemon juice

1 quart water

1 quart ice 

 

 

Then smoked for 5 hours on a relatively windy day at 275-290F. Finished in the oven at 320F for 1 hr 15 minutes with about a cup and half of pineapple juice added to the sealed pan.

 

Used a commercial BBQ sauce with pineapple juice added for a finishing sauce, just spooning it on the finished ribs.  Took the unsauced pic below after we'd already consumed three of them.  Man it was melt-in-your-mouth YUMMY!  My wife kept saying "oh wow, this is SO much better than anything in a restaurant."  Your pineapple juice idea really made a difference.  Thanks!

 


Edited by Noboundaries - 3/31/14 at 5:45am
post #17 of 17
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Ed, you guys are so much better than I am at taking pics. Didn't have any kiwi so I actually ended up brining the pork shoulder strips about 18 hours using the following brine.

1 tsp Prague #1 Pink Salt



1/2 cup kosher salt



1 Tbs onion powder



1  Tbs garlic powder



1 tsp black pepper



1 cup dark brown sugar



1 quart pineapple juice



3 Tsp lemon juice



1 quart water



1 quart ice 



 




Then smoked for 5 hours on a relatively windy day at 275-290F. Finished in the oven at 320F for 1 hr 15 minutes with about a cup and half of pineapple juice added to the sealed pan. 

Used a commercial BBQ sauce with pineapple juice added for a finishing sauce, just spooning it on the finished ribs.  Took the unsauced pic below after we'd already consumed three of them.  Man it was melt-in-your-mouth YUMMY!  My wife kept saying "oh wow, this is SO much better than anything in a restaurant."  Your pineapple juice idea really made a difference.  Thanks!



Wow! That's so nice to hear!!!

I am so glad you liked it. I love combining fruits with meat (see my recipe for apricot glazed chicken thighs for one), especially tropical fruits when it comes to pork or poultry.

Experiment in is the name of the game. There are no mistakes in the kitchen. Only recipes not yet discovered ;)

Cheers!
Ed
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