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

Discussion in 'Pork' started by edward36, Mar 28, 2014.

  1. edward36

    edward36 Meat Mopper

    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.
    disco likes this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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


    edward36 likes this.
  3. edward36

    edward36 Meat Mopper

    Hey Disco,


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

    disco Smoking Guru OTBS Member SMF Premier Member

    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.

  5. dandl93

    dandl93 Smoking Fanatic


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

    edward36 likes this.
  6. Looks good Edward I'm going to have to try some ribs soon
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks delicious Edward...very nicely done!


  8. edward36

    edward36 Meat Mopper

    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.

  9. edward36

    edward36 Meat Mopper


    Well, in those terms... I am terminal, hands down :)
  10. edward36

    edward36 Meat Mopper



    Watch it - as Disco said... Highly addictive ;)
  11. edward36

    edward36 Meat Mopper

    Hey Red!


  12. dandl93

    dandl93 Smoking Fanatic


    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 
  13. edward36

    edward36 Meat Mopper


    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 [​IMG]
  14. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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.


  15. edward36

    edward36 Meat Mopper


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

  16. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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!

    Last edited: Mar 31, 2014
  17. edward36

    edward36 Meat Mopper

    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 ;)


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