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Pineapple rub on ribs
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Laserlarry
Posts: 37
I've had my medium egg since last May, I love it and cook on it all the time. For something different, I tried some Dizzy Pig Pineapple Head rub on some spare ribs this weekend. I used the 3-2-1 method, cooking at between 225 and 250 F.
with some cherry chunks for smoke. There is only two of us so I only cooked one 3lb rack. Half was with the pineapple rub , the other with some Three Little Pigs KC Championship rub. At the end of the -2 the meat was already falling off the bone (the way I like it) and the internal temperature was 195 F. so I put them in a cooler with towels on top and bottom for about a half hour. I took the plate setter off and got the egg up to 450. I put a on coating of Cherry Barbeque sauce and tried to carmalize the sauce by cooking the for 4 min. per side. That worked pretty good. All the ribs were melt in you mouth, sweet and delicious . The combination of the cherry and pineapple made those ribs taste almost like an Easter ham. I'd do it again. The attached pictures show the ribs going on the egg and how they turned out. The left rib broke into two pieces, I wish I hadn't just piled the broken piece on top for the picture, looks weird. I live between Niagara Falls and Buffalo, we got 4" of snow while I was cooking these, the temperature with in the low 20's. It was fun! If only the Bills had been playing that afternoon... next year!
with some cherry chunks for smoke. There is only two of us so I only cooked one 3lb rack. Half was with the pineapple rub , the other with some Three Little Pigs KC Championship rub. At the end of the -2 the meat was already falling off the bone (the way I like it) and the internal temperature was 195 F. so I put them in a cooler with towels on top and bottom for about a half hour. I took the plate setter off and got the egg up to 450. I put a on coating of Cherry Barbeque sauce and tried to carmalize the sauce by cooking the for 4 min. per side. That worked pretty good. All the ribs were melt in you mouth, sweet and delicious . The combination of the cherry and pineapple made those ribs taste almost like an Easter ham. I'd do it again. The attached pictures show the ribs going on the egg and how they turned out. The left rib broke into two pieces, I wish I hadn't just piled the broken piece on top for the picture, looks weird. I live between Niagara Falls and Buffalo, we got 4" of snow while I was cooking these, the temperature with in the low 20's. It was fun! If only the Bills had been playing that afternoon... next year!
Comments
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Looks great!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Glad to see you were going with pork. That is a good match in my opinion......beef not so much. I'd knock that back in a skinny minute. Nice work.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I want some of that!!!
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Dizzy Pig Pineapple rub? Hmmm ... I'll try that on the next rib cook. My favorite is Oakridge Dominator Sweet rib rub w/ an addition of 5% cinnamon. Ribs are fun to experiment with ... yours look good.
What do you think about he cherry BBQ sauce by its self?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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looks great and pineapple sounds delicious with pork
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Nice ribs. I like DP PH on ribs as well. Try adding pineapple chunks and dark rum to the ribs during the foil stage.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Ribs are my favorites, and they will be done this week, job and weather permitting.
Your cook looks outstanding!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
DMW said:Nice ribs. I like DP PH on ribs as well. Try adding pineapple chunks and dark rum to the ribs during the foil stage.
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Jeepster47 said:Dizzy Pig Pineapple rub? Hmmm ... I'll try that on the next rib cook. My favorite is Oakridge Dominator Sweet rib rub w/ an addition of 5% cinnamon. Ribs are fun to experiment with ... yours look good.
What do you think about he cherry BBQ sauce by its self?
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@Laserlarry Those ribs look spot on! Welcome to the forum btw.
I'm one of the few who doesn't care for PH rub. I want to like it, like all the cool kids, but it just doesn't do it for me.
Phoenix -
Going to try using peach preserves on the ribs during this week's cook. I have used on the butts and they were awesome. I think it will be very tasty, if it comes out 1/2 as good as the butts I have been doing. We will see."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Jeepster47 said:Dizzy Pig Pineapple rub? Hmmm ... I'll try that on the next rib cook. My favorite is Oakridge Dominator Sweet rib rub w/ an addition of 5% cinnamon. Ribs are fun to experiment with ... yours look good.
What do you think about he cherry BBQ sauce by its self?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton ... I've got some from a sampler pack ... just keep forgetting about it. The Cherry BBQ sauce looks like it comes from the NW corner of lower Michigan which is thick with cherry orchards. The folks there blend cherries into just about every food imaginable.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Looks great. I use the pineapple head on pork loin too with great results. It's also really good on sweet potatoes and acorn squash.
Cincinnati
LBGE, Weber Kettle
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Thanks for the prod Larry ... cooked up a rack of baby backs this afternoon. Lopped off four ribs to test out the Pineapple Head rub. Little olive oil made the ribs sticky. Pineapple Head rub on the four ribs and Oakridge Dominator Sweet Rib rub on the rest of the rack. Five hours later a toothpick said the ribs were ready to eat.
The missus told me to just use the Pineapple Head rub on the next rib cook.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:Dizzy Pig Pineapple rub? Hmmm ... I'll try that on the next rib cook. My favorite is Oakridge Dominator Sweet rib rub w/ an addition of 5% cinnamon. Ribs are fun to experiment with ... yours look good.
What do you think about he cherry BBQ sauce by its self?-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Jeepster47 said:Thanks for the prod Larry ... cooked up a rack of baby backs this afternoon. Lopped off four ribs to test out the Pineapple Head rub. Little olive oil made the ribs sticky. Pineapple Head rub on the four ribs and Oakridge Dominator Sweet Rib rub on the rest of the rack. Five hours later a toothpick said the ribs were ready to eat.
The missus told me to just use the Pineapple Head rub on the next rib cook.
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@FATC1TY ...in Mexico last summer, I had a chance to spend an evening with a chef talking about BBQ in Mexico. One of the things he pushed was to add a little extra cinnamon to rib rubs.
We'd already settled on Dominator Sweet Rib rub as our go to for ribs. Checked the ingredient list and sure enough cinnamon was there ... just way down the list. Cooked a side-by-side with and without additional cinnamon ... the missus voted for the ribs cooked with additional cinnamon.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:@FATC1TY ...in Mexico last summer, I had a chance to spend an evening with a chef talking about BBQ in Mexico. One of the things he pushed was to add a little extra cinnamon to rib rubs.
We'd already settled on Dominator Sweet Rib rub as our go to for ribs. Checked the ingredient list and sure enough cinnamon was there ... just way down the list. Cooked a side-by-side with and without additional cinnamon ... the missus voted for the ribs cooked with additional cinnamon.
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Beautifully done! I usually do 3-2-1 at 250, but I don't use a BBQ sauce or a high-temp stage. I might try to duplicate this next time.DMW said:Nice ribs. I like DP PH on ribs as well. Try adding pineapple chunks and dark rum to the ribs during the foil stage.LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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DeltaNu1142 said:Beautifully done! I usually do 3-2-1 at 250, but I don't use a BBQ sauce or a high-temp stage. I might try to duplicate this next time.DMW said:Nice ribs. I like DP PH on ribs as well. Try adding pineapple chunks and dark rum to the ribs during the foil stage.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Last summer I did some country style ribs using this recipe , http://howtobbqright.com/blog/?p=1854
After the internal temp got to 150, you put them in a pan with some pineapple juice and BBQ sauce , cover and cook until the internal temp reached 195 ( I think it took about an hour) then put them back on the grate to caramelize the sauce. It's the only time I used pineapple juice instead of apple juice for the foil part of cooking any style ribs. The ribs were very tender and tasty. But if I decide to experiment with pineapple juice in the future I will limit the time as DeltaNu1142 suggests.Tender is good, soggy is bad.
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Laserlarry said:But if I decide to experiment with pineapple juice in the future I will limit the time as DeltaNu1142 suggests.Tender is good, soggy is bad.LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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