Rum paired with pineapple and BBQ pork ribs is a flavor combination that takes you straight to the islands.
This flavorful pork ribs recipe is a fun diversion from traditional BBQ ribs as the barbecue sauce has hints of dark rum and pineapple complementing the sweetness of pork.
The ribs recipe makes for a great presentation when you top the pork ribs with smoked pineapple.
The 3-2-1 method or 2-2-1 method
The 3-2-1 rib cooking method is useful for smoking spare ribs. The 3-2-1 method means you smoke the ribs for 3 hours, then wrap and cook in foil for 2 hours, and then remove from the foil and continue cooking for 1 hour.
Baby back ribs are smaller and therefore use the 2-2-1 method, which takes the first step of smoking time down by an hour.
Enjoy these sweet and tangy smoked pork ribs that are topped with pineapple slices and an out-of-this-world Pineapple/Rum BBQ Sauce.
Don’t forget to use the classic “Texas Crutch,” where you wrap the ribs in foil with flavorful liquid, in this case a mix of apple juice and pineapple preserves.
Share the recipe if you enjoy it!
- 1 slab baby back ribs
- 3 tbsp smoked all purpose rub
- 1 pineapple, cored and sliced into 1/2” rings – should make about 9 rings total – 3 of which are used in the sauce, save juice for sauce (if using canned look for a corn syrup free, reduced sugar version)
- 1/4 cup apple juice
- 2 tbsp pineapple preserves
Pineapple Rum BBQ Sauce
- 1/3 cup BBQ sauce or your favorite store bought variety
- 3 tbsp pineapple preserves
- 1/4 cup Myers rum
- 3 tbsp pineapple juice
- Dash allspice
- 3 slice pineapple, chopped
Smoke Temp: 225F
Smoking Woods: FRUIT WOODS- (apple, pecan, pear) OR mix with OAK, PECAN, MAPLE
The ribs are going to use the 2-2-1 method: 2 hours in the smoker, 2 hours in foil, 1 hour letting the sauce glaze.
- Start by removing the membrane from the ribs. This is easier with a paper towel for gripping and a butter knife for separating from the meat.
- Prepare your smoker for 225 degrees- this recipe can be made on any kind of smoker (and was originally created for my Healthy Electric Smoker Cookbook).
- Next, slather with mustard so the rub can adhere. Apply the rub and smoke the meat for 2 hours.
- After 2 hours, remove from the smoker and do the “Texas Crutch,” i.e., “wrap in foil”. Mix the apple juice and pineapple preserve and add to the foil packet. Let smoke another two hours.
- Meanwhile, as the meat is smoking make your rum barbecue sauce. Combine the BBQ sauce, pineapple preserves, rum, chopped pineapple, pineapple juice and allspice. Let reduce down for 20 minutes on medium simmer.
- During the last hour, remove the ribs from foil and glaze with the pineapple rum BBQ sauce.
- Layer slices of pineapple on top of the ribs and drizzle more sauce over the pineapple.
- Let smoke for an additional hour to let the sauce set. Serve immediately.
- I like to use an electric knife to easily cut rib portions for serving with a clean cut.
- The pineapple on the top of the ribs add depth to the ribs and make for fun presentation.
- Rum pineapple rum ribs pair well with Charleston-style cole slaw and smoked peach baked beans.
- I enjoy the ribs more on the second day as the flavors have time to combine and intensify.
- Category: Pork Ribs
- Method: 2-2-1 Method
Keywords: pork ribs, baby back ribs, 2-2-1 ribs, smoked BBQ ribs, texas crutch, pork ribs recipe
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