Last Father’s Day, I bought Hubby a smoker. It may have been the best thing I’ve ever purchased. It’s nothing fancy. It cost me less than $50 at Walmart. Yet it has produced some of the most amazing ribs and brisket I’ve ever tasted. I won’t ever cook them on the grill again.

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I love to put a dry rub on my smoked meats. It gives them such a nice flavor, I usually don’t even need BBQ sauce. The rub on these ribs gave them a really nice spice, while the pineapple glaze sweetened them just enough and completely replaced the need for any kind of sauce.

Smoked Pork Ribs with Pineapple Glaze

  • 2-3 lbs. pork ribs, (1 or 2 racks)

Dry Rub

  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. cayenne pepper
  • 1 tsp. brown sugar

Glaze

  • ¼ c. pineapple juice
  • 2 Tbsp. brown sugar
  • ¼ c. ketchup
  • 2 Tbsp. Worcestershire sauce

Soak wood and start coals about 1 hour before starting the meat. Once the coals are white, place the soaked wood on the coals and a pan of water in the top of the smoker (refer to the owner’s manual for your smoker since models may vary in design). The temperature gauge on the smoker should also register in the “ideal” range.

In a small bowl, mix together ingredients for the rub with a dry whisk. Place ribs in a baking dish, sprinkle rub onto ribs and rub in. Turn meat over and repeat on other side. Make sure ribs are well coated on all sides. Place the ribs on the rack in your smoker and close the lid. Let smoke 2 – 3 hours.

Towards the end of the cooking time (last 30 minutes) prepare the glaze. In a small saucepan, combine pineapple juice, ketchup, Worcestershire sauce and 2 Tbsp. brown sugar. Bring it to a boil over medium-high heat and simmer for 8 – 10 minutes until it is thickened and has reduced by 1/3. Brush ribs with glaze. Any leftover glaze can be boiled for 2 minutes to kill any bacteria and served on the side as a sauce.

Ribs are done when the bones are exposed at the tips and the meat is tender. You can test them with a fork to see if the meat falls off the bone.

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