Honey Pineapple Baby Back Ribs Smoked On The Weber Kettle

These aren’t the ribs I usually make, but I loved them! Juicy, sweet, fall off the bone tender, these Honey Pineapple Baby Back Ribs were a welcome surprise.

Honey Pineapple Glaze

20 oz can of Crushed Pineapple
10 oz BBQ Sauce
8 oz Honey

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#cooking #grilling #ribs

hello everyone and welcome back today we’re going to be doing some baby back ribs out on the Weber kettle and when I say today I actually mean today I’m not going to season the day before and then let it soak in overnight no we’re going to season these baby backs right now get them out to the grill get them smoked up and we’re also going to put a terrific glaze on them so let’s get these rubbed up but first now maybe this is just me and my old eyesight but I was ready to remove the membrane off this is that membrane there I mean to me it looks like it’s already gone I mean if it is there it is so thin but I’m not going to bother with it if it is that thin so we’re just going to go ahead and season these up we’ve got good surface moisture don’t need a binder and the rub I’m using today is from sharp Gourmet barbecue their California rub get a little bit on the back side here now this is a good very Savory rub which is a good thing because the glaze we’re going to be putting on is pretty darn [Music] sweet all right I am happy with that those are looking good let’s go ahead and get our glaze ready now I’m making more of this glaze or sauce whatever you want to call it than I’m going to need for this one cook and that’s great and just store in the refrigerator for few days and it’s just fantastic to go on ribs chicken anything like that now we’re starting with a 20 o can of crushed pineapple that has the pineapple juice with it [Music] still to this we’re going to add about 10 oz of barbecue sauce just pick your favorite barbecue sauce does not have to be an expensive one I’m just using a craft barbecue sauce here that’s usually about half a bottle this size finally we’re going to do about 8 O of [Music] honey and I’m just going to get in here with my little whisk and work this together it’s going to take a little bit that honey is pretty thick got to slowly incorporate it here and then you can kind of speed up once it starts getting in there this is a nice chunky sweet glaze that’s going to go in our ribs we’ll be putting some on when it’s time to wrap them and then at the end [Music] too all right I’m going to pop a lid on this and it’s going to go in the refrigerator while we head out to the grill to get our ribs [Music] going all right the Weber kettle is up to Temp my Target today is 250° as you saw I have a water pen in there that I added some water to and I’m using the mallerie firewall and the mallerie cast iron grate so let’s go ahead and get these baby backs on get some Peachwood in here for smoke today all right let’s get our lid on get smoking and we’re going to come back in about an hour see if we need to Spritz we’re probably not going to wrap until the 2 to three hour mark but we’ll check it see how it’s doing see you back here in about an [Music] hour all right we’re at the 1 hour mark the temperature’s been holding really steady right at 250 on the kettle so let’s go ahead and check our ribs see if we need to Spritz them tell you those are smelling great already ready but I do see a little dryness here so we are going to go ahead and Spritz and I’m just going to use plain water it’s something I do almost all the time because I really I’m just trying to bring moisture here not trying to add any other flavor cuz we’re going to have that [Music] glaze see if we have any more life left in this piece what if not I may add another got a little bit going all right we’re going to get the lid back on let these go and come back in another hour and checkup all right we are at the 2hour Mark the wind is kicked up it’s getting chilly and I’m guessing it’s going to be time to wrap these but let’s take a look so looking really good just minimal pullback on the bones here but really good color it’s time to wrap these and I’m going to double wrap these in foil and once we get it in the foil that’s when we’re going to put our first bit of our glaze on oh this is going to be [Music] good just going to brush this around gently [Music] here just want to add a little bit of water to our foil our spritzing [Music] liquid back on the grill and I’m going to let that go for 2 hours before we unwrap it and at that point my plan is depending on the tenderness what I’d like to do is take it out of the foil get it back on the grill with a little more sauce on the surface to let it sort of finish up maybe for 30 minutes to an hour it’ll just depend on how tender it is so I’ll see you back here in a couple hours all right our baby backs have been in foil for 2 hours hours let’s open them up and see how they’re doing just going to open them right on the grill [Music] here we have a nice pullback on the bones right here what I’m going to do is lift the foil out of here and then lift the ribs back onto the grill and give it a little bit more of that glaze just a little bit more of our glaze here we’ve got a lot still on the surface of those pineapple chunks oh this smells so good it was a challenge to lift that off without this falling apart it’s feeling very very tender I’m not even going to bother probing it we’re just going to give it probably another 30 minutes on the grill here to set up this glaze a little bit did another piece of our wood in here for a little more smoke at the end all right we’re going to get the lid on and let these go for about 30 minutes then they will be done see you back here in 30 minutes all right we’ve been going another 30 minutes let’s take a look at our ribs and get them off of [Music] here wow with that pineapple on there I could not have asked for better looking ribs all right let’s get these off here get them inside and have a [Music] taste well I don’t know if you noticed when I was lifting the ribs off of the grill out there a few minutes ago they actually started to separate in the middle here now if you’ve watched enough of my videos you know that I’m not the biggest fan of fall off the bone ribs I don’t hate them I do like them but I prefer a little bit of bite I think these are going to be closer to fall off the bone but we’ll see so I’m actually going to go let’s see I don’t want to turn them over because I think they will just fall apart so I’m going to try and go right here yeah these are definitely fall off the bone ribs oh my goodness I’m not going to fight it here we go look at this yeah these are fall off the bone I there was a bone there it just decided to stay behind so we’re going to go for a taste of this right here let’s see that is a tasty juicy sticky sweet rib oh man this is good I’m not saying I’m converted in my preference for bite off the bone rather than fall off the bone but I don’t know these are pretty darn [Music] [Laughter] good