Pineapple Pork Ribs

Fire up your Big Joe® Grill - Series III and get ready to level up your rib game with these Pineapple Pork Ribs cooked on the JoeTisserie®. This recipe combines sweet and smoky flavors for a tropical twist on classic BBQ ribs. Thanks to the Joetisserie’s rotisserie-style cooking, the ribs stay tender, juicy, and full of that signature Kamado Joe wood-fired flavor. Whether you're hosting a backyard barbecue or trying something new for dinner, these pineapple-glazed pork ribs are a crowd-pleaser every time.

Instructions

Prepare the grill

1. 01

   Fill your Kamado Joe Big Joe 2 firebox about 25-35% full with big block charcoal. Light the fire starter at the bottom of the charcoal pile (heat rises, so lighting from the bottom works best). Add hickory wood chunks for smoke once the fire is established

Prepare the ribs

2. 02

   Remove the silver skin (membrane) from the back of the ribs using a serrated utility knife. This helps seasoning and smoke penetrate better. Trim off any loose flaps of meat or fat that could burn easily.

Season the ribs

3. 03

   Coat ribs evenly with Lipton Onion Soup Mix, making sure to press it into the meat lightly by hand. Add a layer of Lane’s Barbecue Honey Sriracha on top of the onion soup mix for sweet heat and caramelization. Let the seasoning tack up while the fire comes to temperature (about 5-10 minutes).

Set up the grill

4. 04

   Place heat deflector shields into the Kamado Joe. Insert grill grates at the highest level of the divide and conquer system. Stabilize grill temperature at around 300 to 350°F.

Cook the ribs

5. 05

   Place the ribs meat side down on the grill. Smoke and cook, allowing the honey Sriracha and onion soup mix to caramelize.