Smoked St Louis Ribs with Pineapple and Brown Sugar
Hickory-smoked St Louis ribs coated in Lane's BBQ Southbound Sauce and Island Dust, paired with caramelized brown sugar and smokey spiced pineapple spears. Finished in a foil packet with butter, chopped grilled pineapple, and Pineapple Chipotle BBQ Sauce for a sweet and savory party main.
Ingredients
- 1 whole pineapple, cut into spears
- brown sugar
- Aight Guys Smokey Sweet Rub
- 1 rack St Louis ribs, cut into individual ribs
- Lane's BBQ Southbound Sauceany mustard-based BBQ sauce1:1condiment
maintains tangy base
- Lane's BBQ Island Dust Seasoningjerk seasoning blend or Caribbean spice mix1:1seasoning
similar warm spice profile
- Lane's BBQ Pineapple Chipotle BBQ Saucehomemade pineapple habanero sauce1:1condiment
replicates sweet-spicy finish
- 3 Tbs stick butter, cut into slicessalted butter or ghee1:1fat
ghee adds nutty notes
- pineapple, chopped and grilled
- parsley, for garnish
Instructions
- 1
Reserve one pineapple slice for garnish.
- 2
Coat remaining pineapple slices with brown sugar and Aight Guys Smokey Sweet Rub in a bowl.
- 3
Preheat smoker to 250 degrees using hickory wood.
- 4
Coat individual ribs with Lane's BBQ Southbound Sauce on all sides, then season with Lane's BBQ Island Dust.
- 5
Place ribs and pineapple on smoker. Smoke ribs for 1.5 to 2 hours, turning pineapple frequently until well colored, about 30-45 minutes.
- 6
Transfer ribs to a pan. Add butter slices, sprinkle with brown sugar and Island Dust, drizzle with Pineapple Chipotle BBQ Sauce, and mix in chopped grilled pineapple.
- 7
Cover pan with foil and return to smoker for 1 hour.
- 8
Remove ribs and brush with additional Pineapple Chipotle BBQ Sauce. Garnish with chopped pineapple and parsley.
Tips
Reserve a pineapple slice for presentation before seasoning.
Turn pineapple frequently during smoking to achieve even caramelization and color.
Hickory wood provides the intended smoke character; do not substitute without considering flavor profile change.
Good to Know
Refrigerate finished ribs in an airtight container up to 4 days. Reheat gently with additional sauce to prevent drying.
Ribs can be smoked through the first 1.5-2 hour phase, cooled, wrapped, and refrigerated overnight. Complete the foil-packet braise the next day.
Serve hot with additional Pineapple Chipotle BBQ Sauce on the side. Pairs with coleslaw, cornbread, or baked beans.
Common Mistakes
Do not skip turning pineapple during smoking to avoid uneven burning or pale coloring.
Do not forego the reserved pineapple slice for garnish to avoid losing visual appeal.
Do not omit the foil cover during the second smoking phase to avoid ribs drying out.
Substitutions
maintains tangy base
ghee adds nutty notes
similar warm spice profile
replicates sweet-spicy finish
milder smoke intensity