1 rack of Smithfield Fresh Pork Extra Tender St. Louis Ribs
For Rub
1 20 ounce can of crushed pineapple drained with juice reserved
1/3 cup soy sauce
2 tbs olive oil
1 tbs chili powder
1/2 tbs cumin
1 tbs onion powder
1 tbs garlic powder
1 tbs ginger
1 tsp hot sauce
1 cup packed light brown sugar
For Pineapple Sauce
4 cloves garlic, crushed
2 tbs olive oil
4 tbs soy sauce
1/3 cup molassess
1 cup packed light brown sugar
1 tbs worceister sauce
1/2 tsp cayenne pepper
1 tbs ginger
20 ounce can crushed pineapple
reserved pineapple juice
Instructions
Stack the charcoal to one side of the grill to ensure a smokey fire.
Combine all the ingredients for the rub and spoon onto both side of the ribs.
Place the ribs meat side down over the other side of the grill.
Smoke for 6-8 hours, depending on how hot coals are. The ribs are done when the meat begins to fall from the bone or the internal temperature reaches between 190 and 203F for maximum tenderness.
About 30 minutes prior to removing from grill, brush with pineapple sauce and move over direct heat. Serve hot with extra sauce.
For the sauce
Combine all the ingredients for the pineapple sauce in a medium sauce pan and bring to a simmer. Reduce heat to low, and continue cooking, stirring occasionally for about 30 minutes. Store in an airtight container in the fridge for up to a week or serve with ribs.
