Ever since I was a kid, the smell of barbecue smoke wafting through the air meant one thing: good times were ahead. My grandpa, a true pitmaster, always had a smoker going in the backyard, churning out ribs that were fall-off-the-bone tender. This recipe for Smoked Ribs with Pineapple Habanero Salsa is my homage to those memories, with a spicy twist that'll knock your socks off. I remember one time I thought it would be a great idea to try and help him out by adding a little extra something to the ribs. Lets just say that something extra wasn't the right choice but we all learned something from that day.
These aren't your average ribs, folks. We're talking slow-smoked perfection infused with a custom-blended dry rub that's bursting with flavor. And the pineapple habanero salsa? It's a game-changer. The sweetness of the pineapple, the heat of the habanero, and the tang of the lime juice create a symphony of flavors that dance on your taste buds. It's the kind of dish that makes you wanna slap your mama... but don't actually do that, okay? I had a friend one time suggest adding some ghost pepper to the ribs. He was down for the count for the rest of the day after that!
What does this mean for you? It means you're about to embark on a culinary adventure that'll impress your friends, wow your family, and leave you feeling like a true barbecue champion. Don't be intimidated by the smoking process – it's easier than you think. Just follow my step-by-step instructions, and you'll be rewarded with ribs that are so good, they're almost sinful. Now, grab your apron, fire up your smoker, and let's get cooking! Let's find out how this ends up. I'm confident these will be a winner!
Required Equipments
- Smoker
- Wood chips (hickory or apple)
- Mixing bowls
- Sharp knife
- Cutting board
- Meat thermometer
Smoked Ribs with Pineapple Habanero Salsa: Frequently Asked Questions
Smoked Ribs with Pineapple Habanero Salsa
Transform ordinary ribs into a smoky sensation with our Smoked Ribs recipe, topped with a vibrant Pineapple Habanero Salsa. This recipe combines slow-smoked, tender ribs with a sweet and spicy salsa for an unforgettable flavor experience.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 360 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Ribs: Start by trimming any excess fat from the ribs. This helps the smoke penetrate the meat more effectively. Don't go overboard, though – a little fat is your friend!
- Make the Rib Rub: In a mixing bowl, combine the paprika, brown sugar, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. Mix well. This rub is your flavor base, so don't skimp!
- Apply the Rub: Generously coat the ribs with the rub, making sure to get every nook and cranny. Massage it in! Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and penetrate the meat.
- Prepare the Smoker: Soak your wood chips in water for at least 30 minutes before starting the smoker. This prevents them from burning too quickly and creates a nice, consistent smoke. Set up your smoker according to the manufacturer's instructions, aiming for a temperature between 225-250°F (107-121°C).
- Smoke the Ribs: Place the ribs in the smoker, bone-side down. Maintain the temperature and add wood chips as needed to keep a consistent smoke. Smoke for about 6-7 hours, or until the internal temperature reaches 195-203°F (90-95°C). A meat thermometer is your best friend here. I like to spritz the ribs with apple juice every couple of hours to keep them moist.
- Make the Pineapple Habanero Salsa: While the ribs are smoking, prepare the salsa. In a mixing bowl, combine the diced pineapple, red onion, jalapeño (or habanero, if you dare!), cilantro, lime juice, and salt. Mix well and refrigerate until ready to serve. The salsa is best if it has some time to sit and let the flavors meld.
- Check for Doneness: After about 6 hours, start checking the ribs for doneness. They should be tender and the meat should be pulling back from the bone. Use a meat thermometer to ensure they've reached the correct internal temperature.
- Rest the Ribs: Once the ribs are done, remove them from the smoker and wrap them in aluminum foil. Let them rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.
- Slice and Serve: Slice the ribs and serve them with the pineapple habanero salsa. Trust me, the sweet and spicy salsa is the perfect complement to the smoky, savory ribs.
📝 Notes
- For an extra layer of flavor, try adding a little smoked paprika to the rib rub.
- If you're not a fan of spicy food, you can substitute the habanero pepper with a milder jalapeño or omit it altogether.
- The ribs can be wrapped in butcher paper to keep moisture in
- I like to spritz the ribs every 2 hours with apple juice.
🍎 Nutrition
Calories: 650 kcal
Protein: 30 g
Fat: 40 g
Carbohydrates: 45 g
Fiber: 4 g
Calcium: 80 mg
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