These party ribs are the perfect combination of sweet, spicy, and tender: a guaranteed hit at any gathering. Not only that, they're a total no-brainer to cook, sure to impress your guests with minimal fuss.
To start, trim and clean up the ribs, removing any excess fat. Flip the ribs over to reveal the bone side, and peel off the membrane for more tender and flavorful meat.
If you’re working with regular spare ribs instead of St. Louis cut, you’ll need to make them St. Louis style by trimming off the rib tip and ends (including the last bone). This gives you neat, uniform ribs for a great presentation.
Once trimmed, cut between each bone to separate the individual ribs while keeping meat on both sides—ideal for easy handling (you guessed it!) at parties. Place these newly prepped “party ribs” in a large disposable roasting pan, which will come in handy later in the cook. Toss the ribs with yellow mustard to act as a binder, followed by a light sprinkle of Pineapple Habanero Rub and Killer Bee Honey.
Preheat your smoker to 275°F (135°C) and carefully place the seasoned ribs directly onto the grate, leaving a bit of space between each one for even heat circulation. Let the ribs cook undisturbed for about 2 hours.
By this point, the ribs should start to develop a deep, beautiful color and crust, signaling they’re ready for the next step. Carefully remove the ribs from the smoker and place them back into the disposable roasting pan from earlier.
With the ribs back in the pan, it’s time to sauce things up! Drizzle the Pineapple Heat BBQ Glaze and Competition BBQ Sauce over the ribs, along with a sprinkle of turbinado sugar (go as heavy as you like) to balance the spice with a hint of caramelized sweetness. Add another hit of the rubs used earlier for extra flavor.
If, like us, you know the magic that is smoked pineapple flavor, toss in chunks of fresh pineapple for a fruity, tangy addition. Cover the pan and return it to the smoker. Cook until the ribs reach an internal temperature of 207°F (97°C), usually another 45 minutes to an hour.
After the ribs hit their target temp, pull them off the heat and let them rest for about 10-15 minutes. The pineapple chunks, if you added them, will be caramelized and bursting with flavor, pairing perfectly with the spicy glaze.
Serve these party ribs right in the pan or on a large platter for a crowd-pleasing display, and enjoy!
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