My husband loves to grill. In fact, he dubbed himself the Grill Master. He enjoys the atmosphere of grilling as much as the food he makes. Can’t blame him. Who doesn’t love hanging out on the patio, under the sun, with a cold beer in hand grilling up a summertime feast?
About two months ago, he brought home this recipe he picked up from one of his National Guard buddies; and, we’ve had it multiple times since. The ribs always turn out tender and full of flavor. They do take a good chunk of time so be
sure to have a stocked cooler and good company over when you fire up the grill! So for those grilling enthusiasts out there, this recipe is for you:
Ingredients:
2 racks of baby back ribs
Yellow Mustard
Fresh pineapple
Apple juice (not cider)
Famous Dave’s Rib Rub
Grill Masters Applewood Rib Rub
BBQ sauce – your favorite brand (we’re a Sweet Baby Ray’s family)
*Measurements are all based on your preference, use as little or as much of one ingredient as you like!
- Preheat grill to 225-250.
- Brush ribs with mustard and cover with both rib rubs (we enjoy a kick to our food so he uses a generous amount of the rub, if you want a milder flavor, use less or none at all – your call).
- Cut up your fresh pineapple into large, thick slices (leave the rind on).
- Place the ribs on the grill for three and half hours – make sure to keep checking the temp as you need it to stay between 225-250. Cover the ribs with your pineapple slices.
- Remove the ribs and wrap them in foil (you’ll want to create a foil “pocket”) and add the apple juice (add enough so the ribs are sitting in juice but not immersed).
- Place your foil pockets back on the grill for another hour.
- Remove the foil pockets. Turn the grill up, remove the ribs from the foil pockets and place them back on the grill.
Grill them just long enough to sear them.
- Once your ribs have a nice sear, apply your BBQ sauce (while the ribs are still on the grill) and let the sauce caramelize.
- Remove and let stand for about 10 minutes before cutting
- Serve with your favorite summertime side dishes and enjoy!
About two months ago, he brought home this recipe he picked up from one of his National Guard buddies; and, we’ve had it multiple times since. The ribs always turn out tender and full of flavor. They do take a good chunk of time so be
sure to have a stocked cooler and good company over when you fire up the grill! So for those grilling enthusiasts out there, this recipe is for you:
Ingredients:
2 racks of baby back ribs
Yellow Mustard
Fresh pineapple
Apple juice (not cider)
Famous Dave’s Rib Rub
Grill Masters Applewood Rib Rub
BBQ sauce – your favorite brand (we’re a Sweet Baby Ray’s family)
*Measurements are all based on your preference, use as little or as much of one ingredient as you like!
- Preheat grill to 225-250.
- Brush ribs with mustard and cover with both rib rubs (we enjoy a kick to our food so he uses a generous amount of the rub, if you want a milder flavor, use less or none at all – your call).
- Cut up your fresh pineapple into large, thick slices (leave the rind on).
- Place the ribs on the grill for three and half hours – make sure to keep checking the temp as you need it to stay between 225-250. Cover the ribs with your pineapple slices.
- Remove the ribs and wrap them in foil (you’ll want to create a foil “pocket”) and add the apple juice (add enough so the ribs are sitting in juice but not immersed).
- Place your foil pockets back on the grill for another hour.
- Remove the foil pockets. Turn the grill up, remove the ribs from the foil pockets and place them back on the grill.
Grill them just long enough to sear them.
- Once your ribs have a nice sear, apply your BBQ sauce (while the ribs are still on the grill) and let the sauce caramelize.
- Remove and let stand for about 10 minutes before cutting
- Serve with your favorite summertime side dishes and enjoy!