All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1 1/2     C             Pineapple juice
1           Tbsp        Garlic- minced

3           Tbsp        Whole grain mustard
2           Tsp          Black pepper
2           ea            Baby back rib racks- membrane removed- Click here for a                              membrane removal tutorial.
1           C             Spice Union Polynesian Luau Spice Blend

1/2        C             Butter- melted

 

Prepare the pineapple glaze:

1. Combine pineapple juice, minced garlic, whole grain mustard and black pepper in a sauté pan.   

2. Bring contents to a slow boil and reduce to 3/4 Cup.  Set aside.

Prepare the baby back ribs:

1. Preheat your smoker to 225°F; per the manufacturer's directions.

2. Liberally season both sides of the rib racks with Spice Union's Polynesian Luau Spice Blend.

3. Place ribs in the smoker.

4. Cook the ribs for 3 hours at 225°F.

5. After the initial 3 hours, place each rib rack onto a large sheet of aluminum foil.

6. Gently brush each rib rack with melted butter and wrap tightly in the aluminum foil.

7. Return the ribs to the smoker and cook for an additional 2 hours at 225°F.

8. After the two hours of cooking the ribs in the foil, remove the rib racks from the aluminum foil and place them back into the smoker.

9. Smoke the ribs for 20 minutes at 225°F.

10. Glaze the ribs with the pineapple glaze.

11. Continue to smoke the ribs for another 20 minutes at 225°F.

12. Once the first application of glaze is set, apply another coat of the pineapple glaze.

13. Continue to smoke the ribs for a final 20 minutes at 225°F.

14. The ribs will be done when the meat pulls back exposing about 1/3 inch of the rib bones.

15. If you like a wet rib, you can apply another coat of pineapple glaze to the ribs just before serving.

16. Serve with your favorite sides and a hoppy beer.