A Sweet Heat Smoke Built for Flavor
This one is a fun cook.
It’s not your standard rib recipe — the pineapple adds a natural sweetness and moisture while the Jamaican jerk seasoning brings that heat and depth that makes this stand out.
The method is a little different, but that’s what makes it work. The ribs cook wrapped inside the pineapple, soaking up flavor the whole time, then get finished with a jerk BBQ glaze.
This one has a lot of room to grow and improve, but as a base — it’s solid, bold, and something different.
And honestly… my mom loves this one.
Recipe Overview
Ready in: 3.5 hours
Prep time: 15 minutes
Serves: 4
Ingredients
Ribs
- 1 rack baby back ribs
- 5 Tbsp Walkers Wood Jamaican Jerk Wet Rub
- salt & pepper to taste
- 1 large pineapple
BBQ Glaze
- 2 cups Sweet Baby Ray’s BBQ sauce
- 1.5 Tbsp jerk seasoning
Potato Wedges
- 6 russet potatoes
- 3 Tbsp mayonnaise
- 1.5 Tbsp Lawry’s seasoning
Preparation
1. Prep the Ribs
- Remove silver skin from ribs
- Season with salt and pepper
- Rub with 3.5 Tbsp jerk seasoning
2. Prep the Pineapple
- Hollow out the center of the pineapple
- Place ribs inside, twisting (corkscrew style) to fit
- Use leftover pineapple pieces inside as well
➡️ Wrap in wax paper and then foil to create a sealed pouch
3. Smoke
➡️ Place on smoker at 325°F for 3 hours
4. Make the Glaze
- Mix BBQ sauce with remaining jerk seasoning
5. Finish the Ribs
- Remove ribs from pineapple wrap
- Lay out and coat with jerk BBQ glaze
- Optional: finish on smoker or under broiler to set glaze
6. Potato Wedges
- Cut potatoes into wedges
- Add to zip bag with mayo and seasoning
- Toss until coated
➡️ Bake at 400°F for 1 hour
Chef Tips
- Getting the ribs to twist into the pineapple is the hardest part — take your time
- The pineapple keeps the ribs moist while adding subtle sweetness
- Finish with high heat for a better glaze
- This pairs great with Cuban citrus black beans
🍍 Bonus Tip — Pineapple Salsa
Don’t waste the pineapple.
Use leftovers to make a quick salsa:
- diced pineapple
- tomato
- jalapeño
- red onion
- cilantro
- honey
- cumin
- chili powder
- salt & pepper
➡️ Perfect as an appetizer while the ribs finish cooking
Why This Recipe Works
This is contrast cooking at its best:
sweet + heat
smoke + acid
tender + sticky glaze
It’s not traditional — but it works.
And it’s a great starting point to build your own version over time.
Call to Action
If you try this one, tweak it, or make it your own — I’d love to hear how it turns out.
Keep cooking. Keep building.
Gregory Stephens
Digital Growth Group LLC
📧 digitalgrowthgroup3@gmail.com
Digital Growth Group 