Is pineapple juice Good for smoked ribs?

Is pineapple juice Good for smoked ribs?

BBQ pork ribs are a delicious North American classic. It doesn’t matter what seasoning you use because they always come out tender and delicious. In this occasion I marinated them with pineapple juice to give them a more tropical taste. The result was as delicious as I expected.

Can you spritz ribs with pineapple juice?

You want to maintain a temperature of about 300 degrees. After about 25 minutes, spray the ribs with the pineapple mixture. This keeps them moist and adds a little flavor. Continue grilling the ribs, spraying with the pineapple mixture every 25 minutes, about 1 to 1½ hours longer.

Is pineapple juice good for smoking meat?

However, what many people do not know is pineapple has an enzyme called bromelain that softens muscle fiber. This enzyme reacts with the protein in the meat to break it down and increases the meat’s potential to absorb more moisture. This is the reason why pineapple is one of the most preferred tenderizers.

Should ribs be brined?

The process, called brining, requires advanced preparation, but is usually worth the wait. Brining these ribs overnight makes them extra moist, but the step can be eliminated if time is short. Remove membrane from back side of each rack of ribs, pulling with a paper-towel in your hand to maintain a good grip.

Can I use pineapple juice instead of apple juice for ribs?

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don’t dry out. If you don’t have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

Is it good to marinate ribs overnight?

Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Which is better dry rub or marinade?

If you’re looking to up the flavor when you’re cooking on the grill, dry rubs and marinades have you covered. Dry rubs create a light crust around the meat, locking in juiciness, while marinades use an acidic base to tenderize the meat as it soaks.