Are you looking to serve up ribs that go beyond the ordinary? If so, these Pineapple Chipotle Ribs are calling your name. They combine the sweetness of pineapple, the smoky depth of chipotle, and the richness of a butter bath wrap for a rib that’s every bit backyard-worthy and competition-ready.
This recipe hits all the right notes: sweet, savory, smoky, and spicy. It’s perfect for a weekend cookout, a special occasion, or just to show your family that you mean business when it comes to BBQ.
Pineapple Chipotle Ribs | Heath Riles BBQ
For this cook, I used meaty baby back ribs trimmed for even cooking, seasoned with a double layer of my favorite rubs, then smoked on the Smokin Brothers Premier Vertical Smoker using Royal Oak Hickory Charcoal Pellets. The ribs were wrapped in a Butter Bath spiked with pineapple juice and chipotle salsa, then finished with a glaze of Sweet BBQ Sauce and Pineapple Habanero Glaze. The result? Sticky, glossy ribs with a flavor profile unlike anything else.
The Ingredients
This recipe uses a handful of core ingredients that build on each other to create bold layers of flavor:
Baby back ribs – Choose racks with good marbling and even thickness.
Heath Riles BBQ Garlic Jalapeño Rub – A garlicky base with a subtle jalapeño kick.
Heath Riles BBQ Sweet BBQ Rub – The classic sweet-savory blend that lays the foundation for flavor.
Heath Riles BBQ Butter Bath & Wrap – A mix of butter, honey, and spices that keeps ribs moist and adds richness.
Heath Riles BBQ Pineapple Habanero Glaze – Tropical sweetness with a touch of heat.
Chipotle in adobo (salsa form) – Smoky, earthy flavor that deepens the sauce and wrap.
Pineapple juice – Bright acidity and natural sweetness.
Heath Riles BBQ Sweet BBQ Sauce – The finishing glaze base that ties everything together.
The Smoker Setup
Here’s what I used for this rib cook:
- Smoker – The Smokin Brothers Premier Vertical Smoker. Even heat from top to bottom and plenty of room for multiple racks.
- Fuel – Royal Oak Hickory Charcoal Pellets. Bold hickory smoke and clean, consistent burn.
- Thermometer – An instant-read Thermapen ONE to check tenderness and doneness with precision.
The Process for Making Pineapple Chipotle Ribs
- Fire up the smoker - I set up the Smokin Brothers Premier Vertical Smoker at 300°F, fueled with Royal Oak Hickory Pellets. This hotter temp helps ribs cook faster without sacrificing tenderness.
- Prep the ribs - I removed the membrane, trimmed away excess fat, and squared up the racks for even cooking. Consistency matters when you want competition-quality ribs.
- Season generously - First came a layer of Garlic Jalapeño Rub, then a coat of Sweet BBQ Rub. This combo gives a savory, slightly spicy-sweet foundation that pairs perfectly with fruit-forward glazes.
- Smoke for 2 hours - The ribs went straight on the racks, no peeking, for about 1 hour 45 minutes to 2 hours. By then, the rub was set and the color was a gorgeous mahogany.
- Wrap in a pineapple-chipotle butter bath - In foil, I combined ½ cup Butter Bath & Wrap, 2–3 tablespoons Pineapple Habanero Glaze, 1 ½ cans pineapple juice, and 2–3 tablespoons chipotle salsa. The ribs went meat-side down into this mixture, sealed tight, and cooked for another 45–60 minutes.
- Mix the glaze - While the ribs wrapped, I stirred together ¾ cup Sweet BBQ Sauce, ¼ cup pineapple juice, 2 tablespoons chipotle salsa, and ¼ cup Pineapple Habanero Glaze. Sweet, smoky, tangy perfection.
- Check tenderness - After unwrapping, the ribs probed around 205–208°F. They bent easily and the bones started to peek through. That’s when I knew they were ready for sauce.
- Glaze and set - I brushed on the glaze, then put the ribs back on the smoker, uncovered, for about 10 minutes to set the sauce. The finish was glossy, sticky, and mouthwatering.
The Results
When I pulled these ribs off, the color was incredible—deep mahogany bark with a shiny glaze that clung to the meat. They had that perfect rib jiggle when I picked them up, a sign of spot-on tenderness.
Flavor-wise, they were next level. The garlic and jalapeño rub laid a savory base, the pineapple added brightness, and the chipotle brought smoky heat that lingered just enough to make you want another bite. These ribs are the definition of sweet-heat BBQ.
Serving Suggestions
Pair these Pineapple Chipotle Ribs with sides that complement their bold flavors:
- Grilled Corn with Citrus Lime Butter – Smoky corn with tangy citrus butter.
- Honey Hot Jalapeño Cornbread – Sweet and spicy comfort food that soaks up sauce beautifully.
- Heath’s Homemade Guacamole – Creamy, zesty dip that cools the palate.
- Mississippi Coleslaw – Tangy, crunchy slaw for the perfect contrast.
Storing Leftovers
- Refrigerator: Wrap tightly and store for up to 3 days. Reheat at 275°F in foil with a splash of pineapple juice to keep them moist.
- Freezer: Vacuum-seal or double-wrap in foil for up to 2 months. Reheat gently the same way.
Final Thoughts
These Pineapple Chipotle Ribs prove that with the right layering of flavors, you can take backyard BBQ to competition quality. From the garlic-jalapeño base rub to the pineapple-chipotle butter bath and glossy glaze, every bite is balanced and bold.
Whether you’re cooking for friends, family, or just to treat yourself, this recipe will become one of your go-tos. Fire up the pit, grab your favorite rubs and sauces, and taste what happens when sweet pineapple meets smoky chipotle.
Gear We Used
Smokin Brothers Premier Vertical Smoker, Royal Oak Hickory Charcoal Pellets, Heavy-Duty Aluminum Foil, Thermapen ONE