ASMOKE Guava-Glazed Ribs on Portable Pellet Grill

guava paste

🥗Healthier: fresh guava puree

💰Cheaper: apple jelly

Fresh guava puree can be a healthier option, while apple jelly is more affordable.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner alternative, while pork shoulder is less expensive.

Remove the membrane from the back of the ribs.

Season the ribs with Rub Me Dirty Rub My Honey Kona Coffee Pork Rub.

Cut the ribs in half to fit on the portable smoker.

Set the A Smoke portable pellet grill to the smoke setting at approximately 200°F.

After one hour, check the ribs and let them cook for another hour.

Increase the grill temperature to 250°F after two hours of cooking.

At the three-hour mark, check the ribs and increase the temperature to 300°F.

After 30 minutes at 300°F, apply squeeze butter on top of the ribs.

Drizzle Ars Hot Southern Honey over the ribs.

Add a couple ounces of apple juice for moisture and wrap the ribs in foil.

Place the wrapped ribs back on the grill and check in about 45 minutes.

Prepare the guava barbecue sauce by combining apple cider vinegar, dark rum, lime, ginger, Japanese seven spice, and guava paste in a saucepan.

Add a quarter cup of water and season with pink Himalayan sea salt and black pepper.

Simmer the sauce until the guava paste melts down and the sauce thickens, about 10 minutes.

After one hour in foil, check the ribs for pull back from the bone and tenderness.

Remove the ribs from the foil and place them back on the grill.

Glaze the top sides of the ribs with the guava barbecue sauce.

Let the ribs rest for 10-15 minutes before cutting into them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens