Swineapple
- Thread starter Kal
- Start date
DivotMaker
New member
I just drooled on myself. ??? Wow, that looks really good! Wouldn't get much smoke in the ribs, but I bet it tastes good!
NFAA
New member
Tried this last night. Pineapples and bacon were delicious. However, the pork texture and flavor were horrible. My guess is it actually boiled/steamed with the moisture of the pineapple. Social media sights have blocked this recipe it appears to be more of an advertisement for the BBQ sauce listed in the ingredients.
DivotMaker
New member
What if you pre-smoked the boneless ribs, then re-smoked it with the pineapple?
DivotMaker
New member
Well, Mike, at least it makes for one pretty picture! ;D Guess I would have thought you'd cut the rind off the pineapple first? I didn't look at the recipe on Redit though.
Tony...give me some credit...lol I did cut the rind off. What you are seeing is just the bottom and around the top.
Results...was it good? It was OK. Would I do it again? I doubt it.
The ribs I did on the lower rack were really tasty though with the Famous Daves rub on them.
Results...was it good? It was OK. Would I do it again? I doubt it.
The ribs I did on the lower rack were really tasty though with the Famous Daves rub on them.
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DivotMaker
New member
teleskier said:
Sorry, Mike - just looked like a lot of rind on the right one. :-[ Seems that whole idea was an advertising dream, and not something that really works in the real world. That first posted picture sure looks good, though! Glad to hear the lower ribs were tasty!
Durangosmoker
Member
Perhaps use the rib slabs like bread in a sandwich, with the pineapple in the middle, then wrap the whole thing in the bacon? that way the meat would be cooked normally (and get some smoke flavor).
4 hrs at 240*
The peppered bacon was overcooked but cant win all the battles. I think regular bacon would have been a better choice. Cored the pineapple. Cut a pork loin to fit. It was marinaded with Cajun flavors then I put Tonys on the inside of the pineapple as well with the outside.
Holy heat. It brough a sweat bead to the forehead. I wonder if the pineapple magnified the heat of the spices as other have told me the same findings.
It waa excellent and i will do it again.
The peppered bacon was overcooked but cant win all the battles. I think regular bacon would have been a better choice. Cored the pineapple. Cut a pork loin to fit. It was marinaded with Cajun flavors then I put Tonys on the inside of the pineapple as well with the outside.
Holy heat. It brough a sweat bead to the forehead. I wonder if the pineapple magnified the heat of the spices as other have told me the same findings.
It waa excellent and i will do it again.
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Durangosmoker
Member
How was the texture of the meat? I ask because I thought that pineapple contained some enzymes which are natural meat tenderizers, and was wondering whether the pork got mushy. Looks wonderful, though. Well done!
gregbooras
Moderator
Nick,
Another idea I have never thought of before, forget the bacon how was the meat?
Greg
Another idea I have never thought of before, forget the bacon how was the meat?
Greg
