So I decided to tackle making a Swineapple today. Sharon was so into it she ordered some 'Tennessee Whiskey' rub and swineapple glaze. Who am I to argue
So here's the basic ingredients. 1 pineapple (I'd recommend getting the biggest you can find), a couple pounds of boneless country style ribs, Some thick sliced bacon, and some rub and some glaze.
Peel the pineapple. I slice the skin off as close as possible, then go around diagonally getting out the little pits. Leave the top and bottom on
Hollow out the pineapple as best as you can. I have to admit, it's a little tedious, but very doable. I tried to get as much out as I could so that the pineapple would just barely maintain structural integrity.
Stuff it with some ribs that you've seasoned with your rub. I'll admit, I did not get as much in there as I had hoped.
Put the top back on and wrap it in bacon, of course. I just placed the 'extra' ribs around it on some foil. The foil already has some holes in it, and I've got a pan underneath to catch the juices.
Now I'm going to go put it in the smoker at 225 degrees for several hours until the ribs hit temp. I've read anything on the temp from 160 to 190, but I think I'm going to go for 180.
I'll probably also mist it with apple juice every hour or so.
More pics to follow later.