Print

The Amazing Smoked Swineapple

5 from 2 reviews

A ripe pineapple peeled and cored out, stuffed with delicious boneless pork ribs, wrapped in bacon and smoked until bacon is crisp and the pork is done.

Ingredients

Units Scale
  • 12 ripe pineapples
  • 2 lbs of pork country style ribs or pork ribs (((cooked tender and bones removed)))
  • 1 lb of bacon
  • Jeff’s original rub recipe

Instructions

  1. Cut top from pineapple.
  2. Remove skin and eyes.
  3. Core out inside leaving about ¾ inch wall on sides and bottom.
  4. Fill with smoked country style ribs or baby back rib meat seasoned with rub.
  5. Replace top and secure with long toothpicks.
  6. Make a bacon weave large enough to wrap completely around pineapple.
  7. Wrap in bacon weave -or-
  8. Wrap stretched bacon around the pineapple.
  9. Smoke at 240°F for about 4 hours or until bacon is crisp.

200k+ Subscribers
get my newsletter

You should too!

Subscribe today to get tips, recipes and meat smoking ideas in your inbox

200k+ Subscribers
get my newsletter

You should too!

Subscribe today to get tips, recipes and meat smoking ideas in your inbox.

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process