Discussion in 'Beef' started by streetrail, May 17, 2015.

  1. streetrail

    streetrail Newbie

    Good Morning... New to the forums...

    For the hell of it today, we are going to attempt to do the Swine-Apple..


      has anyone attempted this yet?  There is only some info on it... was wondering if I put rub on the pineapple? 

    Will post photos as we go...
    geowebstr and disco like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'll take a front seat here. Welcome to SMF you may want to update your profile,location post some picks as to how you do the whole thing.

  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks interesting. Welcome to the forums.
  4. saving my seat for this one 
  5. teebob2000

    teebob2000 Meat Mopper

    Results???  Q-View????
  6. dmoser09

    dmoser09 Newbie

    Just bought all the stuff and I'm trying this tomorrow. I'll put pics up
  7. teebob2000

    teebob2000 Meat Mopper

    Cool!!  I've got a pineapple and country ribs waiting to go tomorrow!  From a couple things I've seen in other online sources, 5 hours might be too long.  It seems like the pineapple starts to disintegrate so be careful.
  8. geowebstr

    geowebstr Newbie

    This is the assembled product
    Last edited: May 24, 2015
  9. geowebstr

    geowebstr Newbie


    Pulled it off after 3.5hrs on Green Egg at 225F. Flavor is good! Need more rub on ribs. Outside needs something too. Overall very pleased with first attempt.
  10. geowebstr

    geowebstr Newbie

  11. briggy

    briggy Smoking Fanatic

    Welcome to SMF!  Kudos for trying something new, looks good!
  12. teebob2000

    teebob2000 Meat Mopper

  13. timberjet

    timberjet Master of the Pit

    I have stuff to do this today. Can you share any tips for what to do different from what you had done? I have 2 and was wondering if I need to par smoke the csr's first.
  14. geowebstr

    geowebstr Newbie


    I laid the PA on its side and carved out a section, leaving the top and bottom intact. I then Hollowed out the section and the rest. Packed it with the ribs and covered in bacon. Keep an eye on the temp and try to maintain at 225F. As for wood, I used pecan (that was all I had on hand).
  15. Nice -----  Looks Great

  16. timberjet

    timberjet Master of the Pit

    I have had this on all afternoon. 2 of them actually. I will get some pics up with my own thread. Keep an eye out. Smells divine.
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Cool project.


    For a new idea.

  18. eh1bbq

    eh1bbq Fire Starter

    Had a former boss try one. He said it turned out not that great. Pork lost most of its rub flavour for some reason and didn't get any of the sweetness of the pineapple. 
  19. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Streettrail  , nice job , [​IMG]

    Have fun and . . .
  20. I tried it yesterday and it was almost totally inedible
    Looked good

    But something happened that made the outside edges of the pork soft and mushy like wet bread

    The bacon was tasty though

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