The Swineapple! Pineapple Wrapped in Ribs!

Unwrapping Flavor: The Joy of Making Viral Pineapple Wrapped in Ribs on a Big Green Egg

There's something utterly magical about combining unique ingredients and witnessing a culinary transformation that tantalizes the senses. When we embarked on making the viral pineapple wrapped in ribs recipe, we weren't just cooking a dish—we were creating an experience. Using the renowned 2-2-1 method on our trusty Big Green Egg and igniting the fire with FOGO Super Premium Charcoal, we knew we were in for a day of culinary delight.

 The Thrill of Cooking with FOGO Super Premium Charcoal

Every great cook knows that the key to exceptional barbecue begins with the right charcoal. FOGO Super Premium Charcoal is the quintessential "First Ingredient" for perfecting low and slow cooking. Known for its large pieces and superior heat retention, this charcoal infuses everything it touches with a rich, smoky aroma. As the coals crackled to life, they provided the perfect bed for our pineapple wrapped ribs, promising a slow dance of heat that would coax every ounce of flavor from the meat and fruit.

Using the Blazaball to start the fire makes everything mush simpler.  By placing the lit Blazaball in the bottom of the grill BEFORE adding charcoal allows the air to access the fire directly, Making for a much cleaner burning and efficient fire.  It really is miraculous!

The Art of the 2-2-1 Method

The 2-2-1 method is a simple yet effective way to cook ribs, ensuring they are tender, juicy, and bursting with flavor. Here’s a quick rundown of how it works:

1. 2 Hours of Smoking: This initial phase is all about building flavor. The ribs absorb the aromatic smoke, while the pineapple slowly begins to caramelize, creating a sweet and savory partnership.
2. 2 Hours Wrapped: Wrapping the ribs in foil with a bit of liquid allows the meat to steam and tenderize. This is where the magic happens—the meat starts to pull away from the bone, promising that melt-in-your-mouth texture every rib enthusiast dreams of.
3. 1 Hour of Unwrapped Glory: During the final hour, the ribs are unwrapped and glazed, giving them that irresistible bark and glossy finish. The pineapple's natural sugars intensify, adding depth and complexity to each bite.

 A Symphony of Flavors with Rubs and Sauce

The choice of seasonings and sauces is crucial in elevating the ribs and pineapple to a culinary masterpiece. We opted for two distinct rubs that brought their own flair to the dish:

- Grill Girl Robyn's Sunshine State of Mind Craft BBQ Rub: This vibrant blend packed a punch with its zesty citrus notes and a hint of sweetness, capturing the essence of Florida’s sunny disposition. It was the perfect complement to the juicy pineapple, enhancing its tropical vibes.

- Lane's BBQ Kapalua Rub: Inspired by the lush landscapes of Hawaii, this rub offered a savory balance with its rich umami flavors and subtle hints of island spices. It married beautifully with the ribs, providing a savory depth that paired seamlessly with the fruit's natural sweetness.

As we reached the final stage of cooking, we coated the ribs in Red Dirt Rich’s Ol' Citrus BBQ Sauce. This sauce added a tangy, citrusy glaze that tied all the flavors together. The result? A sticky, sweet, and savory masterpiece that was nothing short of addictive.

The Joy of Cooking on a Big Green Egg

One of the most exciting aspects of using the Big Green Egg is the unparalleled versatility and control it offers. Whether you’re a seasoned pitmaster or a backyard barbecue enthusiast, this ceramic grill makes it easy to maintain consistent temperatures, ensuring your dishes are cooked to perfection.

Watching the smoke curl up from the grill, smelling the enticing aroma of meat and fruit mingling in the air, and hearing the gentle sizzle of juices hitting hot coals—it’s an experience that engages all your senses. The Big Green Egg turned our backyard into a gourmet kitchen, and every moment of the cook was filled with anticipation and delight.

 The Social Side of BBQ

Beyond the culinary techniques and flavor profiles, what truly makes cooking this dish enjoyable is sharing the experience with friends and family. As the ribs and pineapple cooked, we gathered around the grill, exchanging stories and laughter. There's a sense of camaraderie that comes with barbecue, as everyone eagerly waits for the first taste of the smoky, sweet, and savory creation.

When it finally came time to slice the ribs and serve, the excitement was palpable. The juicy pork paired with the caramelized pineapple was a revelation, each bite offering a perfect balance of textures and flavors. It was the kind of dish that invites people to linger at the table, savoring each morsel and relishing the shared experience.

Conclusion: A Culinary Adventure Worth Repeating

Making the viral pineapple wrapped in ribs on a Big Green Egg was more than just a cooking project; it was a joyful exploration of flavors and techniques that resulted in a truly memorable meal. The combination of FOGO Super Premium Charcoal, exquisite rubs, and a tangy citrus glaze created a dish that was as fun to make as it was to eat.

If you haven’t yet tried this recipe, gather your ingredients, fire up the Big Green Egg, and invite your friends and family for a barbecue adventure they won’t soon forget. Whether you’re a seasoned pro or a barbecue newbie, the process of making this dish is as rewarding as the delicious outcome. Enjoy every moment, from the first spark of the charcoal to the last, finger-licking bite.  Remember to get out and grill and we look forward to seeing you again the next time on…..The FOGO Life!  Captain Ron….OUT!!! 

Directions:

1. Place 2 FOGO All Natural Firestarters in a Blazaball and use the Grill Torch to light it. Place it on the grate of your Kick Ash Basket.  Fill your grill with FOGO Super Premium Charcoal.  Place 3 Bourbon Barrel chunks on the fire for smoke.  Set up the grill for indirect smoking at 250°.
2. Trim your ribs of any excess fat and remove the flap on the back. If there is a membrane on the ribs, use a paper towel to pull the membrane off.  Use the boning/filet knife to score the back of the ribs in a diamond pattern.
3. HOW TO TRIM SPARE RIBS INTO ST LOUIS STYLE RIBS:
   1. Place the rack of spare ribs on the BBQ Prep Tub bone side down. Line them up on the board so that the bottom of the rack is straight and lined up with the bottom of the cutting board.
   2. Find the longest bone on the rack. It is usually the 4^th bone from the end. There will be a soft sot at the end of it.  Insert the knife tip in that soft spot and slice the rack parallel to the bottom of the board.  Remove the trimmed off portion.  This is the rib tip section or brisket end. 
   3. Find the thin end of the rack and slice off the end at the first bone. You should now have a perfectly rectangular rack of ribs.
4. Season the ribs on all sides with the 2 BBQ rubs. I used about even amounts of each.  Set aside while finishing the prep.
5. Place the pineapple on the cutting board. Using the boning/filet knife, remove the crown and cut the base straight across so that the pineapple will sit flat and straight up on the grill.  Now, slice the rind off of the pineapple using straight down cuts.  Do not follow the natural shape of the pineapple.
6. Wrap the rack of ribs around the pineapple with the bone side against the fruit. Use skewers or toothpicks to hold the ribs to the pineapple.  You want as much surface area on the ribs in contact with the pineapple as possible.
7. Place the pineapple ribs in the center of the cooking grate and smoke them for 2 hours.
8. After 2 hours, carefully wrap the entire thing in foil. Place it back on and cook for 2 more hours.
9. After 2 hours have gone by, remove the foil and coat the ribs and pineapple with the BBQ Sauce. Use the basting brush to spread it around for even coverage.  Continue to cook this for one more hour.  This will allow the ribs to finish and the sauce to set.
10. Remove, carefully unwrap the ribs from the pineapple. Lay the rack meat side down on the board and cut in between each rib.   Now cut a piece off of the side of the pineapple and dice it.  Sprinkle the diced pineapple on the ribs and devour them. We did!