Go Back

Print Recipe
Ingredients Method

Ingredients
  

  • 1.5 pounds Country Style Pork Ribs
  • 1/4 Each Pineapple
  • 2 T Avocado Oil
Marinade
  • 1/2 Cup Ancho Chile Powder
  • 3 each Limes, juiced
  • 1/2 Cup Red Chile Vinegar Recipe for this linked below
  • 1/4 Each Pineapple
  • 3 Tbsp Date Syrup
  • 2 Tbsp Paprika
  • 3 1/2 Tsp Fine Sea Salt Redmond Real Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Cumin
  • 1 Tsp Chipotle Chile Powder
  • 1 Tsp Coriander
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Oregano
  • 1/2 Tsp Black Pepper
  • 1/8 Tsp Ground Cloves Go light on this one and adjust to add more if needed. Very strong flavor.

Method
 

Prepare The Pineapple
  1. Cut the top and bottom off of pineapple. Then use a knife to remove the outer rind of the pineapple. Cut the outer fruit away from the inner core. Discard core.
  2. Brush the chunks of pineapple with the avocado oil.
  3. If using a pellet grill, open the baffle over the burner and grill the pineapple over direct heat until it starts to get a dark char on all sides.
  4. Remove pineapple from the smoker and set aside.
To Make The Marinade
  1. Add 1/4 of the grilled pineapple, along with all other marinade ingredients to a blender of food processor and blend until all ingredients are thoroughly pulverized and combined.
Marinate the meat
  1. Place the country style pork ribs in a rimmed baking dish. Pour about half of the marinade on the pork and massage into the meat, making sure that all surfaces are covered.
  2. Place the meat in the fridge and allow to marinate for 2-3 hours.
Prepare the smoker
  1. Build a fire or turn on your pellet smoker and bring it up to 225 degrees and allow the cooker to preheat.
Smoke the pork
  1. After the meat has marinated, remove from fridge and place the meat directly onto grate of smoker. Discard the marinade that the meat was soaking in.
  2. If possible, place a foil lined baking sheet under the pork to catch the marinade drippings.
  3. Allow the meat to cook for 2-3 hours. Brush the meat about every 30 minutes with the reserved half of the marinade.
  4. Once the meat has reached an internal temperature of 140-150 degrees, remove from smoker and place on a large piece of un-waxed butcher paper (foil can be used if you can't find butcher paper). Chop another 1/4 of the reserved charred pineapple into bite-sized pieces and mix into the pile of pork ribs.
  5. After the pineapple is mixed into the pork, wrap the meat mixture as tightly as possible and place back onto the smoker and continue cooking at 225 degrees.
  6. Continue cooking for another hour or two, until internal temperature reaches 195-200 degrees.
  7. Remove from heat and allow to rest until cool enough to handle with bare hands.
  8. Remove any bones from the meat and then chop it all up with the pineapple, small enough to make good bites from a taco.
  9. Place on warm tortillas and top with Chipotle Pineapple Salsa, as well as dice white onion and cilantro.