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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.

Instructions
 

Prepare The Pineapple

  • 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.
  • Brush the chunks of pineapple with the avocado oil.
  • 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.
  • Remove pineapple from the smoker and set aside.

To Make The Marinade

  • 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

  • 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.
  • Place the meat in the fridge and allow to marinate for 2-3 hours.

Prepare the smoker

  • 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

  • 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.
  • If possible, place a foil lined baking sheet under the pork to catch the marinade drippings.
  • Allow the meat to cook for 2-3 hours. Brush the meat about every 30 minutes with the reserved half of the marinade.
  • 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.
  • 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.
  • Continue cooking for another hour or two, until internal temperature reaches 195-200 degrees.
  • Remove from heat and allow to rest until cool enough to handle with bare hands.
  • Remove any bones from the meat and then chop it all up with the pineapple, small enough to make good bites from a taco.
  • Place on warm tortillas and top with Chipotle Pineapple Salsa, as well as dice white onion and cilantro.