{"id":6348,"date":"2015-06-20T15:43:46","date_gmt":"2015-06-20T20:43:46","guid":{"rendered":"http:\/\/moriahjovan.com\/talesofdunham\/?p=6348"},"modified":"2025-07-29T16:27:36","modified_gmt":"2025-07-29T21:27:36","slug":"fathers-day-swineapple-phase-1","status":"publish","type":"post","link":"https:\/\/moriahjovan.com\/talesofdunham\/blog\/fathers-day-swineapple-phase-1\/","title":{"rendered":"Father\u2019s Day Swineapple Phase 1"},"content":{"rendered":"
Phase 2 \u2192<\/a><\/div>\n

I don\u2019t know where I ran across the \u201cSwineapple<\/a>\u201d recipe, but it got posted to Reddit not too long ago and immediately went semi-viral.<\/p>\n

\n
\"An
How it\u2019s supposed to look coming out of the smoker. I hate pineapple. I really, really, really hate pineapple.<\/figcaption><\/figure>\n<\/div>\n

<\/p>\n

From a cursory search, it seems to have been around at least since 2008. Sadly, I sent it to Dude who, you guessed it, wanted me to make it. In his defense, I am a good cook (but not a good photographer, as you will see) and it\u2019s his Father\u2019s Day present.<\/p>\n

After a few false starts long ago, I decided that the first time I did a recipe, I was going to follow the directions exactly<\/em>. Everyone who knows me knows I have worked a miracle through God\u2019s grace by following the directions exactly<\/em>.<\/p>\n

\"AnMy first problem was that the Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze and Dippin\u2019 Sauce<\/a> called for in the recipe (the one Dude wanted) was not available in my stores and after shipping, upwards of $20 per. Er, no. Especially not when he luuuuurrrrves KC Masterpiece (which, I will have you know, is ketchup and molasses with a ton of brown sugar just to give you diabeeeedus) (please, please don\u2019t judge us on KC Masterpiece). I had to talk him into letting me use KC Masterpiece because I didn\u2019t think he\u2019d appreciate a substitution of Gates or, heaven forbid, Bryant\u2019s.<\/p>\n

Then it took me a long time to figure out that what the recipe called \u201cboneless pork ribs\u201d were called \u201ccountry-style ribs\u201d here.<\/p>\n

The recipe I used (where I found out about the \u201ccountry-style ribs\u201d) said to rub them before stuffing them in the hole (so so so so tempted to say it \u2026 ). So I had to figure out what rub would \u201cgo\u201d with KC Masterpiece other than straight brown sugar with a little cayenne pepper thrown in to make it legitimate.<\/p>\n

Lastly, I have also not had great success in slow roasting things (no I don\u2019t have a smoker) (yes, I do live in Kansas City) (yes, I know I have committed a capital crime and have provided evidence for my execution), so I\u2019ve been apprehensive about this project.<\/p>\n

But I have girded up my loins.<\/p>\n

Today, I rub. Tomorrow, I roast. Wish me luck.<\/p>\n