I’m not sure I understand the theory behind using a “dry rub” and then dousing ribs with pineapple juice, worchestershire,  and chunky pineapple.

I don’t see the value in searing the ribs before slow cooking.

I’m not sure I “get” this guy, or even believe he’s for real, but I sure do like the recipe he has put together and will be giving it a shot this long holiday weekend.

I like his taste in music, so how bad can Pineapple Ribs be?