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- Pulled Pork -

 

What you need:

Pork Shoulder or Butt 7-9 lb.

(Boston Butt)

Meat Church Honey Hog Rub

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Cooking Time: 1-1.5 hours per lbs.

Cooking Temp: 250ºF

Wood:  Cherry or Maple

• Cook fat side up in a foil pan at 250ºF

• After 10 hrs start checking the internal temp of the meat

• Pork is done when internal temp reaches 200ºF & thermometer slides into meat without resistance

• Set butt on counter still in the pan and cover with foil

• Let rest for 30 minutes

• Shred butt by pulling meat apart - Bear Paws work great

• Season shredded pork with Honey Hog Rub

*For a faster cook, smoke at 275ºF for 4 hours then cook in foil covered pan at 275ºF for another 4 to 5 hrs.

 

 

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- 3-2-1 Ribs -

 

What you need:

Rack of Baby Back Ribs

Hi Mtn Rib Rub

Golden Toad 1453 BBQ Sauce

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Cooking Time:  6  hours

Cooking Temp:  225ºF

Wood:  Cherry or Apple

• Peel white membrane off bone side of rack

• Season both sides of rack with Rib Rub  

• Cook meat side up on grill grid at 225ºF for 3 hours

• Wrap in foil & smoke at 225ºF for another 2 hrs

• Remove ribs from foil & cook on grill grid for 1 hr.

 

 

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- Easy Ribs -

 

What you need:

Baby Back Ribs

Sweet Cheeks

Red Law Sauce (Chef's Choice)

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Cooking Time:  4 hours

Cooking Temp:  250ºF

Wood:  Cherry or Maple

• Peel white membrane off bone side of rack

• Season both sides of rack with sweet cheeks

• Cook meat side up on grill grid at 250ºF for 2 hrs.

• Wrap in foil, meat side down with 2-3 ounces of water.

• Cook at 250ºF for another 1-1.5 hrs

• Ribs are done when you pick them up in the middle and they sag down like a horseshoe

• *For "fall of the bone" extend cook times to 3 hours unwrapped at 225 and 3 hours wrapped at 225.*

 

 

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- Smoked Ham -

 

What you need:

Ham (5 - 6 lbs pre-cooked)

Dizzy Pig's Pineapple Head Rub

Clover or Wildflower Honey

Foil Pan

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Cooking Time: 3 hours

Cooking Temp: 180ºF

Wood: Cherry

• Place ham, cut side down, in a foil pan on the cooker.  

• Smoke at 180ºF for 2 hours.

• Paint ham with warmed honey and sprinkle with rub

• Cook at 180ºF for another hour.

• The ham is done when the internal temperature is 140ºF

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For uncooked ham use following:

• After 2 hours at 180ºF cover with a foil tent and cook at 300ºF for 1 hr.

• Paint ham with warmed honey and sprinkle with rub

• Continue cooking Ham until internal temp hits 145ºF