Pork
- Pulled Pork -
What you need:
Pork Shoulder or Butt 7-9 lb.
(Boston Butt)
Cooking Time: 1-1.5 hours per lbs.
Cooking Temp: 250ºF
Wood: Cherry or Maple
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Cook fat side up in a foil pan at 250ºF
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After 10 hrs start checking the internal temp of the meat
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Pork is done when internal temp reaches 200ºF & thermometer slides into meat without resistance
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Set butt on counter still in the pan and cover with foil
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Let rest for 30 minutes
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Shred butt by pulling meat apart - Bear Paws work great
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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.
- 3-2-1 Ribs -
What you need:
Rack of Baby Back Ribs
Cooking Time: 6 hours
Cooking Temp: 225ºF
Wood: Cherry or Apple
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Peel white membrane off bone side of rack
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Season both sides of rack with Rib Rub
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Cook meat side up on grill grid at 225ºF for 3 hours
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Wrap in foil & smoke at 225ºF for another 2 hrs
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Remove ribs from foil & cook on grill grid for 1 hr.
- Easy Ribs -
What you need:
Baby Back Ribs
Red Law Sauce (Chef's Choice)
Cooking Time: 4 hours
Cooking Temp: 250ºF
Wood: Cherry or Maple
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Peel white membrane off bone side of rack
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Season both sides of rack with sweet cheeks
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Cook meat side up on grill grid at 250ºF for 2 hrs.
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Wrap in foil, meat side down with 2-3 ounces of water.
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Cook at 250ºF for another 1-1.5 hrs
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Ribs are done when you pick them up in the middle and they sag down like a horseshoe
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*For "fall of the bone" extend cook times to 3 hours unwrapped at 225 and 3 hours wrapped at 225.*
- Smoked Ham -
What you need:
Ham (5 - 6 lbs pre-cooked)
Dizzy Pig's Pineapple Head Rub
Foil Pan
Cooking Time: 3 hours
Cooking Temp: 180ºF
Wood: Cherry
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Place ham, cut side down, in a foil pan on the cooker.
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Smoke at 180ºF for 2 hours.
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Paint ham with warmed honey and sprinkle with rub
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Cook at 180ºF for another hour.
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The ham is done when the internal temperature is 140ºF
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For uncooked ham use following:
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After 2 hours at 180ºF cover with a foil tent and cook at 300ºF for 1 hr.
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Paint ham with warmed honey and sprinkle with rub
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Continue cooking Ham until internal temp hits 145ºF
- Pork Loin -
What you need:
Pork Loin (4-5lbs.)
Apple Cider Vinegar 1/2 Cup
Apple - Sliced
Onion - Sliced
Carnivore's Hot Peaches & Honey Sauce
Cooking Time: 3 - 4 hours
Cooking Temp: 180 & 350ºF
Wood: Cherry or Maple
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Season Loin with Honey Hog Rub
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Slice top of loin every 1/2 inch
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Insert apple slices into top of loin
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Place loin in foil pan with apple cider vinegar in bottom
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Cover loin with slices of onion
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Cook at 180ºF for 3 hours
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Smother loin with sauce and cook at 350ºF for 30 minutes
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Loin is done when internal temp reaches 145ºF
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Cover with foil tent and let rest for 15 to 20 minutes
- Pork Tenderloin -
What you need:
Pork Tenderloin
Bacon
AZ Gregg's Saguaro Sweet Sauce
Apple Juice
Cooking Time: 1 hour
Cooking Temp: 350ºF
Wood: Maple or Cherry
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Marinade tenderloin in mixture of BBQ sauce and apple juice
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Season tenderloin with Hog Waller Honey
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Wrap tenderloin with bacon
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Cook at 350ºF for 45 minutes
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Smother with sauce and cook for another 15 minutes
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Tenderloin is done when internal temp reaches 145ºF
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Cover with foil tent and let rest for 15 to 20 minutes
- Pork Medallions -
What you need:
Pork Loin (4 to 5 lbs.)
SuckleBuster's Texas Hickory Rub
SuckleBuster's Peach BBQ Sauce
Cooking Time: 30 minutes
Cooking Temp: 275ºF
Wood: Apple or Cherry
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Slice loin into 1/2 inch thick medallions
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Marinade in BBQ sauce over night
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Season with rub
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Cook at 275ºF for 30 minutes flipping after 15 minutes
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Medallions are done when internal temp reaches 145ºF
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Want sauce? Flip after 10 minutes. Then after 10 more minutes put in pan and smother with sauce for another 10 minutes
- Pig Candy -
Ingredients:
Bacon
Grilling Mesh
Feeding Francis Cinnamon Sugar
Cooking Time: 30 min
Cooking Temp:250ºF
Wood: Maple or Cherry
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Place bacon on grilling mesh and sprinkle with Feeding Francis Cinnamon Sugar, both sides of bacon.
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Cook at 250ºF for 30 minutes.