Smoker Temp: 225°F (107°C) Meat Finish Temp: 140°F (60°C) Recommended Wood: Hickory, cherry mix What You'll Need* Rack of pork(mine had 8 bones and weighed ~5 lbs) Jeff's Texas style rub– this is something I sellas a recipeor afinished bottled productdepending on whether you...
I smoked a version of the fast smoke technique yesterday with the smoker set at 275*. I had a 6.5 lb pork butt that I rubbed the night before with Head Country All Purpose Rub. I just wanted to try something different than Williams Rib Tickler Rub but th
Smoke: Pork Ribs Though best known for his brisket, Aaron is a stickler when it comes to ribs. Learn his tried-and-true process for trimming, smoking, and slicing saucy, moist spare ribs in this intermediate-level cook. Preview [THEME MUSIC] - No matter what skill level you have with ...
Place the steaks in the fridge uncovered for 3 hours. Season both sides of the meat with Jeff's original rub. Set up the smoker for cooking at about 225°F with indirect heat. Use the water pan if you have one. Smoke cook the steaks on the smoker for about 2.5 hours or until they...
we want you to find something at Piggy Ribs to make smoked pork ribs more enjoyable, to bring great ribs more within your reach. Try a newrub. Use a differentwood. Experiment with anothersauce. Turndown the heat. Try a new restaurant. Buy abetter smoker. Whatever you find, use it to ...
Smoked Pork Chops with a Sweet Chili GlazeThis is a foolproof recipe for the best smoked pork chops you will ever eat. The Sweet Chili glaze really makes these chops amazing. Easy Smoked Frozen MeatballsGet yourself a bag of frozen meatballs, fire up your smoker and get ready for a barbecu...
Smoker: Reverse-sear the roast like we do in the Prime Rib recipe. Cook at 225°F for most of the cook until the roast reaches 135°F (about 1.5-2 hours). Then move to direct heat and crank up the temperature. Sear on all sides for a few minutes. This will bring the pork roast...
Thanks for all the advice. I made up my own marinade for two chickens based loosely on a receipe from Steven Raichlin. I have to say that the jerk marinade was quite sharp smelling, but when the chickens went in the smoker, it smelled terrific mixed with smoke (hickory and the allspice...
1. Preparing the pork brisket for smoking Bring your brisket out of the refrigerator and trim off any silver skin you find. Excess silver skin on the surface of the meat inhibits smoke, marinade, and rub penetration. If you have a substantial fat cap on your pork brisket, trim it down ...
Rub pork shoulder all over with mustard, ensuring entire shoulder is evenly coated. Sprinkle evenly with brown sugar mixture, gently pressing mixture into pork to adhere. Let stand at room temperature while preparing smoker, about 30 minutes. ...