1. About 12-24 hours prior to grilling, cut the fat cap on your pork roast in a cross hatch pattern. Avoid cutting into the meat. Mix together brown sugar and salt in a bowl. Apply the rub all over the pork roast, including into the crevices of the cross hatched fat cap. Double ...
Make it your own:This recipe works on spare ribs and baby back ribs, so you can choose your own BBQ adventure. And, by using your favorite BBQ rub and sauce, you get to fully customize the flavor profiles of your next grilled creation. Pair it with your own homemade spritz liquid—we...
Smoked Pork Belly - the most tender and juicy pork you will ever have! It is cooked low and slow on the smoker and seasoned with a delicious rub.
I really like this herb rub fromamazingribs.comon turkey as it gives it a beautiful crust and mild flavor that won’t put anyone off. For this recipe, I modified the rub a little by leaving out the crushed sage and using fresh sage leaves, which I slid under the skin of the turkey ...
Learn how to make smoked pork shoulder, slathered in a pork rub and cooked slowly in a smoker, for tender smoked pulled pork sandwiches or pork tacos.
This smoked ribs recipe features baby back pork ribs coated with a spicy rub, cooked until tender in a smoker, and basted with a sweet BBQ sauce.
Poultry smokes in less time than beef or pork, and makes for a nice change of pace. Try one of these smoked poultry recipes instead of the usual spareribs or brisket next time you pull out the smoker... you'll enjoy it, I'm sure!
Master the art of smoking meat at home with detailed barbecue guides, recipes & product reviews. Get the best advice for your journey from amateur to pitmaster.
Pat both sides of rib racks dry with paper towels. Using a sharp knife, remove thin membrane from back of each rack by slicing into it and pulling it off with a paper towel. (This will make the ribs more tender and will help the meat to absorb the rub; you can also ask your butch...
Most smoked porchetta recipes wrap a pork belly around a pork tenderloin or even part of the loin. Once again, the leaner tenderloin is done at an internal temperature of 145°F (63°C) while the pork belly is best when cooked all the way to 200°F (93°C) to allow a lot of tha...