pulled pork and smoked ribs recipes

Discussion in 'I Smell Something Cooking!' started by nineoaks2004, Jul 7, 2019.

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  1. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

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    How to Make Smoked Pulled Pork
    1 Choose the cut. There are many different cuts of pork to choose from, but not all of them are suited for shredded pork. Avoid thin and lean cuts like tenderloin. Boston butt, or pork shoulder, and pork belly are excellent options for tender, juicy pork that will easily pull apart once smoked.

    2 Brine. Although not required, there are many advantages to brining overnight. Because it will smoke for a long period of time, the added moisture from the brine will help the pork retain the its natural juices.

    3 Rub. Layer a classic BBQ flavor using a rub. Work spices onto surface of the pork. The seasoning will soak deep into the pork while smoking. Give our recipe for smoked pulled pork rub a try.

    4 Smoke. Get things started with wood chips as the smoker preheats. Be sure to select wood flavors that work well.
    Hot Tip: For sweet, we suggest a cherry or hickory wood. For savory, try mesquite or oak wood.
    5 Shred. Once done smoking, let the pork rest for about 15 minutes so that the juices settle. Use hands or meat claws to pull meat apart.


    How to Smoke Ribs in an Electric Smoker
    1 Preheat your smoker.
    2 Fill up the water pan with water and the smoker box with wood chips. Hickory and mesquite are both very popular woods chips for smoking ribs, but don't limit yourself. Try new wood as well as combinations. You can combine mesquite with hickory or a fruit wood to reduce the bitterness and for extra flavor. Read more about different smoking wood flavors.
    • Hickory has a sweet to strong taste that is almost bacon-y.
    • Mesquite is a strong flavored wood, but it can create a bitter taste if used on its own.
    • Cherry, apple, maple and pecan woods are all lighter woods that have a mild sweet flavor.
    3While the smoker preheats, prepare the ribs. Remove membrane from the inside of the ribs so that your spices and seasonings can really flavor the meat. Once you’ve rubbed the ribs, they are ready for the smoker and the 3-2-1 Method below.

    3-2-1 Method for Smoking Ribs
    1 Smoke your ribs directly on the racks for 3 hours at 225 degrees Fahrenheit.

    2 Remove the ribs from the racks and tightly wrap them in aluminum foil. Before closing the aluminum foil pocket, pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process. This will help tenderize the ribs. Place them back in the smoker for 2 hours.
    3 Remove the ribs and liberally coat both sides of the ribs with BBQ sauce. Put the ribs directly on the racks for 1 hour.
    The 3-2-1 method works well for 2-3 racks of ribs. If you are smoking only 1 rack, you may find the ribs to be done before the 6 hour mark. For 1 or 2 smaller racks, a 2-2-1 method might work better.
     
  2. dbhost

    dbhost Active Member

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    While it's not ideal my local Aldi Frequently has pork loin on sale for much cheaper than shoulder or other less lean cuts.

    I agree on the brining I tend to brine with the rub that I'm going to use and the additional moisture actually helps the loin pull a little easier.

    What I have ended up doing is instead of pulling just chop it. It works out great sort of like a chopped beef sandwich. But of course pork...
     
  3. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

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    Believe it or not the best bread to use for BBQ is hot dog buns, it holes the meat and no mess like with burger buns
     
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  4. hotrodcamper

    hotrodcamper Member

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    I’ve smoked a lot of pork,but never brined my meat. Always season night before I smoke,and always have juicy pulled pork.
     

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