Category: Pork

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Smoked Pork Shoulder (Pulled)

  • Temped Roast
    Easy to Make

Pork shoulder is probably the most popular and easiest BBQ meat. With the high fat content it makes nearly impossible to over cook or dry out. You can however under cook it making in not easy to pull or shred. The optimal temp is 200-205ยบ to melt the fat and collagen.

Enjoy

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3, 2, 1 Pork Rib Method

The ribs are easy and delicious. I have done several versions of this but these basics apply for all of them.

3 hours on smoke setting (Smoke Stage)

2 hours wrapped in tinfoil @ 225 (Tenderizing Stage)

1 hour naked on the grill @ 275 (Glaze Stage)

Ingredients:

    • Baby Back or Spareribs
    • Yellow Mustard
    • Kosher Salt
    • Fresh Ground Black Pepper (or your favorite Dry rub)

Prep Ribs.

    • Rinse ribs and pat dry.
    • remove silverskin membrane from the back of the ribs (optional)
    • brush or rub yellow mustard and pour and pat spices on the front and back of the ribs.
    • Complete the Smoke Stage
    • Remove ribs from smoker and turn up to 225.
    • place ribs in a covered tinfoil pan or make a tinfoil boat.
    • Add a of 1/4 cup liquid to the pan or tinfoil package. This will tenderize the ribs.(this can vary depending on the recipe, be creative)
    • Complete Tenderizing Stage
    • Remove pan from smoker and turn it up to 275.
    • Remove ribs from tinfoil and brush on your favorite sauce.
    • Add to smoker and complete the glaze stage. Depending on the glaze you may need to reapply every 15 minutes.