pork
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Pork Belly with Mustard & Vinegar Sauce
I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub. Here is the rub: -2 tbsp of... -
Country Style Ribs - Two Ways
Good Evening I tried smoking country style ribs for the first time this evening. I think they turned out pretty good. Tender and tasty. However, they still had a lot of fat. I know that these are not ribs, but I prefer some baby backs. I did a couple as "sweet" and the others in some... -
Pork Belly Burnt Ends - with pics!
Hi, all. Today seemed like a good day to make pork belly burnt ends for the second time ever. They were even better this time than the first time. I used a 4.5 lb pork belly from Sam's Club, Jeff's Original Rub, my own favorite homemade BBQ sauce, and some honey. So good! I heated the...- katemail13
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- burnt ends pork pork belly
- Replies: 10
- Forum: Pork
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First Pork Butt - Pulled Pork
Just finished up my first pork butt tonight. It went extremely well for my first time. It ulled apart very easily and tasted delicious. It was about 7.5 lbs raw and took 9 hours on the smoker with a temperature hovering around 225°. I crutched it with foil at 160° and took it off of the smoker... -
Apple Sausage Pork Loin
Pork loin is occasionally on sale for a decent price. That is great for bacon and loin hams but sometimes I want a smoked pork roast. The problem is pork loins can dry out. One of the ways I get around this is by stuffing it with either sausage or a moist bread stuffing. This time I added some... -
R
Pork Shoulder, who what where?
Hello friends, my local shop is currently out of pork belly, so I cannot make the smoked cubes I was hoping for but they do have shoulder. I've seen some work with injection, but I do not own a hypodermic needle. Any advice for my first shoulder? Ideally I would like to do a sweet and spicy blend. -
Bone-In Pork Sirloin Roast IT?
Picked up a 4.23 lbs bone-in pork sirloin roast this morning for 99 pennies per pound. Got it rubbed with EVOO and sprinkled with a light layer of SPOG with some thyme, rosemary, and oregano leaves added. Planning to smoke from 220°-240° with applewood. I'm wanting to slice it. What IT do...- Preacher Man
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- pork sirloin
- Replies: 22
- Forum: Pork
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Pork Belly Pellet Style
Doing a pork belly today on the pellet grill. Simple marinade for 2 hours. 1 lemon juiced (or use 2 Tbs lemon juice in a bottle or squeezer) 2 Tbsp soy sauce 1 tsp salt 1.5 Tbsp chinese 5 spice 1.5 Tbsp brown sugar 2 tsp ground black pepper (mix together all the dry) 1 can beer (add to the foil...- BGKYSmoker
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- belly pork pork belly recipe
- Replies: 12
- Forum: Pork
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Apple butter St. Louis ribs.
Picked up some ribs from Aldis. Never tried their ribs, so wanted to try something different. Came up with using apple butter instead of mustard to hold the rub. Used that and Famous Dave's rub and a dusting of the jalapeno dust i made. Reapplied some more butter and a little honey when I... -
Boneless Pork Loins on sale at Food Lion in the South
For those of you in the North Carolina / South Carolina and maybe even surrounding states (I'm just not sure how far that store reaches) they have smaller cut, 2.50 pounds to at least 4 pound Boneless Pork Loins on sale for $1.49 per pound which is quite fair for around here. Just picked up a...- exromenyer
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- backboard bacon bacon canadian bacon pork
- Replies: 0
- Forum: Hot Smoked Bacon
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Cuban Pork Loin
Before I begin this post, I humbly apologize to every Cuban or person of Cuban heritage. I love this style of cooking but a lot of the ingredients are not available here in the Canadian Rockies. For example I noted some recipes call for a sour orange. Therefore, this is my homage to the style... -
Trying a new dry rub on some ribs.
I wanted to make a spicy dry rub and asked here on SMF what you all suggested and came up with the following. 4 parts salt 3 parts hot paprika 1 part cayanne 1 part mustard 1 part chili powder 2 parts garlic powder 1 part onion powder 1 part sugar 2 parts black pepper zest from a orange,lemon...- Builderofthings
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- citrus pecan pork ribs spicy rub
- Replies: 27
- Forum: Pork
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Fermenting summer sausage
hi so I am new to fermenting sausage and have never tried to do it before. I was reading a recipe a while back for tangy summer sausage and mentioned it needed to ferment. I was just curious as to what is the process to ferment summer sausage. I’m not new to making sausage because I am a head...- Rob Petersen
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- beef cured mes pork sausage smoked summer sausage
- Replies: 8
- Forum: Sausage
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Safe to eat? Kinda freaking here.
Hello all, quick question here. I have two 8lb butts that I threw on smoker yesterday. Smoked for about 4 hrs before pulling off and putting in oven at 225. Started smoking at 11am, pulled off and put in over at 3pm. I had a party to attend and that's why they went in the oven. Got home from...- Jeff H.
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- food safety? pork safe
- Replies: 14
- Forum: Food Safety
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Where to buy the best meat at the best price
Hey everyone, I am new to this forum and new to this group. I had a quick question for you Dallas/North Dallas area folks. Where do you buy your brisket, ribs, chicken at? I currently just go to Kroger/Walmart when there is a sale (just bought pork ribs for 1.67 per LB.) But I wanted to know...- Smoked_Ryno
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- brisket buy chicken kroger meat pork ribs walmart
- Replies: 3
- Forum: Texas Members
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Pork Tenderloin and Pulled Pork
After our first successful pulled pork last weekend, we decided to try a pork tenderloin and another round of pulled pork this past weekend (especially since the leftovers will feed us lunch for the week). These are with the MES 30 inch analog model. I don't think either came out as good as last... -
Baby Back ribs with video
Check out my video for my latest cook baby back ribs, jeffs rub, pecan on my big green egg my cooker spiked for the last 1/2 hr so they finished sooner than anticipated, but tasted great! -
M
Bacon Wrapped Pork Tenderloin Medallions
Got the idea from something I saw on tv the other day. I was pretty happy with how they came out considering I was kind of winging it as far as smoke time, getting the bacon crispy, and setting the sauce without over doing them (though they could have been done a tad less). I didn’t think to get... -
My First Ribs!
Smoked my first ribs this morning! Stuck to the classic 3-2-1 method since it was my first time, but honestly I’ll do it the exact same way next time because I love how they turned out. Cooked on my Weber performer kettle with charcoal/hickory chips and a water pan down below. Olive oil and lots...- beef_chief
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- 3-2-1 first juicy kettle method pork ribs
- Replies: 36
- Forum: Pork
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Poll about smoking ribs
Just out of curiosity.- capatin awesome
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- baby back pork ribs
- Replies: 2
- Forum: Pork
