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Pulled Pork

The prince of pork explains how to create amazing pulled pork. Fantastic flavor and that bark you crave.Prep Time: 4 Hours
Cook Time: 10 Hours
Yield: Enough for 20 Sandwiches

Ingredients:
  • 9 lb pork butt
  • Rubs: Bam Bam’s Picks – Plowboys Yardbird with a top layer of Smokin Guns Sweet and Heat
  • Injection: Bam Bam’s Picks – Butchers Pork Injection (optional)
  • Clover honey
  • Heavy Duty Aluminum Foil
  • Spray Bottle
  • Apple Juice
  • BBQ Sauce: Bam Bam’s Picks – Blues Hog BBQ Sauce
  • Meat Thermometer
  • Injector
Recipe Instructions
  1. Preheat your smoker to 225 degrees. Pork Butt is pretty hard to mess up. This is a great meat for you novice cooks that are just learning. First thing to do is mix your injection. I like mixing my Butchers injection with Apple Juice, but water is just fine. To Prep the butt just trim some of the fat off of the top so the rubs can stick to the meat. I like to leave most of the fat on the bottom. Place the pork butt in a disposable aluminum foil pan and inject the meat in a grid pattern of one inch cubes. Be careful not to let the needle poke out the side or the bottom, this way the injection stays inside the pork. Once this is done, I cover it up and let it sit in the fridge for up to four hours. I don’t season the meat until right before I put the pork on the smoker. Remove the butt from the fridge, be gentle with the pork so you don’t squeeze out the injection. Pat dry the pork, then season all sides of the pork with the Yardbird, then to add a sweet layer, add the Smokin Guns Sweet and Heat. Now you are ready to place the pork on the cooker.
  2. Once placed on the smoker, don’t open the lid for a couple of hours. After 2 hours, you can baste the pork with apple juice every 45 minutes or so. Once the bark on the outside of the meat is set, I like using Harry Soo’s scratch test. Meaning, once the bark doesn’t just scratch off with your fingers, it is now time to wrap. If you want to be a little more scientific, I like to wrap at 160-164 degrees internal temperature. Pull the pork off and place it inside a large double layered sheet of heavy duty foil. I like to add about ¼ cup of apple juice, some more rub, and a few ounces of clover honey. Seal tight and put it back on the smoker. After a few hours, start checking the internal temp of the meat. I usually pull mine between 195 and 200 degrees. More importantly, make sure your thermometer slides through the different parts of the pork butt with ease, if there is still some resistance, leave it on the smoker until done.
  3. Once you are finished, break the seal on the foil and place your pork in a cambro or cooler for an hour if possible. While the meat is resting, heat up your bbq sauce on the stove. Pull the pork out of the cooler and pull it. I personally like to add some sauce to the pulled pork, although it is not necessary. Serve and enjoy.
Recipe Generator courtesy of BBQ Island

Printable Version

Pork Spare Ribs

How to prep and smoke spare ribs like a pro. Prep Time: 20 Minutes Cook Time: 4 Hours 30 Minutes Yield: 20 Ribs

Ingredients
  • 2 racks of Pork spare ribs
  • Rubs: Bam Bam’s Picks – Plowboys Yardbird, with a top layer of Smoking Guns Sweet and Heat.
  • Heavy duty aluminum foil
  • Clover honey
  • Parkay butter
  • Brown sugar
  • BBQ Sauce: Bam Bam’s Picks – It’s gotta be Blues Hog Original.
  • Spray Bottle
  • Apple Juice
  • Wood chunks or pellets: Bam Bam’s Picks – Apple wood and pecan wood
Recipe Instructions
  1. Preheat your smoker to 250 degrees. Now it’s time to prep your spares. Start by trimming your spare ribs however you like to. If you want a St Louis cut, find the tallest bone and from that point, cut a straight line all the way across the rib. You will be left with a nice rectangle St Louis cut spare rib, the leftover top piece is what’s called the rib tips. Don’t throw away the tips! Cook them! I like to trim some of the fat off the top. Then flip them over and with a butter knife, get under the membrane and pull up a corner. Grab the corner with a paper towel and pull the membrane off.
  2. Now you are ready to season your ribs. To retain moisture in the rib hold off on seasoning them until 30 minutes before you are ready to place them on your cooker. Apply both of your rubs to the top side and sides of your spare rib, let them sit out for ten minutes, you will notice your rib sweating , this process allows the rubs to penetrate the meat. After ten minutes flip the rib and repeat. Now you are ready to place the ribs on your smoker.
  3. Once your smoker hits 250 degrees, place the ribs on the smoker for two hours. For the first hour, DO NOT open your cooker. This gives the rubs time to set. After the first hour, spray the ribs with apple juice every fifteen to twenty minutes. This helps with moisture, color, and adds another light level of flavor. Once you hit 2 hours, pull your ribs off. Its now time to foil. Lay out the sheets of heavy duty foil. On the foil itself, sprinkle your rubs, a small handful of brown sugar, a few ounces of Parkay Butter, and honey. Lay the ribs meat side down on top of the foil mixture. Repeat the same process on the backside of the rib and seal the foil. Place the ribs back on the cooker meat side down for an additional 2 hours.
  4. Remove the ribs from the foil and check for doneness. I like to use a toothpick to poke the meat between the bones. If it slides through with ease, the ribs are done. If there is still some resistance, wrap the ribs back up and put them back on your cooker for another 15 minutes, then check them again, repeat this process until the ribs are done. Now that your ribs are done. Take them off the cooker, break the seal of the foil and let them rest. If you forget to break the seal, the ribs will continue to steam and overcook inside the foil. Heat up your Blues Hog BBQ Sauce on the stove. Pull the ribs from the foil and baste them with the Blues Hog. Now it’s time to cut and serve! Enjoy!
Recipe Generator courtesy of BBQ Island
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