Pork

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REC’n TEC’n Extreme Smoked Pulled Pork

The REC TEC with its PID WiFi controller is one of the most accurate cookers on the planet.. for it's maiden voyage, I decided to cook a boneless pork butt and it was not only beautiful with an amazing smoke ring, but it was smoky, tender and delicious. Helpful Information Prep Time: 10 minutes Cook Time: 9 to [...]

2018-06-14T03:29:12+00:00 By |4 Comments

Smoked and Seared Pork Belly Slices

I'm on my third batch of these smoked pork belly slices otherwise known as "pure deliciousness" in order to get the recipe and instructions absolutely perfect and I have to say, you NEED these really bad although your doctor may disagree! These are not entirely healthy and you probably shouldn't eat these everyday but for a once-in-a-while treat, I [...]

2018-06-16T02:14:09+00:00 By |8 Comments

Smoked Pig Shots

If you're looking for a smoked appetizer that has super bowl party written all over it.. you've found it! A slice of sausage, wrapped in thick bacon and held secure with a toothpick to form a cup. The cups are filled with almost anything but my favorite is a cream cheese mixture containing chopped jalapeño, Jeff's original rub and [...]

2018-06-14T03:29:27+00:00 By |11 Comments

Bacon Wrapped Meatballs aka Moink Balls

Bacon Wrapped Meatballs have been around for at least 40 years and possibly longer than that but were named "MOINK balls" and made popular in 2008 by a man named Larry Gaian. The "MOINK" name is quite significant in that they are made from beef meatballs and half slices of thin pork bacon. Together you have moo + oink or moink balls. If [...]

2018-06-16T04:18:26+00:00 By |5 Comments

Maple Barbecue Pork Tenderloins

Smoked pork tenderloin is lean, delicious and easy to cook in any smoker. I used maple syrup mixed with my original rub (purchase recipes here) to create some nice kick and flavor as well. Helpful Information Prep Time: 30 minutes Cook Time: 60-90 minutes Smoker Temp: 225-240°F Meat Finish Temp: 145°F Recommended Wood: Cherry [...]

2018-06-14T03:29:45+00:00 By |17 Comments

Smoked Pork Belly Burnt Ends!

I have received a whole lot of questions about alternative ways to smoke pork belly in the smoker over the last few months.. folks, you had me at pork belly! Here's my own personal take on pork belly burnt ends, how to prepare them, season them with my original rub recipe (purchase recipes here) and smoke cook them to perfection. [...]

2018-06-14T03:29:46+00:00 By |6 Comments

Smoked Spare Ribs that Literally Fall Apart

I receive emails every week asking how to make super tender spare ribs in the smoker and some even say that the 3-2-1 method still doesn't get them as tender as they like. This week I'm going to show you how to make spare ribs that are so fall apart tender that you can just pull the bones out as [...]

2018-06-14T03:30:00+00:00 By |32 Comments

Smoked Pork Country Style Ribs – Cherry Dr Pepper

Smoked pork country style ribs may be one of my favorite things to eat.. although, I do have a lot of favorites! They are great smoked low and slow and they are equally good grilled up hot and fast so in this rendition, I am smoking them low and slow to get some really solid smoke flavor on them and [...]

2018-06-14T03:30:07+00:00 By |3 Comments

Strawberry Balsamic Pork Loin for Valentine’s Day

If you plan to cook for someone you love on Valentine's Day then you might as well make it special and I have come up with just the perfect thing.. strawberry balsamic pork loin, smoked with cherry wood. I told my 14 year old son I was using strawberry wood but I don't think he believed me;-) The strawberry comes in with the balsamic strawberry glaze that [...]

2018-06-14T03:30:16+00:00 By |5 Comments

3-2-1 Spare Ribs for Super Bowl

I am so excited to share this 3-2-1 smoked spare rib recipe created especially for your super bowl party this Sunday. There's only one thing more important than the game.. it's the food! If you haven't used the 3-2-1 method to get smoked spare ribs to that coveted "fall off the bone" tenderness, juiciness in every bite and a crust on the outside [...]

2018-06-14T03:30:17+00:00 By |5 Comments
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