SLOW SMOKED PORK RIBS
temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.
Provided by Rita1652
Categories Pork
Time 5h20m
Yield 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Prepare ribs:.
- Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
- To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
- Mustard Rub:.
- Mix rub mixture together.
- Then rub the mustard rub mixture over the entire surface of the ribs.
- Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
- Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
- After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
- To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
- If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
- Let ribs sit for 10 minutes before cutting into servings.
Nutrition Facts : Calories 1392.2, Fat 99.5, SaturatedFat 35.6, Cholesterol 381, Sodium 1412.7, Carbohydrate 19.9, Fiber 3.8, Sugar 9.2, Protein 106.9
SWEET AND SMOKY SLOW-COOKED PULLED PORK LOIN
This makes a massive batch of pulled pork that is great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners with plenty of extras to freeze and reheat. Substitute any other diet soda; the soda is used as a substitute for brown sugar. Dish can be served by itself or 'sloppy joe' style on hamburger buns.
Provided by Sarah Meedel
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h20m
Yield 24
Number Of Ingredients 12
Steps:
- Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High.
- Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
- Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.
Nutrition Facts : Calories 148 calories, Carbohydrate 9.9 g, Cholesterol 47.5 mg, Fat 4.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 1.3 g, Sodium 321.9 mg, Sugar 6 g
SLOW ROASTED PORK LOIN ON THE GRILL
Make and share this Slow Roasted Pork Loin on the Grill recipe from Food.com.
Provided by Ms B.
Categories Pork
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to medium/low heat.
- In a bowl combine chopped garlic, chopped onions, beer, soy sauce, liquid hot pepper sauce and water.
- Transfer loin to a large foil lined pan.
- Make sure that the pan is of heavy quality and safe for use on grill. (cast iron, stoneware, etc.).
- Pour sauce over loin.
- Cover with foil.
- Place pan on hot coals. (Or with gas grill, on grate with heat setting on medium/low.).
- Baste the loin frequently and turn occasionally.
- Roast for 3-1/2 hours or to 160°F on a meat thermometer.
- After roasting, I transfer the basting sauce to a saucepan and thicken for gravy.
Nutrition Facts : Calories 523.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 906.1, Carbohydrate 7.1, Fiber 0.8, Sugar 2.3, Protein 47.3
SLOW SMOKED A PORK LOIN RECIPE
Provided by á-164938
Number Of Ingredients 8
Steps:
- 1 Fill the electric smoker's water tray and wood chip tray to their fill lines and adjust the heat to medium. Close the cover on the smoker and allow it to reach 225 F. Adjust the heat as needed to maintain the 225 F temperature. 2 Pat the pork loin dry with paper towels and season it to taste. Mix together dried spices such as paprika and cumin and apply it to the pork. Use 2 tsp. of kosher salt per cup of dried spices. You can also season it with a spice paste, which helps keep the pork moist during smoking. Mix 1 cup of olive oil and 2 tsp. of kosher salt with 1 cup of the fresh herbs and dried spices of your choice and apply it to the pork loin. Place the pork loin in the center of the smoking rack and cover. 3 Smoke the pork loin for 6 hours. Turn the pork over and rotate it 180 degrees after 3 hours. Check the wood chips and water level every 2 hours and refill as needed. The pork loin will be ready when the internal temperature of the meat reaches at least 145 F. Let the meat rest after cooking for 3 minutes. Read more : http://www.ehow.com/how_10008711_slow-smoke-pork-loin-electric-smoker.html
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