If beef is the king of the grill, then pork is the undisputed queen. “The other white meat” is actually a red meat, as you’ll learn in these pages.
What else can you expect to discover? How much pulled pork you should plan to serve per person, how long you’ll need to cook pork butt to get it to the ideal temperature, whether you can grill frozen pork chops without defrosting them first, and the difference between pork belly and bacon—to name just a few.
Start reading and master the art of smoking and grilling various cuts of pork.
You rig up three different wireless meat probes, monitor thermal graphs on your phone like a day trader, and stress over a two-degree temperature spike for eight hours – only to end up with a pile of shredded meat that has the texture of a vintage wool sweater. It is a heartbreak unique to the … Read more
In the realm of backyard gatherings, few things command instant silence like the smell of Korean galbi hitting a hot flame. Not politely quiet either – full-on “who just opened a food truck in my yard?” silence. If it walks on four legs and fits on a grill, I’ve cooked just about every cut of … Read more
Right in the heart of a backyard barbecue, a sacred moment happens when the world goes quiet. It is that precise second when you lift the lid of your smoker, and a cloud of wood smoke parts to reveal a perfectly dark, crackling masterpiece of meat. If you are used to the sweet, molasses-heavy profiles … Read more
Summer is barbecue season, and every pitmaster knows that the best recipes are the ones that surprise people. Sure, everyone expects smoky ribs slathered in a traditional barbecue sauce. But when you bring out a rack of glazed pork ribs coated in a sticky hot honey and peach glaze, that’s when heads start turning. I’ve … Read more
A wave of pure sensory bliss unfolds as soon as coconut milk hits a screaming hot pan. If you’ve ever stood over a skillet waiting for that rich, pale liquid to bubble, reduce, and start glistening with its own natural oils, you know exactly what I mean. But in Filipino cuisine, we take that magic … Read more
There comes a point in every backyard pitmaster’s life when they stare at a mountain of leftover pulled pork and think, “If I make one more sandwich, my family may stage a barbecue intervention.” And honestly? Fair enough. Pulled pork is one of the greatest things to ever come off a smoker. It’s smoky, juicy, … Read more
Some dinners are just dinner. Others make you pause after the first bite, look around the table, and think, well now… that turned out a little too good for a Tuesday. This pork chop marsala is one of those meals. As a cook, I love recipes that look polished but don’t ask you to perform … Read more
Every pitmaster knows the scent they catch when the smell of slow-smoked pork drifting through the air, the kind that makes neighbors suddenly “just drop by.” The problem? Traditional pulled pork can take half a day (or more). And while I respect the low-and-slow ritual, I also respect a weeknight deadline. That’s where instant pot … Read more
Forget ordinary ribs – firecracker bourbon BBQ ribs aren’t just food; they command attention, spark wide smiles, fill the room with irresistible aroma, and transform your kitchen into a five-star smokehouse where every bite feels like a celebration of smoky, sweet perfection. I’ve cooked ribs every way you can imagine – low pit, offset smoker, … Read more
There’s a moment in every pitmaster’s life when a tray of pork belly cubes comes off the smoker looking like sticky, smoky, caramelized treasure. That moment usually involves a lot of hovering around the smoker, a few “quality control” taste tests, and someone asking, “Are those ready yet?” every ten minutes. That’s exactly what happens … Read more
There are pork recipes… and then there’s Chancho al Palo – the kind of dish that stops people mid-conversation because something incredible just came off the fire. If you’ve ever walked through a food festival in Peru, you’ve probably seen it: a large slab of pork roasting beside a blazing wood fire, slowly turning golden … Read more
If you’ve ever stared longingly at a plate of short ribs in a fancy restaurant and wondered how they get so tender, juicy, and utterly delicious, I have good news: you don’t need hours of slow braising or a Michelin-star kitchen to achieve that magic. With an InstaPot, you can go from raw ribs to … Read more
Let’s be honest – leftover pork BBQ is one of those fridge treasures that makes breakfast feel like a cheat day. You’ve spent hours getting that sweet-smoky caramelization just right, and now it’s sitting there, quietly begging for redemption. Enter: breakfast fried rice. A dish that’s quick, satisfying, and unapologetically delicious. Think of it as … Read more
Louisiana-style Cajun ribs deliver the kind of bold, smoky heat that makes people stop talking mid-bite. Cajun style grilling has this strange but satisfying kind of feeling to anyone who samples the grilled food, whether for the first or the 99th time. I could use all the science to explain it but honestly – I … Read more
If you’ve never had Bún Thịt Nướng, let me paint the picture for you. You’ve got warm, smoky Vietnamese grilled pork fresh off the fire. Underneath it? Cool rice vermicelli noodles. Around it? A jungle of crisp lettuce, fresh herbs, crunchy pickles, and a bright, punchy drizzle of nước chấm. It’s hot meets cold. Sweet … Read more
The streets of Macau around lunchtime smells of high Heaven if you’ve ever walked around them. You’ve also probably caught that smell – sizzling pork hitting hot oil, toasted bread crackling in the oven, garlic drifting through the air like it owns the place. Follow your nose and you’ll likely end up holding one of … Read more
When pork belly starts dripping fat onto glowing coals, you’re already speaking the language of liempo. Liempo isn’t just another way to cook pork belly – it’s a mindset. It’s about patience, balance, fire control, and letting fat do what fat does best: carry flavor like a champ. I’ve cooked pork belly a dozen different … Read more
Low, Slow, and Worth Every Minute Barbecue’s opening act has always been Boston Butt pork shoulder and pitmasters would be BBQ divas in this case. It’s rich, forgiving, deeply flavorful, and – most importantly – it rewards patience. This is the cut that turns backyard cooks into believers and first-time smokers into lifelong pit obsessives. … Read more
Cooking ribs for crowds over the years has taught me a simple truth: pork ribs don’t just feed people – they turn strangers into friends. I’ve seen awkward dinner parties turn into full-blown celebrations once a tray of ribs hits the table. People stop checking their phones. Conversations get louder. Someone inevitably says, “Who made … Read more
There’s nothing quite like the magic of smoked pineapple pork chops. One bite and you get that satisfying crunch from a perfectly seared edge, the smoky aroma lingering on your fingers, and the sweet-heat punch of caramelized pineapple that makes your taste buds dance. I’ve made my fair share of pork chops over the years, … Read more
If you’ve ever grilled pork liempo and thought, “This is great… but it needs something,” you’re not alone. Even the juiciest, crispiest, most char-packed liempo becomes legendary with the right side dish beside it. As a chef who has grilled more pork belly than I care to admit (my apron still smells like smoke), I’ve … Read more
If there’s one Filipino combo that never fails to make dinner feel like a celebration, it’s grilled pork liempo paired with pancit canton. You get smoky, caramelized pork with juicy noodles and crunchy veggies – all in one plate. And the best part? You don’t need a Michelin-starred background to nail it. With the right … Read more
If you’ve ever wondered what witches serve when the cauldron’s empty, the answer’s simple – pork. Tender, smoky, caramelized pork that’s so good, it could raise the dead – or at least get the neighbors asking what’s cooking. This is not your regular Sunday roast. This is your Halloween pork recipe to rule them all, … Read more
Nothing turns a casual backyard hangout into a proper cookout faster than a tray of pulled pork sandwiches. The smell alone – smoky, sweet, tangy – is basically a dinner bell for your entire neighborhood. This pulled pork sandwich recipe hits all the marks: juicy meat, deep flavor, zero stress. Whether you’re team slow cooker, … Read more
Who says you need a reservation to eat like a pro? With the right cut of pork, a few tricks, and a dash of confidence, you can turn your kitchen into a five-star grill. These easy pork dinner ideas aren’t just quick fixes – they’re proof that “restaurant-quality” doesn’t have to mean complicated. Pork is … Read more
Autumn is when everyone suddenly becomes obsessed with pumpkins, pies, and cinnamon-scented candles. Don’t get me wrong – I love a good spiced latte – but sometimes the table needs a little heat to cut through the cozy sweetness. That’s where these stuffed jalapeño poppers with bacon and cranberry glaze come in. They’re smoky, spicy, … Read more
There are certain flavor pairings that never miss. Sweet pineapple and smoky pork is one of them. Put them together on skewers, brush with BBQ sauce, and you’ve got a recipe that feels both tropical and backyard classic. Pineapple BBQ pork skewers are the kind of dish that makes people hover by the grill, waiting … Read more
Let me tell you something I’ve learned standing over the pit: meat is only half the story. Don’t get me wrong—pork shoulder smoked low and slow is magic on its own. But throw it on a soft roll and crown it with a crisp, tart apple slaw? Now you’ve got something dangerous. The kind of … Read more
Football is incomplete without the gang tailgating at the parking lot. Parking lots turn into block parties with grills, coolers, and food that fuels the fun. The right football tailgating recipes – easy, portable, bold – make your spot the MVP. Here’s your pitmaster’s playbook: starters, mains, sides, desserts, and drinks. 1. The Tailgating Playbook: … Read more
Smoked Baby Back Ribs Recipe Preparing this Smoked Baby Back Ribs Recipe is actually not rocket science. There’s a tried and tested way to do it, and it’s called the 3-2-1 method. Employing this method guarantees you get tender, smoky, fall-off-the-bone baby backs almost every single time. It’s simple, proven to work 99% of the … Read more
This BBQ Pulled Pork Recipe will deliver you pork that shreds apart with ease and bursts with smoky flavor, so you can impress everyone. BBQ Pulled Pork is one of those dishes that makes people stop in their tracks. The aroma floats through the neighborhood, and before long, you’ve got hungry friends hovering around the … Read more
Who knew there were so many wonderfully creative ways to cook a slab of BBQ pork belly? Inspired by different cultures and cuisines around the world, here are 90 exciting recipes you can explore! 1. Korean BBQ Pork Belly Korean pork belly, also known as samgyeopsal-gui, is a bold and flavorful main dish that’s ready … Read more
When I buy a rack of ribs for the smoker, I try to cook them off as soon as I can. Either that, or I put them in the freezer to enjoy at a later date. Sometimes, though, life interferes with our plans. If you’ve had some ribs hanging around in the fridge for a … Read more
The term “binder” might not be well-known to folks who consider grilling and smoking to be a hobby rather than an obsession. For the rest of us, it’s more than a basic term—it’s the difference between a decent-tasting cut of smoked meat and a great one. Binder for Ribs In barbecue parlance, binder is the … Read more
One of the great things about pork is that it’s hearty enough to stand up to bold-flavored smoking woods, yet not so rich that it gets in the way of the flavor profile you’re trying to create with the smoke. It’s no wonder, then, that pork is such a popular option for the smoker. My … Read more
Although I love having leftovers on hand, ribs aren’t the easiest smoker staple to reheat. They’re best enjoyed shortly after they’ve achieved the perfect internal temperature, when they can slide right off the bone with little effort. If you should find yourself with a batch of leftover ribs, though, the least you can do is … Read more
When shopping for ribs, you might have noticed that some are labeled “baby back ribs” while others are called “spare ribs.” Aside from the pricing discrepancy, what are the differences between these two types of ribs? Baby Back vs Spare Ribs Baby back or “loin back” ribs come from the upper segment of the rib … Read more
“Uncured ham” is one of those interesting terms that gets more confusing as you learn more about ham—and curing, for that matter. When a label says that the ham is uncured, is it actually ham? And if not, what is it? Uncured Ham Companies can label ham as “uncured” as long as no synthetic nitrates … Read more
Spiral hams make amazing centerpieces for holiday meals. In fact, they’re suitable for any large gathering, and the leftovers make awesome sandwiches. While we’re on the subject of leftovers: How long does spiral ham last in the fridge? And can you freeze ham without ruining its unique texture? How Long Does Spiral Ham Last in … Read more
How long will you have to cook your holiday ham before it’s ready? Most ham is precooked, which simplifies things. However, you’ll still have to reheat it, and that can take a long time as well. Here’s what you can expect when cooking or reheating a ham at 350 degrees. How Long To Cook Ham … Read more
Pulled pork is rich and delicious on its own, but adding the smoky, succulent meat to a toasted bun takes things to a whole new level. Here’s what to put on a pulled pork sandwich the next time you’re lucky enough to be eating one. What To Put On a Pulled Pork Sandwich Coleslaw, barbecue … Read more
When you have a pork shoulder bone on hand, what’s the best way to use it? Whether you’ve removed it from the shoulder before cooking or want to repurpose your leftovers, this guide has you covered. What to Do with Pork Shoulder Bone The best way to use up pork shoulder bones is to make … Read more
What happens if you left your pork out overnight? Can it still be salvaged, or do you need to toss it? And does it make a difference if the meat was cooked or raw? We’re here to answer these questions. Pork Left Out Overnight If you’ve left pork out overnight, your only safe bet is … Read more
We love grilling pork chops. The meat is mild-tasting, cooks quickly, and pairs well with a number of marinades, rubs, and sauces. But if you can’t find them, or if you would prefer not to eat pork at all, what can you use as a substitute for pork chops? Substitute For Pork Chops The pork … Read more
Unlike whole muscle cuts, ground meat shouldn’t be served medium rare. What’s the ideal serving temperature for these products, and why is there a difference? Let’s talk about how long to cook ground pork to a safe temperature without sacrificing its texture. How Long To Cook Ground Pork Like all ground meat products, ground pork … Read more
Have you ever heard of a button rib? If you’ve ever eaten at a chain restaurant like Applebee’s, you might have seen them, even if you didn’t realize it. But what are these ribs, exactly? Are they the same thing as rib tips, or are they something else? Let’s take a closer look. Button Ribs … Read more
There’s no right or wrong way to season your pork shoulder for the smoker. Some folks opt for a spicy rub, while others favor a sweeter flavor profile. And sometimes, a salt and pepper rub for pork shoulder is all you really need. Salt and Pepper Rub For Pork Shoulder To make a simple rub … Read more
When you buy pork belly at Costco, will the skin still be attached? The answer is important whether you prefer the skin on pork belly or not. Let’s find out what you can expect when shopping at this particular big-box store. Does Costco Pork Belly Have Skin On It? In most cases, no. Most of … Read more
Perfectly cooked meat is something to which we all aspire, especially as grillmasters. From time to time, though, you might find yourself with a batch of dry pork leftovers that aren’t as moist as you’d hoped. Here are a few ideas about what to do with dry pork leftovers. What To Do With Dry Pork … Read more
Those of you who are new to the wonderful world of barbecue might be wondering what cuts of pork to use when making pulled pork. Is pork tenderloin good for pulled pork? And if so, why? Is Pork Tenderloin Good For Pulled Pork? Pork tenderloin isn’t a good choice for pulled pork. The meat doesn’t … Read more
Pork butt just might be our favorite cut of meat, especially when we’re firing up the smoker. The rich, fatty meat tastes as good as candy when it’s done right. It’s also a cut that goes by many different names. For example, have you ever seen a cut that’s labeled as “dry pork butt?” What … Read more
Even if you’ve managed to consume all the rib meat you cooked off, you’ll still be left with the bones. Is there any way to put those to good use? Here are a few pro tips on what to do with leftover pork rib bones. What To Do With Leftover Pork Rib Bones Homemade bone … Read more
Did you know that it’s now considered safe to consume medium rare pork? If you’ve only eaten pork chops that were cooked past 160 degrees, this could be a game changer. In this ultimate guide to medium rare pork, we’ll talk about what this means for your barbecue. Medium Rare Pork Thanks to improved farming … Read more
We’ve been there: You grilled a huge batch of pork chops for a party and wound up with a ton of leftovers. Can you use pork chops for pulled pork in an effort to use up what’s left? And if not, why? Can You Use Pork Chops For Pulled Pork? It’s not a good idea … Read more
If you’re at the supermarket and see a product labeled “ground pork,” is that the same thing as sausage? And if not, what’s the difference? Fortunately, once you’ve learned the distinction, it should be easy enough to remember. Is Ground Pork The Same As Sausage? Ground pork is plain, unseasoned pork that’s been fed through … Read more
Are riblets just smaller ribs, or are they a different cut of pork entirely? When it comes to ribs, the terminology can be confusing at times. That’s why we’ve put together this primer on riblets vs ribs. Riblets vs Ribs Riblets are baby back ribs that have been cut in half through the bone, making … Read more
Many newbies are intimidated by pork belly. The high fat content makes it challenging to prepare, but the results are worth the effort. In this ultimate guide, we’ll explore the wonders of the cuts that can be found in the belly region of the hog. Pork Belly Cuts Pork belly is often sold in large … Read more
When you see a package labeled “pork steaks,” what does that mean? Are these the same thing as pork chops, and if not, how do they differ? Our guide will tell you all you need to know about pork chops vs pork steak. Pork Chops vs Pork Steak Pork chops are typically cut from the … Read more
As far as red meats are concerned, beef gets most of the attention. Some people don’t even realize that pork is a red meat. As for lamb, it has its moment in the spotlight every year around Easter, but otherwise, people tend to forgo it as an option. This BBQHost.com guide will explore the delights … Read more
About how much time do you have to cook off your pork chops before they start to turn the corner? And if you decide to freeze them, how long should you wait before defrosting? This ultimate guide will let you know how long pork chops can stay in the fridge or freezer. How Long Can … Read more
Ground meat is a versatile choice—not just for the grill, but for many cooking applications. The trouble is, the meat tends to spoil faster than whole muscle cuts. About how long does ground pork last in the fridge once you’ve brought it home? How Long Does Ground Pork Last in the Fridge? Fresh raw ground … Read more
Even if you don’t intend to make your own pastrami, it’s important to know how to answer if Pastrami Pork or Beef?. After all, some people try to avoid pork for religious or ethical reasons, while others prefer not to consume beef. Is pastrami pork or beef? When you’ve finished reading our guide, you’ll be … Read more
Depending on how long you’ve been grilling, you may already know that leftover cooked pork lasts a bit longer than fresh raw pork. But how long is cooked pork good in the fridge? Should you freeze it as soon as it cools off, or wait a while? Let’s find out. How Long Is Cooked Pork … Read more
If you’ve ever wondered how to cook thin pork chops without drying them out completely, you’ve come to the right place. Our guide will help you turn out chops that are perfectly moist, even if they’re very thinly sliced. How To Cook Thin Pork Chops Without Drying Them Out When pork chops are dry, it … Read more
Every cut of meat is different, so estimating cooking times can be a tricky business. Of course, you can still follow certain guidelines based on weight and cooking temperature. Our guide will provide details on how long to cook a 2 lb pork roast—and much more. How Long To Cook a 2 Lb Pork Roast … Read more
A lot of amateur home chefs don’t realize that you can cook meat from its frozen state without bothering to defrost it. You just have to make sure the meat cooks to a safe temperature without spending too much time in the danger zone. Read on to find out how to cook frozen pork tenderloin … Read more
Most of you are probably familiar with brining, even if you’ve never tried it before yourself. The question is, will this process benefit your pork ribs, or is it a waste of time? The choice is yours, but it’s always better to make an informed one. Brining Ribs Before Smoking Brining, or the process of … Read more
Are Hot Dogs Pork, or do they consist of a blend of different meats? The answer depends on the product—and could affect your results. Here’s how to tell whether the hot dogs you buy are made from pork, beef, or a combination. Are Hot Dogs Pork? Hot dogs may be made out of pork, but … Read more
If you need a pork sausage substitute, you’re in luck. There are plenty of alternatives available, and you might even find that you prefer them. Let’s explore the possibilities. Pork Sausage Substitute Depending on the recipe, you might be able to substitute seasoned ground pork for sausage. If you can’t use pork for ethical, religious, … Read more
As much as we love pork sausage, we recognize that it’s out of bounds—or at least out of favor—for some people. Is chicken sausage a viable alternative? And if not, what’s wrong with it? Chicken Sausage vs Pork Sausage Chicken is naturally lower in sodium and fat than pork, and it has a mild flavor … Read more
Are smoked pork chops already cooked when you buy them, or do you need to cook them to a safe internal temperature? In this guide, we’ll explain everything you ever wanted to know about smoked pork chops—and maybe answer a question or two you never thought of. Are Smoked Pork Chops Already Cooked? The smoked … Read more
Because they both include the word loin, it’s easy to get the sirloin and tenderloin confused. This is true especially when it comes to pork, which often plays second fiddle to beef among serious carnivores. Let’s explore the intricacies of pork sirloin vs tenderloin to ensure that you don’t make this mistake. Pork Sirloin vs … Read more
When you prepared smoked ribs on a regular basis, you might keep them around for longer than you intended. This can be true of raw pork ribs in addition to leftovers. How long can ribs stay in the fridge before you need to cook them off? And how long are cooked ribs good for? Our … Read more
Once the ribs have been on the smoker for a while, is it permissible to let them finish cooking in the oven? Or will that have a negative effect on the texture and flavor? Whatever reasons you might have for asking these questions, we’ve got you covered. Finish Ribs in Oven Since the ribs should … Read more
When you put a pork tenderloin on the smoker, should the fat side be facing up or down? Even if you’ve never considered this question before, it’s one that you should know the answer to before you fire up the grill. That’s where we come in. Pork Tenderloin Fat Up Or Down? Pork tenderloin doesn’t … Read more
“Pickle meat,” or pickled pork, is a delicacy that’s not widely known outside of the American South. For Louisiana chefs, however, it’s more than just a kitchen staple—it’s a rite of passage. Here’s everything you need to know about pickled rib tips. Pickled Rib Tips Rib tips can be pickled in a solution of water, … Read more
For the most part, we advocate smoking ribs at 225 degrees Fahrenheit. However, if you want to set the temp a bit lower, you’ll need a general idea of how long the process might take. Here’s our guide on how long to smoke ribs at 175/180 degrees. How Long To Smoke Ribs at 175/180 Degrees … Read more
Should you spritz pork shoulder or pork butt during the smoke? And if you do, what liquid should you use, and how often should you do it? The answers can affect the outcome of your barbecue. That’s why we’ve put together this ultimate guide on spritzing pork shoulder. Spritz Pork Shoulder / Pork Butt: To … Read more
Is it possible to make a pork butt injection without apple juice? The short answer is yes, but you’ll need more guidance than that. Let’s take a closer look at this preparation method and the best apple juice substitutions. Pork Butt Injection Without Apple Juice Instead of apple juice, try injecting pork butt with chicken … Read more
Once you’ve brought a pork tenderloin home from the store, how long do you have to cook it off? And when you have, how long can you expect the leftovers to last before they spoil? We’re here to answer these questions—and more. How Long Is Pork Tenderloin Good In The Fridge? A fresh pork tenderloin … Read more
You might be surprised to learn that there are several varieties of pork fat. While they all share the same basic characteristics, they’re not interchangeable. Let’s find out how to differentiate between pork fat vs lard vs bacon fat. Pork Fat vs Lard vs Bacon Fat Pork fat is the universal term for all types … Read more
When you’re shopping for a grill or smoker, you should ensure that the cooking grates are wide enough to accommodate the cuts you have in mind. Therefore, those of you who enjoy smoked ribs might be wondering, just how long is a rack of ribs? How Long is a Rack Of Ribs? The length of … Read more
If you’ve put a rack or two of ribs in the freezer and you want to fire up the smoker tonight, do you have to thaw the ribs first? Or can you smoke frozen ribs and skip the thawing process entirely? Let’s find out. Can You Smoke Frozen Ribs? You don’t have to defrost ribs … Read more
It takes a long time to smoke a rack of ribs, which makes it all the more disappointing when they don’t turn out right. If your ribs came out dry, we’re here to tell you what might have happened—and to give you a couple of options for damage control. Ribs Came Out Dry Dry ribs … Read more
Do you want to try your hand at making your own pork sausage? Congratulations—that’s an exciting step for any meat-loving pitmaster to take. Before you begin, though, let’s find out which cuts of pork are best suited for the grinder. Pork Loin Sausage Pork loin sausage is a tricky concept. The loin is a naturally … Read more
It’s important to know how long pork shoulder will keep in the fridge both before or after cooking. That way, you can decide whether you have time to cook it off, or if you’ll need to store it in the freezer. This guide will help you explore your options. How Long Does Pork Shoulder Last … Read more
Is it okay to split a rack of ribs before adding them to the smoker, or is it better to wait until you take them off the heat? And if you do split them, will that affect the cooking time in any way? Let’s take a look. Can You Cut Ribs in Half Before Smoking? … Read more
Have you ever tried brining pork before adding it to the smoker? It’s a step we highly recommend. Unfortunately, it’s all too easy to get this step wrong. That’s why we’ve put this guide together. Can You Brine Pork Too Long? Yes. If pork sits in a brine solution for too long, the salt will … Read more
If you’ve ever wondered whether it was worth it to create an injection liquid for your ribs, you’ve come to the right place. Let’s explore this technique and the effect it has on large cuts of meat. Rib Injection An injection can promote flavor and juiciness, but it’s not a crucial step when it comes … Read more
Since meat needs to cook for a long time before it reaches that fall-apart consistency, making pulled pork can be quite a project. That makes it even more disappointing when the results aren’t what you’d hoped. What can you do if your pulled pork comes out too salty? More importantly, how can you avoid this … Read more
Is there any way to use up spare rib trimmings after you’ve prepared the rack for the grill? After all, you’ve worked hard to get the rack presentation-ready, and it looks like there’s some usable meat left. Let’s talk about how you might capitalize on that. What To Do With Spare Rib Trimmings You can … Read more
Should you cook pork belly fat side up or down? More to the point, does the answer change when you’re planning to put the pork belly on the smoker? In this guide, we’ll explore the details behind this oft-debated topic. Pork Belly Fat Side Up or Down? It’s better to smoke pork belly fat side … Read more
Since cuts like pork butt and pork shoulder need to cook for such a long time, it can be hard to pinpoint the exact time when they might be finished. If you pull the pork out of the smoker late in the day, can you wait until tomorrow to shred it? Can You Pull Pork … Read more
Some pitmasters shudder when they see the words “pre-sliced” attached to a meat product. After all, most of us prefer to do the slicing and shredding ourselves. That’s why we got involved in barbecuing to begin with. In the case of pre-sliced pork shoulder, however, we would recommend setting those prejudices aside. Here, we’ll take … Read more
Those of you who prefer a low-key cooking process should try making overnight smoked pork shoulder. The technique allows the smoke to slowly permeate the meat while you sleep, giving you less to do on the day you plan to serve it. Here’s how to pull it off. Overnight Smoked Pork Shoulder When smoking pork … Read more
The promise of homemade sausage is one of the best reasons to save your pork trimmings. Do you find this prospect exciting, or just plain daunting? Either way, we’ve got you covered. Pork Trimmings For Sausage Pork trimmings typically consist of fat and bits of meat. When you’ve trimmed the fat cap from a pork … Read more
Have you ever tried smoking multiple pork shoulders at once? Assuming that you have a unit large enough to accommodate them, this can be a great way to boost your total meat yield. In this guide, we’ll share our most useful tips regarding this method. Smoking Multiple Pork Shoulders In order to smoke multiple pork … Read more
What happens if you leave your leftover cooked ribs out on the counter all night? Is it still okay to eat them as long as you reheat them first? Despite what you may have heard—or what you’ve done in the past—the answer is no. We’re here to tell you why. Cooked Ribs Left Out Overnight … Read more
Have you ever come across some black spots when prepping a rack of pork ribs? Some people may smoke plenty of ribs and never encounter this phenomenon. However, if you do, you can still move forward with the barbecue—and we’re here to tell you why. Black Veins in Pork Ribs Once in a while, you … Read more
You can smoke spare ribs untrimmed, but it makes for a more impressive presentation if you take the time to trim the rack. To help you understand why, we’ve put together this guide that explores the difference between trimmed vs untrimmed spare ribs. Trimmed vs Untrimmed Spare Ribs Trimmed spare ribs—known as St. Louis-style ribs—have … Read more
Have you ever tried making burnt ends out of pork belly? It’s a great way to familiarize yourself with this delectable cut of pork, which tends to intimidate beginners. One of the best things about burnt ends is that they taste just as good the next day. While you could serve them cold on toothpicks … Read more
Can ribs be pink even after they’re cooked? The short answer is yes. In fact, this phenomenon is fairly common with smoked meats. If you’ve done the job right, a pinkish tinge is not only safe, it’s a good sign. We’ll tell you why. Can Ribs Be Pink and Still Be Cooked Through? Pork is … Read more
Does wet aging make a difference in the quality? Many barbecue aficionados are fans of the process. But when it comes to pork, is it worth it to take this step? This guide should help you decide whether or not wet aging pork is a technique that you want to explore. Wet Aging Pork We … Read more
As smoked meat dishes go, pulled pork freezes remarkably well. If you save the juices, you can reheat the leftovers to perfection. But what if you’ve already thawed the meat and want to refreeze it? Will that affect the texture or flavor of the pork? Can You Refreeze Pulled Pork? It’s safe to refreeze defrosted … Read more
You may know that large cuts of meat tend to hit a plateau, temperature-wise, when they cook for long periods of time. Do ribs stall during the smoking process? And if so, how should you handle the situation? Ribs Stall During The Smoke During the smoking process, the internal temperature of the ribs might halt … Read more
What can you do with the fat that’s left behind after trimming a rack of ribs? It would be a shame to let all that flavor go to waste. One option would be to render the fat into lard, so you can use it as a substitute for butter or oil. Let’s find out how. … Read more
When you smoke a cut of pork, you want the fat to render out so that the meat is juicy and flavorful. That brings us to the question: At what temp does pork fat render, and why is this such an important stage of the smoking process? What Temp Does Pork Fat Render? Pork fat … Read more
Some rib types are fattier than others. This is true of beef and pork ribs alike. What’s more, the fat content can vary even within the same type, since every animal is different. Our ultimate guide to fatty ribs will help you navigate this terrain. Fatty Ribs When you’re talking about pork ribs, spare ribs … Read more
Experimenting with different types of wood is one of our favorite aspects of the grilling and smoking lifestyle. Cherry is an interesting pick, but does it go well with cuts of pork? And if so, which ones does it suit best? Let’s take a look. Is Cherry Wood Good For Smoking Pork? Cherry is a … Read more
Once you’ve purchased a rack of ribs, how long do you have to cook them off? And how long will they keep in the fridge after you’ve cooked them? We’re here to answer all the questions you might have about storing your fresh pork ribs. How Long Are Ribs Good For in the Fridge? Raw … Read more
When it comes to pork, the guidelines have shifted in terms of what’s considered a safe internal temperature. If you’re still confused about whether it’s safe to consume pork that’s cooked to 150 degrees, we’re here to help you out. Can You Eat Pork at 150 Degrees Fahrenheit? Pork is considered safe to eat when … Read more
Wondering whether you should put Dijon mustard on ribs before rub? If you’re like us, you keep a good supply of this versatile ingredient on hand at all times. But that doesn’t necessarily mean it’s the best binder for spice rub. Dijon Mustard on Ribs Before Rub Adding Dijon mustard to ribs before applying the … Read more
The first time you looked at a rack of raw untrimmed pork ribs, you might have been intimidated by all the fat and cartilage you saw. What exactly is that stuff, and what should you do with it? Here’s everything you need to know about pork ribs cartilage. Pork Ribs Cartilage You’ll find cartilage attached … Read more
We’ve come to learn that it’s all too easy to overcook pork chops. Unlike large, fatty cuts such as Boston butt and picnic shoulder, chops are very lean, which means they’re prone to drying out quickly. If your pork chops come out on the dry side, is there any way to perk them back up … Read more
Fresh pork should have a barely discernible odor when you take it out of the package. If your pork smells like fish instead, should you discard it? Or is it safe to cook it off and eat it anyway? Pork Smells Like Fish You should toss out any pork that smells like fish, rotten eggs, … Read more
Is Ground Pork Tenderloin Too Lean For The Grinder, or in other words, is ground pork tenderloin a good choice for homemade sausage? If not, why, and which cuts should you use instead? Read on to find out more about pork tenderloin’s unique qualities—and how they might affect the ground meat. Ground Pork Tenderloin Pork … Read more
Marinades are a great way to boost the flavor and improve the texture of grilled meats. If you’re planning on grilling chicken and pork at the same time, can you marinate them together? Let’s find out. Can You Marinate Chicken and Pork Together? We wouldn’t recommend marinating chicken and pork in the same container. Raw … Read more
When you buy ribs from a big-box store like Kroger, will they still have the membrane attached? Or will you have to remove it yourself? It’s a fair question—and one that pitmasters would love to have the answer to. We’ll attempt to explore the issue here. Do Kroger Ribs Have Membrane? When shopping for ribs … Read more
In pitmasters’ circles, there are many topics that are hotly debated. The question of whether or not to slather ribs with mustard is one of them. Do you put mustard on ribs before rub? And if not, should you start? Do You Put Mustard On Ribs Before Rub? Pitmasters apply a layer of mustard to … Read more
What should you do when you can’t seem to remove the membrane from a rack of ribs? And is it necessary to take it off in the first place? In this guide, we’ll explore this phenomenon to help you make the most of your barbecue. Can’t Get Membrane Off Ribs If you’re having a hard … Read more
When is the best time to apply a seasoning rub to a rack of ribs? Should you rub ribs the night before, or wait until you’re ready to put them on the smoker? In this guide, we’ll go over the pros and cons of seasoning ribs in advance. Should You Rub Ribs The Night Before? … Read more
If you’re buying lots of ribs for an upcoming event, you probably have a general idea of how many slabs you need. Buying in bulk can help you save money, especially if you target a big-box store that specializes in such things. But how can you tell how many slabs of ribs come in a … Read more
There’s no question about it—bacon contains a considerable amount of sodium. Sometimes, the salty flavor can be overpowering, even if you’ve cured the bacon yourself. Is there anything you can do when your bacon is too salty for the dish you’re serving? In this BBQHost.com Guide we will show you How To Fix Salty Bacon! … Read more
Is it possible to buy ham that isn’t cooked? If so, where can you find it? And how can you tell the difference between raw ham and ham that you don’t need to cook? In our guide, we’ll take you through the finer points of this versatile cut of pork. Uncooked Ham You may be … Read more
You’re in the mood for ribs tonight, but the only ones you have are frozen solid. Is it still all right to fire up the grill, or do you need to wait until tomorrow? Let’s find out what happens if you toss ribs on the grill without thawing them first. Can You Cook Ribs Frozen? … Read more
As you may know, we prefer to err on the side of “too much” rather than risk coming up short when it comes to barbecue. In other words, we tend to buy more product than we need. This means we often have a lot of meat left over. Sometimes, we find that we don’t even … Read more
When you’ve thawed a large quantity of ribs–whether cooked or raw–and you aren’t going to use them after all, is it safe to refreeze them? I used to think it was dangerous to do so, but I may have been wrong about that. I hope this guide will clear things up for you as well. … Read more
Once you’ve discovered the joys of cooking with pork belly, you’ll want to experiment with it again and again. If you’re like us, you might even go overboard and buy more than you need. In this case, is it all right to freeze the leftovers for another use? Can You Freeze Pork Belly? Although pork … Read more
Pork chops are a lean, tender, and versatile cut. The next time you find a good per-pound price, you might want to stock up. Can you freeze pork chops before or after cooking—and if you do, for how long? Let’s find out. Can You Freeze Pork Chops? Pork chops freeze well and defrost quickly due … Read more
Pork tenderloin is a lean and tender cut, which means it’s prone to drying out if it’s not treated properly. Since freezing meat can cause it to dry out even more, can you freeze pork tenderloin and still wind up with a decent meal? Can You Freeze Pork Tenderloin? When it’s stored at 0 degrees … Read more
Assuming that you have a freezer big enough to accommodate a pork shoulder, you might want to consider storing some of it for a later date. But can you freeze pork shoulder without destroying the texture? And is it better to freeze it before or after cooking? In our guide to freezing pork shoulder, we’ll … Read more
When it comes to grilling, things don’t always work out the way we planned. Sometimes the weather doesn’t cooperate, or the party ends up being smaller than we expected. In these cases, it’s often best to cut our losses and save the ingredients for another time. But what happens if you were already using meat … Read more
Making smoked ribs is a time-consuming process. The results are delicious, of course, but what if you just don’t have time to make them the day of the gathering? Is it okay to cook them off the day before and reheat them at serving time? In this guide, we’ll clue you in on how to … Read more
Barbecue and pork are a match made in heaven. From baby back ribs to succulent pork shoulder, the mild flavor serves as the ideal template for the smoky goodness of the grill. In this guide, we’ll talk about how long to smoke pork loin per pound without drying out the meat. How Long To Smoke … Read more
Before you fire up the smoker, you should have a rough estimate of how long the meat will take to cook. Otherwise, how will you know when to start testing the internal temperature? In our guide, we’ll provide templates on how long to smoke pork loin at 275, 200, and 220 degrees. Which smoker temperature … Read more
Since pork shoulder is such an immense cut of meat, it’s best to use a per-pound estimate for the cooking time. This will give you a general idea of when the meat might be ready to come off the smoker. Let’s talk about how long to smoke pork shoulder per pound. How Long To Smoke … Read more
Have you ever come across a cut of meat labeled as side pork, and wondered what it was? Maybe you’ve heard of it, but you weren’t sure if it was the same thing as pork belly. For that matter, how do either of these differ from bacon? In this guide, we’ll attempt to answer these … Read more
How much of the fat cap do you leave in place when trimming pork butt or pork shoulder for the smoker? And what should you do with the leftover fat afterward? Even if you’ve left most of the fat intact, is there any use for it once the meat is cooked? Here, we’ll clue you … Read more
You’re at the butcher case, trying to decide which cut of pork to buy. As you look at the available selections, you can’t help but notice that some are much darker than others. Is dark meat pork superior to the light pink cuts? And how are they different? In our guide to dark meat pork, … Read more
Many of us inspect the “sell by” date stickers when buying fresh meat so we’ll know how much time we have before we have to cook it off. But is this really the best way to go about it? And if not, what other technique should we use? In this guide, we’ll talk about how … Read more
One of the most appealing qualities of fresh pork is its ability to take on the flavors of various seasonings and marinades. When the meat tastes overly gamey, though, it can ruin the effect you’re trying to create. This problem isn’t limited to pork products. Fortunately, there are ways to correct it and salvage your … Read more
When you’re curing your own pork belly, are you supposed to leave the bacon skin on or off? This is a question that’s plagued many beginners, and even experienced chefs continue to debate the topic. There are arguments to be made for both sides. In the end, it’s a matter of preference, but that doesn’t … Read more
It can be agonizing when you’ve waited all day for the pork shoulder to achieve the right temperature, only to have it stall out in the final stage. If you hit the pork shoulder stall at 190, is it all right to take the meat off the smoker? If not, what should you do? Pork … Read more
When it comes to smoking meat products, the weight of the product can affect the total cooking time. Smaller cuts of meat cook through more quickly, while larger ones need more time in order to reach the right temperature. How much does a slab of ribs weigh? That’s a question that many amateurs never think … Read more
There are as many ways to make smoked pork ribs as there are grilling enthusiasts. Everyone, it seems, has their own method for this delicacy—which is one of the qualities that makes the dish so compelling. Do you use a seasoning rub on your ribs? If so, when do you apply it? There are many … Read more
When’s the best time to apply a seasoning rub? Does it make a difference? The answer to the first question isn’t as straightforward as the second. In this guide, we’ll attempt to answer both of them. When you’ve finished reading, you should be able to decide whether or not to apply pork shoulder rub overnight. … Read more
It’s a question many of us have asked, though we wish we didn’t have to: Does raw pork smell like anything in particular, or does that odor mean that the meat has gone bad? We’re here to provide you with an answer–and other tips on determining freshness. Does Raw Pork Smell? Raw pork should not … Read more
How much does pulled pork cost per pound on average? Whether you’re buying the pork or hoping to sell it at a competitive price, the answer can point you in the right direction. Pulled Pork Price Per Pound At retail, pulled pork sells for around $4 to $10 per pound, depending on the brand and … Read more
When it’s done right, slow-cooked pork shoulder is an amazing thing. It’s not a difficult skill to master, but there are certain rules you have to follow. Let’s find out how long to smoke pork shoulder at 225 degrees for meat that’s tender and moist throughout. How Long To Smoke Pork Shoulder at 225 Degrees … Read more
As a rule, you should smoke pork shoulder at a low temperature. This is a fatty cut with a great deal of collagen, so it needs time in addition to heat in order to yield the best results. Is 300 degrees low enough? What if you were to ramp up the temperature to 350 degrees? … Read more
As a barbecue enthusiast, you probably keep a lot of vinegar on hand, especially if you prefer to make your own sauce from scratch. Apple cider vinegar, in particular, makes a nice spritzing liquid for pork butt, should you choose to go that route. But what happens if you’re ready to cook, and you’re all … Read more
When you bring a pork shoulder home from the butcher shop, you might expect it to lose some of its package weight due to trimming. But how much does the meat shrink while it’s cooking, and what does that mean for your barbecue? We’re here to provide you with the answers so you’re not caught … Read more
Even if you’re new to grilling, there’s a good chance you’ve heard the phrase “falling off the bone.” Amateur pitmasters often use this phrase to describe pork ribs that are perfectly done—at least in their opinion. Should ribs fall off the bone when you take them off the smoker? Let’s take a closer look. Should … Read more
It takes a long time to cook ribs until they’re tender to the bite. The exact length of time depends on the type of ribs you buy, the size of the rack, and the reliability of the smoker temperature. That’s why it’s useful to have a trick or two up your sleeve that will help … Read more
Perfectly smoked ribs can be a difficult skill to master. The process isn’t complicated, but since the ribs take so long to cook, there are a few things that could go wrong along the way. In this guide, we’ll help you avoid these pitfalls—and offer a few tips on how to fix tough ribs when … Read more
Once you get those lovely grill marks on the exterior of your pork chops, it can be hard to tell whether they’re cooked through in the center. You don’t want to take them off the heat before they’re ready, but with lean meat like pork, overcooking is a real hazard. Let’s find out how to … Read more
Whole pork tenderloin is an excellent ingredient to have on hand. It’s tender and lean, and it cooks quickly, so it’s a great choice for weeknight meals. If you find pork tenderloin on sale, go ahead and stock up on as much as you can afford. The meat freezes well without taking up a great … Read more
A dependable thermometer is the only reliable method when it comes to testing meat for doneness. Even if you have one, though, large cuts of meat can be tricky. In our in-depth guide, we’ll teach you where to probe pork shoulder to ensure accurate temperature readouts every time. Where To Probe Pork Shoulder When smoking … Read more
Getting the temperature right is an essential part of any barbecue, but it’s of paramount importance when it comes to smoked ribs. If the meat isn’t cooked to the ideal temperature, the texture will be off. Once you know where to probe ribs for an accurate temperature readout, you’re heading in the right direction. Where … Read more
If you have a smoker, you can make homemade meat jerky. It’s also possible to use a food dehydrator, although you’ll be missing out on that bold smoke flavor. In this guide, we’ll talk about pork loin and whether it’s a good fit for these methods. Pork Loin Jerky When making jerky out of pork … Read more
You’re probably familiar with the practice of brining whole chicken and turkey, or large cuts of meat like beef brisket. But is it worth it to brine pork chops before grilling? Let’s find out. Pork Chops Brine You can brine pork chops in a saltwater solution for anywhere from 30 minutes to 12 hours. Classic … Read more
When it’s done correctly, marinating imparts great flavor and promotes tenderness. Like any cooking technique, though, it has its pitfalls. For example, you want to adhere to the recommended guidelines for timing, especially when it comes to cuts that are lean and tender to begin with. Can you marinate pork too long? Why or why … Read more
Large cuts like pork shoulder can be intimidating, especially for novices. Once you’ve gotten it home, can you cut pork shoulder in half? Or is it better to prepare it all in one go? Let’s find out. Can You Cut Pork Shoulder In Half? Yes. In fact, it’s a good idea to do so if … Read more
If you’re unfamiliar with pork ribeye roast, now would be the perfect time to introduce yourself. Meat lovers—especially grilling aficionados—should find plenty to love about this cut, which offers the perfect blend of leanness and flavor. Pork Ribeye Roast Smoked The pork ribeye roast has just enough dark meat to keep it from drying out … Read more
When you prepare a pork shoulder (or any pork roast) for the smoker and it has the netting attached, are you supposed to leave that netting on or take it off? And what’s the purpose of all that string, anyway? This guide will provide you with the answers to these questions—and a few others. Pork … Read more
At first glance, you can probably tell that pork belly and pork shoulder come from different parts of the animal. But do you know how to put these uniquely delicious cuts to good use? Let’s take a closer look at pork belly vs pork shoulder. Pork Belly vs Pork Shoulder While pork belly is taken … Read more
Pork belly appears in a lot of recipes, and you can usually find it in butcher shops or the supermarket’s meat department. But what if you come across something that’s labeled “fatback” instead? Are pork belly and fatback the same thing, and if not, what’s the difference? Pork Belly vs Fatback The main difference between … Read more
If you’re like us, you like to smoke more meat than you think you’ll need. Because it takes so long to get the results you want, it’s better to have too much than too little. Fortunately, leftovers are one of the best aspects of a successful barbecue. Here are our suggestions on the best ways … Read more
Amateur pitmasters will often wrap their ribs in foil at some point during the cook. Even some professionals still resort to this technique. Although the practice is acceptable, it’s not necessary if you know what you’re doing. In this guide, we’ll walk you through the process of smoking ribs without foil. Smoking Ribs Without Foil … Read more
Have you ever tried soaking ribs in vinegar? If you haven’t—or if you tried it once and were underwhelmed by the results—maybe it’s time you learned more about this marinating method. When the job is done properly, it can give your pork ribs an indulgent texture that will keep you coming back for more. Soaking … Read more
When we’re planning a cookout, we tend to focus on important matters like what to serve, how much we’ll need to buy, and what to do with any leftovers. But for some of us, cost is also a concern. How much does a rack of ribs cost, and how many will you need to buy? … Read more
It’s important to pull ribs off the grill as soon as they reach that precise degree of tenderness. If you cook them too long, they’ll dry out. However, sometimes they’ll be finished cooking long before you plan to serve them. What should you do then? Here’s our ultimate guide on how to keep ribs warm … Read more
Most aspiring pitmasters are eager to find the ultimate recipe for pork ribs. When they’re done properly, ribs have a delicious hearty flavor, with meat that slides easily off the bone. But is it necessary to marinate the ribs before cooking? In this guide, we’ll help you decide whether this step is worth the extra … Read more
One of the pleasures of owning an oversized grill or smoker is the prospect of serving more than one type of meat as your main course. However, the timing can be tricky if you don’t know what you’re doing. Let’s talk about smoking ribs and chicken at the same time. Smoking Ribs and Chicken at … Read more
Pork ribs are a barbecue staple, and with good reason. The succulent flesh contains just the right amount of fat, and they lend themselves well to a host of superb flavor combinations. However, the meat may dry out if you’re not careful. Here’s our primer on how to keep ribs moist when they’re cooked on … Read more
Although the 3-2-1 rib method is exceedingly popular, some pitmasters prefer to speed the process along. Does the 3-1-1 method yield similar results? If so, what’s the point of waiting an extra hour? By the time you’ve finished reading this guide, you should be able to decide whether this technique is right for you. 3-1-1 … Read more
Some big-box stores—and maybe even some smaller butcher shops—sell their rib racks with the membrane still attached. What exactly is that thing, and is it all right to leave it in place during the smoke? Here’s a primer on how to tell if membrane is on ribs when you buy them—and what to do about … Read more
Pork and apples are a classic combination, and one that takes on new life when combined with a savory hit of smoke. That’s why apple juice turns up in so many rib recipes, whether it’s used as a marinade ingredient or a simple spritzer. However, if you don’t have any apple juice on hand, you … Read more
The world of barbecue is a huge and enticing place. Even if you decide to narrow your menu options down to include just pork ribs, you might have a hard time deciding. In this guide, we’ll look at Kansas City style ribs vs St. Louis style ribs to help you discern the difference between these … Read more
Since we’re barbecue fanatics, we prefer to make things from scratch as often as possible. That doesn’t mean we’ve never dealt with precooked meats before. If you’re pressed for time, or can only find ribs that are already cooked and seasoned, all is not lost. Here’s our primer on smoking pre cooked ribs. Smoking Pre … Read more
225 degrees is our go-to temperature when smoking ribs. It’s a low enough temperature to yield perfect results, but not so low that you have to worry about food safety issues. In our ultimate guide, we’ll talk about the best methods for smoking ribs at 225 degrees. How Long To Smoke Ribs at 225 Degrees … Read more
Can you set the smoker to 200 degrees when making pork ribs? Sure, but you’ll have to add a hearty dose of patience to the recipe. At this temp, the ribs will take a while to cook. Fortunately, the results should be worth the wait. How Long To Smoke Ribs at 200 Degrees Fahrenheit A … Read more
When you’re smoking ribs, a low temperature is the way to go. 225 to 275 degrees is the norm, but is it possible to speed things up by going a bit higher? Let’s talk about how long to smoke ribs at 300 and 350 degrees without ruining the texture of the dish. How Long To … Read more
Large slabs of meat—like beef brisket and pork butt—need to rest for a significant amount of time before you can dig in. Do pork ribs play by the same rules? And if so, how long should you wait before you serve them? In our guide, you’ll learn how long to rest ribs after taking them … Read more
When you’re planning your menu, the first thing you need to ask yourself is how much meat you need for the number of guests you’re expecting. Once you know that, you can start shopping. But will you need to buy more than one cut? How much does pork shoulder weigh on average, and how many … Read more
You’ve probably noticed that some pitmasters wrap their ribs in foil or butcher paper at some point during the smoke. Perhaps you’ve even tried it yourself. Whether you’re a newbie or a seasoned pro, it’s important to understand the science behind the technique. In this ultimate guide, we’ll take an in-depth look at the rib … Read more
Sometimes, when you’re browsing through the meat section of the supermarket, you’ll come across something labeled “pork steak ready shoulder butt.” It looks like it would be a decent match for your pulled pork recipe, but what exactly is this mysterious cut? The answer isn’t as complicated as it may seem. Pork Steak Ready Shoulder … Read more
The resting period is a necessary aspect of the cooking process when it comes to smoked meats. If you try to dig into a pork shoulder or Boston butt as soon as it comes off the grill, your results will suffer—and you’ll probably end up with burned fingers as well. How long should you let … Read more
Brining is an increasingly popular pastime, particularly with large cuts of meat. If you’re planning on preparing a pork shoulder for the smoker, should you brine the meat first? Let’s find out whether or not brining is a good choice for this cut. Pork Shoulder Brine Brining pork shoulder can help it achieve the proper … Read more
By definition, pulled pork needs to be cooked until it’s tender enough to fall into neat shreds under slight pressure. What many people don’t realize, however, is that it’s possible to cook the meat for too long. In this guide, we’ll fill you in on what might happen if you overcook the meat for pulled … Read more
Is there a pool of cooking liquid left behind in your roasting pan after you’ve shredded and served the pulled pork? Lucky you! These drippings can be put to good use, even if you don’t have a scrap of meat left over this time. Let’s take a look at what to do with leftover pulled … Read more
A thick layer of skin is one of the attributes that distinguishes pork shoulder from pork butt. Sometimes the butcher will remove it, but more often than not, it will be your burden to bear. Or is it a blessing in disguise? Let’s find out if it’s better to smoke pork shoulder skin on or … Read more
Since pork shoulder is such an inexpensive option, it can be tempting to buy a lot of it at once. The problem is, you might not have the time to cook it off right away. That’s what freezers are for—but what if you’re ready to start cooking, and you forgot to defrost the pork? Can … Read more
Once you’ve gotten the hang of smoking pork shoulder or Boston butt, you might want to experiment with some different flavor techniques. Brining is one option, but pork injection recipes tend to offer more versatility. Let’s find out if pork shoulder injection is worthy of the hype. Pork Shoulder Injection Injecting pork shoulder (buy a … Read more
Pork shoulder should be smoked at low temperatures in order to tenderize the meat. The question is, how low is too low? In our guide to smoking pork shoulder at 200 degrees, we’ll give you pointers on the best way to handle this unique cut of meat. Smoking Pork Shoulder at 200 Degrees Pork shoulder … Read more
Pork shoulder is an affordable cut that’s often sold in large portions. This makes it an excellent choice for the grill or smoker, particularly if you’ll be hosting a lot of guests. In this guide, we’ll tell you everything you ever wanted to know about smoking boneless pork shoulder. Smoking Boneless Pork Shoulder Pork shoulder, … Read more
Smoking a pork butt is a labor of love. While the effort is minimal, there’s no denying that it takes a great deal of time to get it right. What do you do if you’ve invested plenty of time already, but the pork still hasn’t reached the desired temperature? Or if an unexpected rain shower … Read more
It’s a simple quandary, but a common one: Is it better to put the ribs on the smoker with the bone side facing up or down? Newbies might be tempted to think that it doesn’t make any difference. The truth is, the answer can affect the results of your barbecue. If your goal is to … Read more
It’s not always necessary to trim pork butt or picnic shoulder before you cook it. In some cases, though, you might need to carve away some fat in order to give the meat a uniform appearance. Should this happen to you, there’s no need to throw away the extra product. Here’s our ultimate guide on … Read more
When you’re planning a barbecue, you want to make sure you have enough food to go around. Deciding how much meat to buy is daunting enough, but what about the condiments? How can you be sure you won’t run out? Let’s take a look at how much BBQ sauce per pound of pulled pork you’ll … Read more
There’s nothing like a batch of perfectly cooked pulled pork. When everything goes smoothly, the meat will fall apart with minimal effort, leaving you with meat that’s flavorful, succulent, and juicy. But why is your pulled pork not shredding as easily as it should? Let’s find out what could be causing this problem, so you … Read more
You’ve just taken your perfectly cooked pork roast off the smoker. It’s the right temperature, the bark looks temptingly crisp, and it smells fantastic. You know you need to let it rest, but it’s hard not to dig right in. At this point, you’re probably planning on shredding the meat to make the delicacy known … Read more
How big is your smoker? If it’s on the smaller side, you’re probably better off cooking just one large cut of meat at a time. But if you’ve invested in a large unit, why not put it to good use? There’s no real trick to smoking brisket and pork at the same time. It just … Read more
To a beginner, all pork ribs look about the same. To a seasoned grilling aficionado, meanwhile, the difference between them is obvious. In fact, the more you learn about the various types of pork ribs, the easier it is to choose between them. Our baby back vs St Louis ribs matchup will help you decide … Read more
There are a lot of pork cuts available, and some of them are more widely used than others. If you’ve never heard of pork cushion meat, you’re not alone. That said, as long as you’re willing to branch out beyond your comfort zone, this is a nice cut to add to your repertoire. What is … Read more
You’ve just spent hours making a delectable batch of smoked pulled pork, and the meat came out perfectly. The trouble is, you overestimated how much you would need, and now you’re left with a heap of leftovers. Not to worry—this is a good problem to have. You can come up with several different ways to … Read more
If you know the first thing about smoked ribs, you understand that the meat needs to be cooked over a low fire for a long time if you want it to turn out right. Many recipes call for a smoker temperature of 225 degrees Fahrenheit, and that’s a good rule of thumb to follow. However, … Read more
With their lean meat and tender texture, pork chops are a great choice for the grill. However, these qualities are also a liability: They don’t contribute much in the way of flavor. That’s where smoked pork chops come in. You can purchase pre-packaged smoked pork chops, which are quick and convenient. However, it’s not that … Read more
It’s a good idea to freeze raw pork if you’re not planning on eating it within three or four days. But what if you’ve forgotten to take it out of the freezer on the day you plan to cook it? In this guide, we’ll tell you how to cook frozen pork chops without defrosting the … Read more
When you’re hosting a party, you’ll want to serve grilled meats and other hot dishes as soon as possible. With any luck, they’ll be gone before you need to worry about leftovers. But just how long can cooked pork sit out at room temperature and still be safe to eat? How Long Can Cooked Pork … Read more
When you’re deciding how much meat to serve at your next gathering, you’ll need to know how many guests to expect. The next step, which is just as important, is to determine what the appropriate serving sizes are. When it comes to bone-in meats like ribs, this question can be a tricky one. Ribs are … Read more
Because they contain a lot of bone and connective tissue, pork ribs benefit from low-and-slow cooking applications. But what if you don’t have that kind of time? Whether you’ve waited too long to defrost the ribs or you just decided to pull them off the supermarket shelf, here’s how to grill ribs fast so that … Read more
Food terminology can be confusing, especially when it comes to various cuts of meat. For example, pork butt and Boston butt are the same cut of meat. Despite the name, this cut is actually taken from the upper portion of the shoulder. Steaks often go by several different names as well. And then you have … Read more
For meat eaters, there are few scents more enticing than the aroma of bacon as it cooks. These cured strips of pork belly are a highly versatile ingredient, even making their way onto some craft cocktail menus. If you’re wondering how to tell when bacon is done, read on. How to Tell When Bacon is … Read more
Buying frozen pork ribs can be a real money-saver if you purchase the meat in bulk. The only problem is that you lose valuable time defrosting the meat. Fortunately, the process doesn’t have to put a damper on your barbecue, particularly if you plan ahead. Here’s our how-to guide on how to defrost ribs in … Read more
Many of us rely on sell-by and use-by dates when it comes to freshness. However, if you’re serious about grilling as a hobby and not just a means to an end, you should learn to trust your own instincts. Here’s a primer on how to tell if pork is bad without relying on labels. How … Read more
Pork and ham both come from the same animal: the pig. So why do they have different names, and are there any other characteristics that set them apart? You might already know the short answer, but there’s more to the Ham vs Pork debate than meets the eye. Let’s take a closer look at this … Read more
Pork tenderloin is a small cut of meat, which means it can be tricky to estimate the proper serving size. How much pork tenderloin per person is the appropriate amount to have on hand for your guests? Fortunately, the answer might be easier to determine than you think. How Much Pork Tenderloin Per Person? Plan … Read more
Pork tenderloin is a lovely cut of meat, but it doesn’t have a great deal of fat on it. That’s a good thing in some ways. However, it can lead to problems when you’re trying to reheat the slices, because the lean meat can dry out quickly if you’re not careful. Here’s how to reheat … Read more
Picture this: You’ve pulled your beautifully prepared pork tenderloin off the grill. After letting it rest for a few minutes, you sharpen your knife and prepare to carve that first slice–only to find that the meat is still pink in the middle. Can pork tenderloin be pink in the middle and still be safe to … Read more
2-2-1 Rib Smoking Method helps when newbies are daunted by the prospect of preparing baby back ribs on the smoker. After all, you want to get the perfect combination of smoky flavor and mouthwatering texture. Fortunately, there are ways to achieve this even if you don’t have a ton of grilling experience. Take a look … Read more
After you’ve preheated the smoker and coated the pork butt with the perfect blend of seasonings, you’re ready to start cooking. The question is, do you position the pork butt fat side up or down? And why is this important? Our guide has the answers you’re looking for. Pork Butt Fat Side Up or Down … Read more
When pork butt and pork shoulder are cooked over a low fire for a long time, the meat becomes tender enough to shred with a fork. Most barbecue fans already know that, of course. But what does the internal temperature have to be in order for the magic to happen? The answer is a simple … Read more
“Slow and steady wins the race” is a good rule to follow when making pork shoulder. The meat requires long, slow cooking in order to break down the fat and connective tissue. But what’s the proper temperature, and how long should you cook it? In this tutorial, we’ll teach you how long to smoke pork … Read more
It’s a classic scenario: You’ve trimmed and seasoned a nice big pork shoulder and are ready to fire up the smoker. The question is, where do you set the temperature, and how long do you have to wait before the pork is done? Our guide will teach you how long to smoke a pork shoulder … Read more
As every pitmaster knows, pork shoulder takes a long time to cook. That’s why it’s so important to plan ahead, particularly if the meat has been frozen beforehand. Let’s talk about defrosting pork shoulder in a safe and timely fashion, so you can be fully prepared for your next cookout. Defrosting/Thawing Pork Shoulder If pork … Read more
When most of us say “ribs,” we’re referring to pork ribs. But did you know that beef ribs can be just as enticing when they’re done right? It’s literally a whole different animal, which opens up a new world of flavor possibilities. That’s why we’ve decided to compose this primer on beef ribs vs pork … Read more
When you’re making pulled pork, it’s essential to ensure that the Pork Butt Internal Temperature has reached the correct temperature. Otherwise, it won’t shred properly. You may also find yourself dealing with excess fat and gristle, which is exactly what you don’t want. Our guide will help you hit the right pork butt internal temperature … Read more
If you’re a beginner, you might have heard about the dreaded “pork butt stall” without really understanding what it means. On the other hand, those of us who have experienced it aren’t likely to forget. For future reference, here’s what the term means—and why you shouldn’t fear it. Pork Butt Stall The stall occurs when … Read more
If you’ve ever cooked Boston butt on the grill or smoker, you already know how delicious it can be when it’s done right. Fortunately for us BBQ lovers, it’s also a great deal. This BBQHost.com Boston Butt Price Guide will explain why. Boston Butt Price / Pork Butt Price Boston butt is usually sold at … Read more
Pork belly is one of those items that show up frequently on restaurant menus, particularly at Asian eateries. But what is it exactly, and why can it be so difficult to find? Technically, if you’ve ever purchased store-bought bacon, you have managed to find pork belly. The main difference is that bacon has been cured … Read more
Pork butt–also known as Boston butt–is a popular choice for the smoker. Because it’s a fatty cut of meat, it becomes tender and succulent throughout the long cooking process. Although it’s difficult to mess up this process, many chefs are guilty of skimping on one important step: wrapping the pork butt. This step is derided … Read more
Every good pitmaster knows that fat plays a huge role in a successful barbecue. If the meat doesn’t have enough fat on it, the long cooking process will dry it out. If you’re making homemade pork sausages, it’s especially important to use the correct ratio of meat to fatback. Fortunately, you can buy pork fat … Read more
When you cook pork butt for a long time at a low temperature, you’re rewarded with juicy, succulent pork that literally pulls apart when you touch it. But what are the Best Methods for Making Pulled Pork? As is the case with most cooking applications, some methods work better than others, and you’ll want to … Read more
Locally sourced ingredients are all the rage these days. That’s good news for grilling enthusiasts, as the practice allows us to gather more information about where our meat comes from and how it was raised. If you’re wondering what cuts to get when butchering a pig, our guide will tell you everything you need to … Read more
Although there’s no substitute for freshly cooked meat, it is possible to reinvigorate your leftovers. This is especially true when it comes to versatile cuts like chicken breasts and pork chops. However, while I usually prefer to integrate leftover chicken breast into a new meal altogether, pork chops are at their best when they’re the … Read more
If you think you aren’t a fan of smoked pork ribs, it might be because you’ve never had good ones. The hard truth is, there are a lot of ways to mess up ribs–the meat might be too tough or unpleasantly dry, or the fat hasn’t had a chance to render. Enter the 3-2-1 Rib … Read more
If you know anything about bacon, you probably know that the meat is trimmed from the bellies of hogs. Does that mean that pork belly is just a fancy term for bacon? And which one should you buy the next time you’re craving a rich, fatty cut of pork? The answers might surprise you, which … Read more
Sometimes it’s hard to tell when ribs are done when you’re grilling them. You probably already know that ribs are at their best when they’re cooked for a long time at low temperatures. But how will you know when they’re ready to come off the grill? There are several different methods, and most experts can’t … Read more
Because pulled pork is usually made in large batches, it’s natural for barbecue enthusiasts to wonder: Can you freeze pulled pork and reheat it later? Happily, the answer is yes. Read on to find out how you can master the process and enjoy succulent pulled pork long after the hard work has been done. Can … Read more
With their robust flavor, succulent texture, and overall finger-licking goodness, ribs are an ideal partner for the grill. Choosing what type of ribs to cook, on the other hand, can be a tricky prospect. Depending on the butcher, the meat might be packaged or labeled in ways that make it difficult to understand exactly what … Read more
Looking to impress your guests with a delicious pile of smoked pulled pork at your next barbecue? It’s a tempting notion. In addition to being a great source of protein, pulled pork is flavorful, versatile, and offers great bang for your buck. Some home chefs balk at the idea of serving pulled pork to a … Read more
If you’ve spent all day making sure your pork butt has been smoked to juicy perfection, the last thing you want is worry about how to keep pulled pork warm and moist before serving. It’s a hurdle that many of us have faced, particularly during large gatherings. Fear not—we’re here to show you how to … Read more
Entertaining can be difficult enough without worrying about whether you’ll have sufficient food on hand to feed everyone. When it comes to ribs, the question is – How Many Ribs to Cook Per Person? You’re in luck, though—there are guidelines to help you ensure that your guests won’t go home hungry. Read on if you’re … Read more
When it’s cooked properly, pulled pork is the carnivore’s version of candy. The smoky, savory flavor pairs perfectly with the melt-in-your-mouth texture, and it’s versatile enough to be used in a variety of dishes. However, we realize that the process can be intimidating to many cooks. Pulled pork isn’t difficult to make, but it does … Read more