OLD SCHOOL LOW AND SLOW SMOKED BBQ PORK SPARE RIBS (TEXAS STYLE)
Recipe:
2 slabs spare ribs,baby back ribs,beef ribs
uncle Steve shake(pig flavor)
cavenders Greek seasoning
liquid smoke sauce
worchestire sauce
cover ribs top and bottom with liquid smoke sauce and worchestire sauce
add seasonings and rub in well
Let sit in fridge for 6-8 hours
place on smoker and set temp on 250 degrees for 6 hours
Place ribs on rack and smoke for 4 hours
after 4 hours wrap ribs in foil for 1 hour
Remove and baste in your favorite bbq sauce and place in oven uncovered for 15-20 minutes (FOR A MORE STICKY RIB)
Remove from oven and enjoy
Again you can cook these in the oven using the same cooking method
Recipe for basting liquid
1 cup white vinegar
1/2 cup vegetable oil
1 tablespoon sugar
1/4 cup season salt
1/2 cup worshtire sauce
1/4 cup liquid smoked sauce
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North Carolina Pulled Pork + Homemade Sweet Coleslaw
Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe:
Cheerwine BBQ Sauce recipe:
Sweet Cole Slaw recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Texas Style Smoked Pulled Pork | Chuds BBQ
The easiest, tastiest & cheapest barbecue you can cook on an offset smoker has got to be pulled pork shoulder. Extra crunchy bark and super tender!
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American Food BBQ!! ???? DRY RUB RIBS + America’s Best Pulled Pork!! | JL Smokehouse!!
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JL SMOKEHOUSE BBQ - Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ ( where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona
As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce.
I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down - never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq.
“Put Some South in Your Mouth!!” - JL Smokehouse!!
It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it.
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Pork Belly Smoked Like A Brisket - Texas Style Pork Belly
Thank you for watching my Texas style pork belly video. On this video, I took an 8 pound pork belly and seasoned it Texas style using nothing but salt and pepper. I've made pork belly several different ways but this recipe is by far my favorite. I smoked this pork belly on my Yoder YS640 pellet smoker and as you'll see, it came out absolutely perfect.
Thanks for watching
Smokin' Joe
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No Wrap Pulled Pork Recipe - Carolina BBQ VS Texas Pulled Pork - Part 2
Thank you for watching my no wrap pulled pork recipe. Who doesn't love pulled pork, especilly Caroline BBQ? On my first video where I compared Texas pulled pork with Carolina bbq, I didn't feel I represented Carolina bbq correctly. I spoke to one of my subscribers (David) that's from North Carolina and read lots of comments on what makes Carolina bbq so I felt I did a much better job representing Carolina on this video.
Thanks for watching
Smokin Joe
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
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