How To make Pit Style Pork Roast Robert
1 5-lb pork shoulder roast
1 Hickory chips
1 c Cider vinegar
1/2 c Prepared mustard
1/3 c Sugar
2 tb Hot chili peppers, chopped
2 tb Butter or margarine
2 t Worcestershire sauce
1 t Salt
1 t Chili powder
At least one hour before grilling, soak wood chips in enough water to cover. Drain wood chips. Prepare mustard sauce as directed below. In covered grill, arranged preheated coals around drip pan; test for low heat above pan. Sprinkle 4 cups of the wood chips over coals. Insert a meat thermometer into thickest part of meat, without touching fat or bone. On grill rack, place meat over pan but not over coals. Grill, covered, 3 hours or until well-done or 170 degrees F. (allow 35 to 40 minutes per pound). Adjust vents and add more charcoal and wood chips as necessary. Brush often with sauce during the last hour. Prepare sauce by combining all ingredients in 1-quart saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. Let stand at least 1 hour before serving.
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Gordon Ramsay's Ultimate Pulled Pork
Gordon Ramsay creates a delicious meal of pulled pork with chipotle mayo! Packed with smoky and spicy aromatics, this is a meal that will go down as absolutely ultimate and legendary! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Smoked Pulled Pork Recipe, Injection and Tips
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Recap video of my pulled pork demo where I cover the pork butt, injection, tips for smoking and saucing to perfection. Of course, you know I couldn't resist talking a little competition brisket with friends who gathered for the demo ????♨️
Injection Recipe:
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Add distilled water to make 32 oz
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The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal
BBQ&A with Myron Mixon author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
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Competition Pork Ribs I Tuffy Stone
Competition Pork Ribs
I cooked my first barbecue contest over 18 years ago and have been fortunate to win more than my fair share. In this recipe I share with you, how to make competition style pork ribs. Whether you're cooking in a competition or just want to wow your family and friends at home, this method has proved very successful in my career. I often say that competition barbecue is one bite food, because that barbecue needs to be so good and perfectly cooked, that one taste will blow the taster away. While there are a lot of steps to this recipe, I think the end results are well worth the effort.
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French-trained Chef.
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SMOKED LOIN BACK RIBS
SMOKED BEEF RIBS
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LOIN BACK RIBS WITH PEACH JALAPEÑO GLAZE
Related Video:
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Cool Smoke Barbecue Rub