SMOKING A TURKEY BREAST ON A PIT BOSS PELLET GRILL RECIPES

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HOW TO SMOKE RIBS THE RIGHT WAY: STOP WITH 321 - ANGRY …



How To Smoke Ribs the Right Way: STOP WITH 321 - Angry … image

If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!

Provided by Michael Haas

Categories     Main Course

Total Time 405 minutes

Prep Time 135 minutes

Cook Time 255 minutes

Yield 5

Number Of Ingredients 5

2 Racks Baby Back Pork Ribs
6 TBSP Melted Honey (Real honey from a local honey farm is best!)
4 TBSP Butter
8 TBSP Rib Rub (Try our homemade dry rub rub. )
1/2 cup BBQ Sauce (Mike likes Angry BBQ's homemade BBQ sauce, Jannah likes Kansas City style!)

Steps:

  • Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat. 
  • On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
  • Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more. 
  • Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs. 
  • Once the smoker is at proper temp, place the ribs on the grill meat side up.
  • Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil. 
  • Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey. 
  • Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
  • Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
  • Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes. 
  • Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring. 

Nutrition Facts : Calories 714 kcal, CarbohydrateContent 32 g, ProteinContent 44 g, FatContent 46 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 181 mg, SodiumContent 572 mg, FiberContent 1 g, SugarContent 30 g, UnsaturatedFatContent 24 g, ServingSize 1 serving

SMOKED SHOTGUN SHELLS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



Smoked Shotgun Shells - Learn to Smoke Meat with Jeff Phillips image

These delicious appetizers resemble a shotgun shell giving them their clever name. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection.

Provided by Jeff Phillips

Total Time 300 minutes

Prep Time 30 minutes

Cook Time 150 minutes

Number Of Ingredients 6

11 manicotti shells
1 lb ground sausage (hot or mild)
8 ounce block of cheddar cheese
1 lb bacon (thin sliced)
1 cup Jeff's barbecue sauce
1/4 cup Jeff's original rub

Steps:

  • Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
  • Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
  • Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
  • Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
  • Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
  • Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
  • Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
  • Serve immediately.

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The paint peeled above the main lid on the first attempt at smoking. I had to crank up the grill to high on a cool day to get the smoker box to the temp I needed. ... the Camp Chef Woodwind and the Pit Boss pellet smokers but because they burn so much cleaner and more efficiently than regular smokers. ... Turkey All Turkey Breast …
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See details


WHAT SHOULD BE INTERNAL TEMPERATURE SMOKED BRISKET?
Dec 05, 2021 · If you are planning to smoke a brisket, I bet you have done some bit of research about the best dry hub, marinade and of course the best smoking wood flavor. All these things make smoking …
From smokegears.com
See details


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