Heat the coals until they have ashed over (turned grey). Place approximately 20 coals in your charcoal chimney and light the chimney. Place approximately 90 unlit coals to one side of your grill, or two piles of 45 coals to both sides. The lit coals will slowly heat up the unlit coals. By adding lit coals on top of unlit coals, you can maintain a low-temperature fire for a long period of time. The best way to maintain a low and steady temperature is by using a process known as the Modified Minion Method. Also, you want to minimize the number of times you open the grill lid because every time you do, you lower the grill temperature and effectively lengthen the amount of time for the cook. That is a long time to keep your kettle grill at an optimal temperature of 250 degrees. Soak the wood so it “smokes” when added to the grill and doesn’t simply burn up.Ĭooking a five pound pork shoulder can take upwards of 9 hours. If you use chunks, be sure to soak them longer, so the wood becomes saturated with water. Although I said “chips,” you can also use wood chunks. Soak approximately two large handfuls of wood chips in a large bowl of water for about an hour. Using a harsher species, like mesquite, might provide too harsh of a taste. For pork, I use sweet woods such as maple or apple. Thankfully, adding smoke to the grill is easy. One of the keys to good pulled pork is smoke. Mix all of the ingredients together in a bowl until well blended. The rub can either be added right before the cook or the night before. Rubs Are Like Relatives Everyone Has One. The Initial Flavor For The Pork Is Provided By The Rub. The Rub Is A Blend Of Spices That Are Worked Into The Pork Prior To Cooking. The bone adds a lot to the cut, and when it is finished cooking, nothing beats extracting a clean bone from a mountain of cooked pork. When shopping for blade pork roast, be sure it is not boneless. The blade pork roast, or what is sometimes called the Boston Butt, is the upper part of the arm. However, when it is just a few racks for me, the kettle is my BBQ grill of choice. The great thing about BBQ on a kettle is it does not require any special tools or accessories, just a bit of knowledge and some time well spent. Pulled pork is made from a pork shoulder from the front legs of a hog. The heat does not come in direct contact with the meat. When I’m grilling a lot of meat, my WSM is always fired up. BBQ uses indirect heat, which is more like using an oven. Grilling uses direct heat underneath the meat. In fact, the benefit of a kettle is its flexibility. While I often prepare pulled pork on my Weber Smokey Mountain Cooker, the same great results can be achieved on a Weber kettle. Smoking On A Kettle: By Mike Lang:īBQ is low and slow cooking. per side for each of the four pieces.Ĭover with plastic wrap and set aside at room temperature.Mike Lang Is One Of The Key Bloggers At Weber Nation, He Posts About Anything And Everything From Grilled Stuffed Avocados (YUM) To The Amazing Pulled Pork You Are About To See Below. Since this spice has salt in it already, I used 3/4 tsp. I used BBQ 3000 from Penzy's spice company. I generally want to use 1/2 tsp of salt per lb of meat but since ribs are about 50% bone, I use 1/4 tsp of salt, or salt equivalent. Rinse off the rib rack with cold water but do not dry off - the wetness will help the seasoning adhere. Usually there are 14 ribs to a full rack so I just count to the seventh rib and cut it there. I cut a full rack into half racks so they will fit into the smoker. Also, remove any loose bits of fat and bone. Insert a butter knife near an edge to get it started and then peel the inner membrane off - using a paper towel to grab onto the membrane makes this an easier task (see picture). So the smoke can penetrate the meat sufficiently, it is important to remove the membrane on the 'non meaty' side of the ribs if it is present. I used Smithfield St Louis Style ribs from Wal-Mart for this smoke and prepped them 2 hours before I wanted to start them on the smoker. So I want to get them in the smoker around 11:00 am for a 6:00 pm dinner. I am planning for the ribs to take about 7 hours at 230℉.
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