This smoke was like the one December 19, 2021 From the standpoint of temperatures and timing. Primarily that smoked ended well and the timing was right for taking some to the Carters before dinner. Bought a 18 lb. vac pack of … Continue reading
Tag Archives: BBQ-Pork
7/22/2025 – These grill chops were great. This recipe was inspired by Chef Billy Parisi here. His Mexican seasoning blend was also good and made a great marinade. Ingredients 1 Mexican spice blend recipe (see ingredients at the end of this … Continue reading
5/3/2025 – Last week we bought an 8 lb. well trimmed pork butt from Rouse’s. Yesterday afternoon, trimmed the small amount of fat still on it, salted to dry brine, rubbed it with Meat Church’s Voodoo Pig Rub and let … Continue reading
3/18/2025 – Smoked a 10×10 package of relatively thin sliced country-style ribs on the RecTeq and they turned out great: moist and more tender than in the past. The smoke was at 225° for two hours and after the ribs … Continue reading
9/24/2024 – We have been smoking ribs like this for the past couple of years and they turn out good. This time was especially good so decided to record the process as there are always subtle differences. Removed the silver … Continue reading
2/22/2024 – Seared five ½-inch thick, large bone-in pork chops on the Recteq Searing Grates. They turned out good. Preheated recteq to 400ºF with a Sear Kit on the right side of the grill. The chops had been dry brined … Continue reading
06/18/2023 – Jeff gave me a Meat Church 4-pack of rubs for Father’s Day and we tried two of them today on ribs and chicken smoked on the Recteq at 250°. The meat turned out good although the ribs had … Continue reading
From Meat Church here. Ingredients 1 bone in pork butt. 8-10 lbs. Meat Church The Gospel (sub Texas Sugar, Honey Hog Holy Gospel, Honey Bacon or Deez Nuts) Meat Church Honey Hog Hot Rub 1 stick of European or Irish unsalted … Continue reading
6/11/2023 – Bought a tray of “ribs” at Rouses (on sale of course) yesterday. Salted to dry brine and shook on a moderate amount of 6POGS on opposite sides then rubbed them to get some on the other two sides. … Continue reading
1/17/2023 – This was a quicky smoke that turned out well. Smoked 8 country-style pork ribs that were still cold but salted to dry brine on one side and Stubb’s Hot Pork Rub on two sides. The rub was not … Continue reading