It was the best of times, it was the worst of times….

The best of times if you happen to be an AI billionaire.

The worst of times if you look at how much your grocery bills have increased since 2024.

Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.

But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!

Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.

Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.

Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!

Related Blogs

• The Only Recipe You Need for Whole Beef Tenderloin
• Versatile, Affordable Pork Tenderloin
• Battle of the Rotisserie Chicken—Which Method is Best?

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post A Tale of Two Tenderloins: Beef Vs. Pork appeared first on Barbecuebible.com.

Smoked pork butt is the king of backyard BBQ. This recipe walks you through how to create tender, juicy pulled pork with deep smoky flavor, a perfect bark, and melt-in-your-mouth texture. Whether you’re using a pellet grill, offset smoker, or charcoal setup, this guide covers everything from prep to shredding. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. 

How to Choose The Best Pork Shoulder for Smoking

What’s the most commonly ordered meal when you hit a barbeque restaurant? You bet, the pulled pork. What makes it so good? 

 Quality Cut Matters.

Aside from a proper smoke time and temperature, it’s the fat. 

Consider purchasing your pork shoulder from your local butcher. The fresher the better. 

When purchasing your pork shoulder, look for one that is pink in color and has some marbling (that marbling is the fat that gives the pork so much flavor). Another purchasing tip: consider using a bone-in shoulder. It’ll give you the perfect “fall off the bone” roast you’re looking for.

Is There a Difference Between a Pork Shoulder and a Pork Butt?

No, there isn’t, both come from the shoulder of the pig—if your cut is labeled a pork butt, it’s higher up on the foreleg.  

How to Make Smoked Pork Shoulder

The secret to making the best smoked pork shoulder is to keep it moist. Dry pork ends up being tossed in barbeque sauces and doesn’t get the attention it truly deserves. 

In order to create a moist smoked shoulder, we recommend a pork injection using a meat injector. This is done the night prior to smoking. It’s easy to do, in fact, you can pick up a cheap injector at your local grocery store. Just toss the injection ingredients together, inject it into the pork shoulder, and let it take in all the juices for the evening. 

Pork Shoulder Temperature

After you’ve let your pork shoulder sit overnight, you’ll want to preheat your smoker. Preheat your smoker to 225°F. Smoking at the correct temperature gives the pork the best texture and the best flavor. 

A Pork Butt Recipe Secret: The Rub Down

While you wait for your smoker to preheat, rub down your pork butt with spices to really enhance the flavor. 

Spice rubs are all the rage for meats that are smoked, grilled, roasted, etc. But there’s a secret to the perfect rub: mustard. 

The acidity in the mustard will tenderize the meat. 

After you’ve coated your pork shoulder in the mustard, you can add your favorite rub to all sides of the pork. My favorite ingredients to add to a pork rub include: 

• Sweet Paprika
• Ground Pepper
• Chili Powder
• Cayenne Pepper, and
• Garlic Powder

Smoked Pork Butt: Timing is Key

Smoked pork shoulder requires patience. Not because it’s difficult to do, but because the smoking process can take anywhere between 15-20 hours.

For every pound of meat, you’ll want to leave in it the smoker for 120 minutes. The time may vary based on the consistency of your smoker and the size of the pork shoulder. 

Once your pork shoulder has reached an internal temperature of 190-201°F, it’s ready to be taken out of the smoker. 

But don’t start shredding yet. 

To lock in all the flavors, wrap the pork butt in foil and let it rest for at least an hour. 

When should you shred your Pulled Pork?

Finally, you can begin shredding your pork butt has rested for at least 1 hour and is cool enough to handle.

I usually prefer to use my hands, but you can also use two forks to shred the meat apart.

Make sure you remove any bones and excess fat from the pan and add juices or additional seasoning for that extra added flavor.

What do you serve with Pulled Pork Sandwiches?

You can always serve a traditional coleslaw, potato salad, or french fries, but the sky is the limit when it comes to the variety of BBQ side dishes that could pair nicely with pulled pork sandwiches.

Interested in brining or injecting your pork shoulder? Check out my recipes: Pork Shoulder Brine and Pork Shoulder Injection.

All you pitmasters need to check out my other recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post Smoked Pork Butt (Pulled Pork) — Tender, Juicy, and Easy appeared first on Pit Nation BBQ.

Hot Honey Pork Belly

Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.

The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• Killer Hogs Hot Rub 
• Killer Hogs Vinegar Sauce
• Killer Hogs The BBQ Rub 
• BBQ Gloves

The post Hot Honey Pork Belly appeared first on HowToBBBQRight.

Refreshed for 2025

Succulence and smoke guaranteed.

He wouldn’t. He shouldn’t. He did.

He being me, and I found a revolutionary new way to grill bratwurst. It’s about to make you and your next tailgate party succeed like a million bucks!

From the beginning of time (or a least bratwurst), people have grilled this traditional German sausage directly over the fire.

Even the name suggest direct grilling: braten is the German word for to roast or grill.

Direct grilling bratwurst and other fresh sausage has benefits and risks. Get it right, and you wind up with a crisp smoky casing and sizzling meat. Get it wrong and the bratwurst will split and the fat will gush onto the fire, turning your grill into a conflagration. Or one side will come out charred; the other side raw, which is an equally unhappy result.

But what if there was a way to grill brats without these fiery risks? There is and I discovered it a few years ago when I suddenly had to cook 60 brats for a book signing and my assistant was a no show.

Indirect grilling bratwurst

So I set up my grill for indirect grilling and lined up the brats on the grate. Then, in a moment of inspiration, I added hickory wood to the coals. The result was astonishing. Indirect grilling kept the casings and juices intact, which meant brats that were 30 percent juicier than the sausage I grilled using the direct method.

And the smoke flavor made the brats off the charts delicious. (Think bratwurst channeling barbecue.)

Best of all, the method works for all manner of fresh wurst, from chorizo to Italian sausage.

Brats are indispensable for any self-respecting tailgate party. Use my indirect grilling with wood smoke method for the best brats you’ve ever tasted.

How to do it

1. Set up for indirect. Two-zone fire (coals/burners on one side only). Aim for 350–375°F in the indirect zone.
2. Add wood. Place a fist-size chunk of hickory (or a handful of chips) over the hot side.
3. Cook gently. Arrange brats on the cool side, lid down, vents open. Cook to 155–160°F internal, 20–30 minutes, rotating once.
4. Optional crisp. Roll brats over the hot side for 30–60 seconds to blister the casing.

Time & temp cheatsheet

• Grill temp (indirect zone): 350–375^°F
• Wood: Hickory (oak or apple also fine)
• Target internal temp: 160°F (USDA for fresh pork)
• Typical time: 20–30 min indirect + 1 min crisp

Bratwurst Recipes

• Bratwurst “Hot Tub”
• Bratwurst with Curry Sauce (Currywurst)
• Mile-Long Smoked Bratwurst Sandwich
• Smoked Bratwursts

Bratwurst: Frequently Asked Questions

Why not grill brats directly over the fire?

Direct heat can split casings and dump fat onto the coals, causing flare-ups and uneven cooking. Indirect heat keeps juices in and cooks evenly.

What grill setup works best for this method?

Use a two-zone fire: coals or burners on one side, brats on the other. Maintain 350–375°F in the indirect zone with the lid closed.

Do I need wood for smoke?

A chunk of hickory (or oak/apple) over the hot side adds barbecue-level flavor without raising the indirect temperature. Highly recommended.

When are the brats done?

Pull at 155–160°F internal. If you want extra snap, sear 30–60 seconds over the hot side to blister the casing.

Does this work for other sausages?

Yes. Italian sausage, chorizo, kielbasa, and other fresh sausages benefit from the same indirect + smoke approach.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post A Revolutionary New Way to Cook Bratwurst appeared first on Barbecuebible.com.

Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.

Get The Recipe »

Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

Get The Recipe »

Yankee Porchetta: “Pork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roasted—comforting, bold, smoky goodness made in a way that’s fun and not fussy.

Get The Recipe »

Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

Related Reads

• Your Best Holiday Roast Yet: Italian Porchetta
• A Delicious Charcuterie-Stuffed Pork Loin
• Your Next Incredible Holiday Meal: Stuffed Italian Porchetta

Porchetta: Frequently Asked Questions

What is porchetta, and which cut should I use?

Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.

Can I grill porchetta instead of roasting?

Yes—set up a two-zone fire and cook indirectly at 300–325°F (150–165°C), then finish over direct heat to crisp the skin or exterior.

How do I get shatter-crisp skin or a great crust?

Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.

What internal temperature should I cook porchetta to?

Cook to 145°F (63°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.

Do I need fennel, or can I swap flavors?

Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.

How hard is it to roll and tie a porchetta?

It’s easier than it looks—spread the paste, roll snugly, and tie every 1–1½ inches; a butcher can also prep it for you.

Can I make porchetta ahead?

Yes—season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300°F (150°C) oven and re-crisp the exterior at the end.

Best wood or smoke for porchetta?

Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy appeared first on Barbecuebible.com.

Sauce is the lifeblood of American barbecue. Without it, Kansas City-style ribs would lack the sticky sweetness that keeps you licking your fingers. Carolina pulled pork would simply be a pile of shredded cooked Boston butt.

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex layers of flavors. The secrecy bordering paranoia surrounding the recipe. The mythical pit masters who vow to take their secret sauce recipe to the grave.

Well, we’re about to break the code of silence. In honor of Pork-tober, here are five of our favorite barbecue sauces. Equally terrific on pork chops, tenderloin, ribs, and pork butts.

What’s even better: three of the sauces require only three ingredients. You read that right three ingredients!

So get out your saucepan and get cracking!

We at Barbecuebible.com wish you a happy Pork-tober!

Five Barbecue Sauces for Pork

North Carolina Vinegar Sauce

Makes 2 cups.

This mouth-puckering condiment was America’s original barbecue sauce, and while a watery mix of cider vinegar, hot red pepper flakes, and salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it. The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In the western part of the state, ketchup is added for sweetness—a practice I’ve made optional here. Note: Some pit masters add liquid hot sauce in place of (or in addition to) hot red pepper flakes. Others add water to diminish the vinegary bite.

2 cups cider vinegar
1 to 2 tablespoons hot red pepper flakes
Salt and pepper (about 1 tablespoon of the former and 1 teaspoon of the latter)
2 tablespoons ketchup (optional)

Place the ingredients in a jar with a tight-fitting lid and shake until the salt dissolves. Alternatively, place the ingredients in a mixing bowl and whisk until the salt dissolves. To serve, mix with or spoon over pulled pork (smoked shredded or chopped pork shoulder). It’s also great with shredded barbecued chicken or duck.

South Carolina Mustard Barbecue Sauce

Yield: Makes 2 cups.

South Carolina’s contribution to regional American barbecue is mustard sauce. BBQ buffs in these parts understand the wonders that mustard can work on pork; how the spice enhances the meat’s sweetness, while the acidity cuts through the fat. A good mustard sauce is a study in balance: the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, which I’ve always found to be jarring on the taste buds. Call me a heretic, but I prefer the suaveness of Dijon-style mustard or a grainy mustard from Meaux in France.

2/3 cup Dijon-style mustard
2/3 cup dark brown sugar
2/3 cup cider vinegar
Salt and freshly ground black pepper (lots of pepper) to taste

Combine the ingredients in a saucepan and whisk to mix. Simmer for 3 minutes, then let cool to room temperature for serving.

Alabama White Barbecue Sauce

Visit Big Bob Gibson Bar-B-Q in Decatur, Alabama, and you’ll find a barbecue sauce unlike any on the planet. Created by a railroad man-turned-pit master in the 1920s, this piquant mixture of mayonnaise, vinegar, and black pepper has accompanied barbecued chicken for five generations of pit masters. Well, let me assure you, this singular sauce is equally delicious on pork. I know the mayo thing sounds strange if you’re not from Alabama, but take my word for it, it’s awesome.

Makes 3-1/2 cups.

2 cups mayonnaise
1 cup cider vinegar
1/2 cup prepared white horseradish (optional)
Freshly ground black pepper and salt (you’ll need about 2 teaspoons of the former and 1 teaspoon of the latter)

Place the ingredients in a deep mixing bowl and whisk until smooth. Add salt and pepper to taste.

Pineapple-Chile Salsa

Recipe courtesy of Cooking Light Magazine.

Serve at room temperature over grilled pork or fish.

Stir together 2 cups finely chopped fresh pineapple (about 12 oz.), 2 thinly sliced scallions, 1 seeded and finely chopped red Fresno chile, 1/2 seeded and finely chopped serrano chile, 1 Tbsp. chopped fresh cilantro, 1 tsp. lime zest, and 1/4 tsp. kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.

Chipotle Molasses Barbecue

Smoke and fire are what make barbecue barbecue and they’re about to electrify the sauce to go with it. The smoke comes from chipotles—Mexican smoked jalapenos. The fire comes from the chilies, plus Sriracha and horseradish mustard.

2 cups ketchup
1/4 cup Sriracha
1/4 cup horseradish mustard or Dijon-style mustard
1/4 cup bourbon whisky
1/4 cup molasses
2 tablespoons brown sugar (light or dark—your choice), or to taste
1 tablespoon Worcestershire sauce
1 tablespoon Sambuca
1 tablespoon minced chipotle chili with can juices (or to taste)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground black pepper

Combine the ingredients in a heavy saucepan and bring to a boil over medium heat. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 10 minutes. Correct the seasoning, adding pepper or sugar as desired. Let the sauce cool to room temperature for serving. Store in clean jars away from heat or light. Refrigerated, the sauce will last for at least a week.

Whether you like your pork tangy, sweet, smoky, or spicy, there’s a sauce here that hits the spot. Each one tells a story from a different corner of American barbecue, and every spoonful adds its own twist to the meat we love most. Fire up the grill, grab your favorite cut of pork, and taste your way through these classics.

Hungry for more? Sign up for our Up in Smoke newsletter and get a FREE copy of Steven Raichlen’s Burgers e-book—packed with recipes and grilling tips you won’t want to miss.

Releated Posts

• Barbecue Sauces from Around the World
• Soda-Based BBQ Sauces: 3 Easy Recipes
• 8 Must-Try Regional Barbecue Sauces

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Five Great Barbecue Sauces for Porktober! appeared first on Barbecuebible.com.

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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Pork Recipes on BarbecueBible.com

• Cider-Brined Pork Chops
• North Carolina Pulled Pork
• Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad

More Blogs on Pork

• Perform a Smoky Miracle: Pulled Pork Perfection
• How to Make 3-2-1 Pulled Pork in 6 Hours Flat
• In Praise of Pork Loin

Pork Steaks: Frequently Asked Questions

What are pork steaks?

Pork steaks come from the shoulder (or pork butt) of the pig. They’re rich in flavor, tender when slow-cooked, and often much cheaper than chops or ribs.

Why use Coca-Cola in this pork steak recipe?

The sugars in Coke caramelize beautifully while cooking, giving the pork a glossy, sweet glaze. Its mild acidity also helps tenderize the meat.

Can I use diet soda or another cola instead?

Regular Coca-Cola works best since the sugar is key to the caramelization and flavor. Diet sodas or other brands won’t give the same rich glaze.

What’s the best way to serve Coke-braised pork steaks?

Serve them whole with mashed potatoes, rice, or cheesy grits—or shred them for sandwiches topped with slaw. The sweet and tangy sauce pairs perfectly with classic sides.

Can I make these pork steaks ahead of time?

Yes! The flavor actually deepens overnight. Store leftovers in the fridge and reheat gently—or enjoy them cold right from the fridge.

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The post Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal appeared first on Barbecuebible.com.

I’ll be honest — the first time I made pork belly burnt ends, I ate way too many straight from the smoker. There’s something about those caramelized, sticky edges and that incredibly tender meat that makes it impossible to stop at just one piece. My family now requests these for every backyard gathering, and I’ve […]

The post Pork Belly Burnt Ends appeared first on Simply Meat Smoking.

When I first tasted a proper banh mi, I understood why this sandwich has such a devoted following. It’s one of those rare dishes where every element plays a role—the crispy bread, the rich meat, the sharp pickles, the fresh herbs. Nothing overpowers anything else. This version uses pork belly cut into chunks instead of […]

The post Banh Mi Sandwich Recipe appeared first on Simply Meat Smoking.

These pulled pork sandwiches have become my go-to meal when I need to feed a crowd or just want an easy dinner that practically makes itself. The pork turns out incredibly tender after hours of slow cooking. When you pile it high on buns with some simple coleslaw, you get a satisfying meal that works […]

The post Pulled Pork Sandwiches appeared first on Simply Meat Smoking.

This Asian-style cubed pork belly takes time, but it’s worth every minute. After 2.5 hours of slow braising, the meat becomes incredibly tender while the caramelized glaze creates a sticky coating that clings to every piece. It’s perfect for Sunday dinners or when you’re entertaining guests who love comfort food with bold flavors. Braised Asian […]

The post Sticky Asian Pork Belly appeared first on Simply Meat Smoking.

Here at Barbecue Bible, tailgating is one of our favorite times of the year. There’s just something about parking-lot smoke, the clink of cold drinks, and the smell of barbecue drifting through the crowd that makes game day unforgettable.

Personally, I’m more of a hockey guy (Go Canes!). But for this showdown, we’re borrowing a page from football and breaking down the ultimate barbecue rivalry—Chicken vs. Pork—across four quarters.

In each quarter, I’ll showcase one recipe for chicken and one for pork, putting them head-to-head in a few different categories. I’ll call the winner of each quarter—but remember, these are just MY opinions.

First Quarter: Finger Foods

Chicken

Pork

The Winner: I live in North Carolina—and here, pulled pork is non-negotiable at any tailgate. They’re tangy, saucy, and downright addictive. Pork takes the first quarter.

Second Quarter: Grilled Classics

Chicken

Pork

The Winner: Well, hopefully Steven doesn’t can me for this. But pork wins again. Ribs are the ultimate barbecue touchdown—sticky, smoky, and crowd-pleasing. Pork goes up 2–0.

Third Quarter: Global Flavor

Chicken

Pork

The Winner: Chicken rallies back! Jerk skewers are spicy, portable, and an absolute blast of flavor. Chicken claws back a point. Score now 2–1.

Fourth Quarter: Final Showstopper

Chicken

Pork

The Winner: This one isn’t even close for me. I’m a sucker for Alabama white sauce—especially Big Bob Gibson’s original recipe. It’s creamy, tangy, and unforgettable. Chicken takes the fourth quarter, no question.

Overtime: The Final Call Is Yours

By my scoreboard:
– Q1: Pork – I mean…Carolina pride baby!
– Q2: Pork – C’mon, Ribs are BBQ royalty!
– Q3: Chicken – Jerk skewers bring the fire!
– Q4: Chicken – Alabama White Sauce all day long!

Which means, in my opinion, the final score is tied 2–2.

So here’s where I hand it over to you: Which meat wins your tailgating showdown—Chicken or Pork? Let us know on social media (links below).

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Battle of the White Meat: Chicken vs. Pork – The Tailgating Showdown appeared first on Barbecuebible.com.

A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

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Grilled Pork Roast Alabama White Sauce, we found a huge manager’s special on pork sirloin roasts and bought 6 packages thinking of all the good things we could do with these. How about starting with a simple grilled pork roast with a delicious white style BBQ sauce? That’s what we did as a Grilled Pork […]

This slow cooker pulled pork has been my family’s favorite for years. You simply rub the pork with spices, add it to the slow cooker, and let it do all the work. After 8 hours, you get tender, flavorful meat that’s perfect for sandwiches. I always make the coleslaw fresh – it adds a nice […]

The post Pulled Pork Burgers appeared first on Simply Meat Smoking.

These pulled pork sliders are absolutely irresistible! Tender, smoky pulled pork gets piled high on soft slider buns and topped with crisp, tangy coleslaw for the perfect bite. They’re incredibly easy to make, feed a crowd without much effort, and always disappear faster than I can make them. Perfect for game day gatherings, backyard parties, […]

The post Easy Pulled Pork Sliders appeared first on Simply Meat Smoking.

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs. Last year, in what turned out to be one of my most visited blog posts to date, I wrote:

And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them will react with delight and will declare you a genius. My guests sure did, and I did not deflect their praise. And yet … and yet … I felt a certain discomfort accepting my guests’ compliments. These were good ribs. Safe ribs. Ribs by rote. These were ribs almost anyone could love on account of their moistness and tenderness.

(If you are unfamiliar with it, the 3-2-1 approach calls for smoking the ribs for 3 hours, cooking for 2 hours tightly wrapped in foil, and unwrapping for the final hour for a total of 6 hours.)

This barbecue-by-the-numbers method is undeniably popular among backyard pit masters and on the competition circuit, where it is believed to have originated. So why do I keep revisiting it? I have never been totally satisfied with ribs barbecued according to the 3-2-1 formula. Sometimes, the chew skews from tender to mushy. The bark softens in the steam while the ribs are foiled. The rub disappears. The flavors seem dialed down, a bit washed out, almost like boiled ribs.

After experimenting, I identified the primary cause of the problems: The ribs were simply spending too much time in the steamy environment of the foil.

I’m now a proponent of the 3-1-1 method. (Not as catchy as 3-2-1, but oh well.) Below are the particulars. Note: If using baby back ribs, cut the smoking time down to 2 hours.

Step-by-Step Guide to the 3-1-1 Method Ribs

• Start with the best spare ribs you can buy, preferably heritage breed and never frozen. Buy St. Louis-style ribs or trim them yourself. One rack feeds 2 to 3 people. Remove the papery membrane from the bone side of the ribs as it impedes the absorption of smoke and spices.

  

• Apply your favorite rub (I’m partial to my Planet Barbecue Kansas City Smoke Rub) to both sides of the ribs an hour or so before you intend to cook. The salt in the rub draws some of the moisture from the surface of the meat, giving you better bark.

• In the meantime, set up your smoker according to the manufacturer’s instructions and preheat to 250 degrees F. (Alternatively, set up your charcoal grill for indirect grilling and preheat to the same temperature.) If using wood chips to generate smoke, soak in water for at least 30 minutes, then drain. (I don’t bother soaking wood chunks.) Place a shallow pan of water in the cook chamber if not using a smoker with a built-in water pan. You could add moisture to the ribs by mopping, but repeated opening and closing of the lid compromises the temperature’s stability.

• Once the temperature has stabilized in your smoker or grill, arrange the ribs on the grate, bone side down. If smoking several racks at once, use a rib rack. Immediately close the lid. Smoke for 3 hours, replenishing the fuel, water, and/or smoking wood as necessary.

• For each rack of ribs, tear off a rectangle of heavy-duty aluminum foil large enough to completely enclose the ribs. Quickly remove the ribs from the smoker or grill and replace the lid to avoid heat loss. Place each rack, meat side down, on a piece of aluminum foil and bring up the sides. If desired, pour 1/4 cup of apple cider, beer, ale, or other flavorful liquid on top of the bones and dot with thin slices of butter. Bring the edges of the foil together and fold to make a tight package. Return to the smoker or grill and cook for 1 hour. (You no longer need to add smoking chips or chunks to the fire.)

  

• Remove the ribs from the smoker or grill. (Again, work quickly to maintain cooking temperatures.) Carefully open the foil package; wear heatproof food gloves to avoid steam burns. Insert a toothpick between the bones in the thickest part of the meat; it should penetrate fairly easily. Using tongs, lift the ribs from the foil. Discard the foil. Reserve the juices, if desired, and boil down to make a glaze. Don’t bother if you’re only doing 1 or 2 racks.

• If desired, dust the ribs lightly with more rub. Return to the smoker or grill, meat side up, or to the grill rack. Cover and continue to cook for 1 hour. Again, insert a toothpick between the bones to test for doneness. If the toothpick doesn’t penetrate easily, continue to cook until it does, testing at 15-minute intervals. (Another test for doneness requires you to lift the rack of ribs up by one end. If it begins to bend and form a shreddy crack between the middle bones, the ribs are tender.) If you made a glaze, apply it now. I like to serve barbecue sauce on the side. But you can apply it the last 30 minutes of the cook or sizzle it in over a hotter grill for the last 5 minutes. Please note that sweeter sauces burn easily, so watch them carefully.

Bottom line? The success of ribs, like brisket or pork shoulder, still depends on human intuition. Use the above formulas as guidelines, recognizing that a particular rack of ribs might need more or less time on the grill. Be flexible. If the ribs are done before your guests arrive, loosely wrap them in foil and stow in an insulated cooler until serving time. If the ribs need more time, have some interesting grilled appetizers at the ready.

Do you have a fail-safe method for barbecuing ribs? Please share it with us on social media!

Related Reads

• Master Ribs: 6 Steps to Perfect Barbecued Bones
• 6 Things You Need to Know About Pork Ribs
• First‑Timers Ribs: A Foolproof Recipe

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The post 3-2-1 Ribs Revisited: Is It Time for New Math? appeared first on Barbecuebible.com.

All photos by Rob Baas.

You loved our 3-2-1 rib blog so much, a monster 70K people viewed it.    Which makes me believe it’s time to revisit another of our popular rib blog—and a technique involving wrapping, foil, butter, and apple cider: the McRib.   Or more precisely, our version of the McRib—that infamous sandwich made famous by McDonald’s. 

–Steven

Like so many other American high school kids who needed gas money, my first job was at the local McDonald’s. Had the McRib been on the local menu back then, I might be working there still.

If ever there was a fast food item with a cult following, it is the McRib. It doesn’t really make any sense, although scarcity and nostalgia probably play big parts. I might go a year or two without visiting any McDonald’s anywhere, but when the “McRIB IS BACK” sign grabs my attention I’ll pull the e-brake and slide backwards into the drive-thru line if need be.

The McRib in one word: messy. The mystery meat is slathered in so much sauce that it’s hard to keep everything between the lines and even harder to keep everything off your shirt. Somehow it works. The sweet and tangy sauce reminds one of backyard BBQ fare so overly sauced that sauce is all you taste. The contrasting crunch of sliced onions and pickles adds a welcome touch of reality.

The weak link is the meat patty, which is somehow colorless and tasteless at the same time. The only redeeming quality is its shape that resembles a cute little rack of ribs.

What if we could make a McRib sandwich at home by using real smoked rib meat without the bones? One that would look and taste like a BBQ rib sandwich, because it is!

The Plan

I’m fortunate to have a Farmers Market that is stocked with local producers of top-notch meat. Our beef farmer is the one who named this sandwich The McRob.

My market friends from Stoney Creek Farm specialize in pork products. Among other things, they sell small packages of pork ribs you won’t find at the grocery store—back rib sections that are often cut into perfect sandwich-sized portions. [We’ll figure out how to make a sandwich from any rib cut later, but these are a great place to start.]

So, how do we turn these ribs into a sandwich patty without the bones? Overcook them! We’ll smoke them, and then we’ll experiment with ways to keep cooking them until the ribs slip out.

Take I

The plan is to smoke the ribs for a couple hours and then cook ’em in a steam pan with some liquid stuff and some sweet stuff until they’re fall-off-the-bone tender. Once they’re in the pan it doesn’t matter how you cook them, but we want to stay in the 225-250 temperature range for the whole process.

We’re not being picky about rubs or sauce yet—here we used Rendezvous seasoning and a homemade BBQ sauce.

NOTE: It is absolutely crucial that we remove the membrane from the back of the ribs before smoking. Otherwise, the bones aren’t going to fall or slide out.

It worked better than expected. When the bones are ready to slip out, we have the perfect sandwich patty. One that deserves a BBQ sauce bath before meeting the bread, the pickles, and the onions.

Bam! The McReal McRib.

This could be the best sandwich we’ve ever made at home.

Take II

For the second attempt we used a slow cooker to overcook the ribs after they were smoked. The same Rendezvous rub and homemade sauce was used this time.

The onions and peppers added a little flavor, and—like the first method—it was easy enough to periodically check the ribs to see when the meat was ready to leave the bone behind.

These sandwich patties were not very uniform in size, so the small one went on a hamburger bun with some mustard greens and grilled onions and peppers.

Take IIIA

We don’t talk about Take IIIA.

Take IIIB

This time we tried cooking the ribs in foil for a few hours after smoking. The popular 3-2-1 method for spare ribs translated into a 2-2-0 plan for these small cuts—two hours in the smoke followed by two hours in the foil and that’s that.

NOTE: Since we’re not talking about Take IIIA anymore, it’s worth remembering that we always remove the membrane from the back of the ribs.

I don’t usually wrap BBQ ribs when smoking them. But when I do, I like to lay them upside down on a strip of brown sugar before adding pats of real butter and a strip of honey on top (the bone side). Before closing the foil I also add some beer or apple juice. This works great for our sandwich purposes, and cooking them this way has the added bonus of making it easier to pull the bones out when they are unwrapped because the ribs are already bone-side up.

These patties were pretty small, so here’s to the first Double McRob. As far as flavor goes this one was probably the closest to the McRib because we used Sweet Baby Ray’s for sauce. Cheers.

Conclusions [Not Really]

We can definitely make a better rib sandwich at home than we can purchase in a drive-thru. Sandwiches that feature real rib patties full of smokey goodness that are shaped like ribs because they are ribs. We can mimic the original formula (which is pretty darn good), or we can use the bread of our choice, the sauce of our choice, and the toppings of our choice. The first method we tried seemed to work best, but all three delivered.

Victory!

Wait…

What if we don’t have access to small rib cuts, such as the ones from Stoney Creek?

Uncharted Territory

If the concept works for small rib cuts, it should work for a full rack of ribs, right?

We experimented with a rack of St. Louis-style ribs using Steven Raichlen’s All-Purpose Barbecue Rub, and of course we removed the membrane before applying the rub. And this time I added another step. After removing the membrane I cut a slit down each side of the rib bones, hoping that would help them separate from the meat after cooking. It worked.

Normally we would eat the ribs when the bend test says they are ready, but we’re trying to overcook them so they were just getting started after Step 1.

After four hours of smoke and another 2.5 hours of cooking while wrapped, the meat was very tender. Most of the bones pulled right out along the cuts we made before cooking, but some took a little work with a small knife. After about eight minutes all the bones were out and we had one full-size rib patty ready for the biggest legit McRib-style sandwich ever.

A large loaf of French bread from the grocery store bakery was a perfect fit! We sauced the bottom of the ribs first and put the bottom bun on before flipping the whole thing over onto a cutting board. Then more Sweet Baby Ray’s for the top before the onions and pickles.

And here it is. A whole rack of real smoked ribs turned into the biggest and most authentic McRib-style sandwich we’ve ever seen. Or tasted.

This is either one ridiculously big sandwich, or five big-enough sandwiches!

READ MORE:

• Raichlen on Regional-Style Ribs!
• The 3-2-1 Method for Ribs
• 22 Rib Tips! Up Your Game with Slabs & Bones
• 10 Steps to the Perfect Burger

The post The “McRob” McRib: A REAL Barbecued Rib Sandwich appeared first on Barbecuebible.com.