Oven Smoked Pork BBQ Ribs

Ingredients:

(2)Two meaty slabs fresh pork ribs

Smoke Marinade:
Liquid smoke
Fresh cracked black pepper
Coarse Hawaiian or Kosher rock salt
MSG (optional)

Dry Rub:
Chili powder
Garlic powder
Paprika powder
Onion powder

Procedure:

Remove as much of the thin membrane as you can from the bone side of the slabs and then wash them off and dry with paper towels. Rub ribs with a good amount of the smoke marinade and finally the dry rub. Allow them to stand at room temperature for about half an hour. If you can leave them over night, all the better.
Heat your oven to 250°. Lay ribs, bone side down, on racks and cook for about 5 hours or until the meat pulls away from the bone.

During the last ½ hour, you may choose to baste or mop the ribs with your favorite bbq sauce. If you use a thick barbeque sauce, cut it down with water so the sugar in the sauce doesn't burn and ruin all your hard work.

Enjoy!! :)

Oven Smoked Pulled Pork

Ingredients:

Smoke Marinade:
(2)Two 8-10lb Boston Pork Butts or Pork shoulder
Liquid smoke
Fresh cracked black pepper
Coarse Hawaiian or Kosher rock salt
MSG (optional)

Dry Rub:
Chili powder
Garlic powder
Paprika powder
Onion powder

Procedure:

Rub 8-10 lb untrimmed shoulder or pork butts with a good amount of the smoke marinade. Don't skimp! Let it stand for 15-20 minutes at room temperature or overnight in the refrigerator. Place it, fat side up, in a large aluminum roasting pan and apply dry rub all over the meat. Don't be stingy! Preheat oven to 250 degrees F. Place butts in oven and cook for 10 to 12 hours, maintaining a temperature of 250 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from oven and set aside to rest for at least 1 hour. Pull meat apart with 2 forks or slice and serve as a sandwich with coleslaw and bbq sauce as desired.

We ate ours with steamed asparagus spears, brown rice, apple sauce and of course the bbq sauce!

Enjoy!

:)

Texas Oven Smoked BBQ Beef Brisket

Ingredients:

11-12 lb. beef brisket
Garlic powder
MSG (optional)
Paprika powder
Hawaiian coarse rock sea salt or Kosher salt
Fresh coarse cracked black pepper
Liquid Smoke
Barbecue sauce

Procedure:

Pour Liquid Smoke over brisket, placed in a aluminum foil pan then generously sprinkle garlic, paprika, MSG, salt, and black pepper.

Place the beef brisket in the refrigerator overnight, covered.

When ready to cook, sprinkle both sides of meat with all spices again. Oven "smoke" for 5 hours uncovered in a 250 degree oven (very slow oven). Place foil over top of meat and sides of pan so meat will lie in good juices while it cooks for another 5 hours. Then uncover meat and pour/brush barbecue sauce over it and bake one more hour. (Allow to cool at least 1 hour before slicing. May crumble if served hot.) Once the meat has cooked the suggested five hours, it will have the appearance of a large piece of charcoal. Don't be alarmed! Smell it. Pull off a sacrificial end piece and try it. Wow! How good is that? Sneak a piece of meat every now and then. When the strands fall apart, or the inside of the brisket reaches around 200°, your brisket is ready. :)

Cut brisket across the grain. Serve with barbecue sauce on the side. Try not to smother it with too much sauce. You still want to preserve the savory smoky tender slices. mmmmm yum!!

We ate it with brown rice and steamed asparagus spears and butter garlic steak mushrooms.

Enjoy!! :)