ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

This video is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22

This time we are cooking Baby Back Ribs in 3 Hours

If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo

Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Servings4
Calories248kcal
Cost20

Instructions

  • Setup kettle with 2 Weber baskets full of Kingsford blue briquettes. Put one charcoal starter in each basket and then light.
  • Let the charcoal burn for 10 to 15 minutes and then put grill on with the pit probe attached. Plug pit probe into the Signals Thermometer and then set the Billows for 300F.
  • Put the cover on and make sure the vents are set at 1/4 to 1/6 open depending on your elevation.
  • Now time to prepare ribs. Take ribs out of the packaging and put on the preparation area. Find the dullest butter knife you can find. Now on the narrow side of the ribs take your knife and find the end of the membrane. Free the end up so you can grab it with a paper towel and then slowly pull it off.
  • Now put one of the rib racks into a large foil pan and then add the rub. The rub we are using is Montreal Steak Seasoning. Here is the label and as you can see you can use it on pork. Actually all it is salt, pepper, and garlic with a few extra things thrown in. It is great on ribs
  • Now put the rub on the ribs. Make sure you do both sides and I use about 1/2 cup of run on each rack.
  • Put the rib on to the SOLIGT Extra Large Stainless Steel Rib Rack that fits perfectly between the weber baskets then put lid on and let cook for 1 hour.
  • After 1 hour ribs should have a dark mahogany color and need to be foiled.
  • Take a large sheet of Heavy Duty foil and put ribs in middle and fold up around the rib. Add 1/2 of pineapple juice and then seal up the foil around the ribs.
  • Put foiled rib into a large foil pan and then put back on the grill. So it will fit you might have to push in the corners. Now cook for another hour.
  • Remove ribs from foil and lay ribs with meat side up in the bottom of the foil pan but leave foil pan on the grill. Now with a silicon brush to paint on Stubbs Heat and Sweet sauce but only do it on the top side of the ribs. Put kettle lid back on and cook for 30 more minutes.
  • Remove ribs from the grill and let them rest for 10 minutes. After resting slice ribs and eat.

Video

Nutrition

Serving: 3oz | Calories: 248kcal | Protein: 20g | Fat: 18g

Matanza – A New Mexico Celebration

In this country there is no better place to find the preservation of the old Spanish ways than New Mexico, as this state is well known for having been isolated hundreds of years by vast rugged distances and warring Indians.

So well preserved are the origins of the American West that even the 15th century “foundation” livestock scarcely available in other parts of the world thrive in New Mexico. You can still find descendants of the rugged, enduring, power house-in-a-small-package Spanish Barb horses, Churra sheep, and Corriente cattle. You can hear cowboy history in the old, spoken Spanish. Although these old vaqueros are increasingly hard to find, there remain a few smaller than average, more rugged than average Onate colony decendents who will speak to you in the 15th century Spanish of the conquistadores preserved through fifteen generations of oral tradition.

Happily, to this day, the romance of wide open western spaces lives on in New Mexico. The Spanish caballero, already sporting a legacy of proud horsemanship even before Columbus’ arrival in North America, saw the first rodeos whenever young vaqueros had some free time, an opportunity to turn work into play, and to show off their skills.

The first American Rodeos which took place in the early 1600’s were conducted by the first American cowboys, the Spanish vaqueros. Two hundred twenty three years before the first easterners arrived in Texas to learn the art of cowboying the vaquero was already a folk hero in New Mexico. He had come to be known as a horseman of great skill and bravery. He was a solid comrade with his fellow vaqueros and a die-hard loyalist to his ranch and it’s brand. He was looked up to by wranglers as a man who could rope anything that moved and ride anything that bucked. He could successfully do just about anything from a saddle. During the time of these first rodeos standardized rules and point systems were developed to determine who would win the vaquero competitions. “Jueces de campo,” or rodeo judges presided over the rodeos to settle ownership disputes and assure that stock were branded correctly. Generally the vaqueros tended the stock on the open range until it was time to sell, brand, or butcher the animals. Anyone of these events required a rounding up of the animals – “al rodear.” This was called a rodeo.

The killing (butchering) of an animal which frequently accompanied a rodeo was called a “matanza.” The first recorded references to a Rodeo in the official republic of the United States are made in old New Mexico family journals.

As matanza researcher Cynthia Martin explains “A traditional Matanza is a family and community-gathering event, with friends and neighbors helping in the labor-intensive job of processing a large pig, goat or sheep”.

“Taking at least an entire day, the process goes from the slaughtering the animal and butchering the meat to cooking the various meat products and preparing what is left for distribution and storage. Of course all those helpers also need to be fed, so the women in the family plan and prepare large amounts of food for the event.”

Today some Matanza celebrations are coming back. They are more in the tradition of Home cooking, Family and friends in the 21st century.

Historically the celebration was done in the winter to prevent spoilage and so the tradition is carried on in the winter today too.

The Hispano Chamber of Commerce in Valencia County New Mexico have begun the tradition again and made it into a fund raising event. Teams compete each year for prizes in the butchering slaughtering and preparation of traditional matanza foods.

Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

One of the most popular appetizers at any BBQ party is Jalapeno Poppers. Why are these better for they have Sriracha and Bacon? Everything is better with Sriracha and Bacon.

Print Recipe
CourseAppetizer
CuisineAmerican
Keywordbacon poppers, jalapeno poppers, sriracha poppers
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings12
Calories155kcal
Cost15

Ingredients

Ingredients

  • 24 Jalapenos
  • 2 8 oz package Cream Cheese
  • 2 package Real Thin Bacon – Cheap
  • 2 cloves Garlic Cloves
  • 4 tbsp Sriracha
  • 1 tsp Salt

Instructions

  • Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
  • Take your first pepper and cut off the top.
  • Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
  • Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
  • In the picture you can see how well this coring tool works.
  • Here you can see what your work area will look like when you are down to your last 6 peppers.
  • Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
  • Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
  • Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
  • Now run the processor till the color of the cheese is a light orange and the color is consistent.
  • Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
  • Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
  • This is what it looks like when it is loaded.
  • Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
  • This is what it looks like when filled.
  • Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
  • Here is what a peeper should look like when done.
  • Here is all 24 poppers in the rack and ready to be cooked.
  • Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
  • Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
  • When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.
    Bon Appetit

Video

Nutrition

Serving: 1popper | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 4.3g | Fat: 8.7g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 508mg | Fiber: 1.2g

Baby Back Ribs – GoSun Sport Solar Cooker Review

Baby Back Ribs – GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker.

The Challenge – 10 baby back ribs cooked in 2 hours with outdoor temperatures of 45F on a sunny day.


Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, solar cooking
Prep Time30 minutes
Cook Time2 hours 9 minutes
Servings2
Calories669kcal
Cost12

Ingredients

Instructions

Preparation

  • Select a medium or smaller rack of Baby Back Ribs.
  • Remove the membrane from the back of the ribs.
  • Now cut the ribs into two rib sections. Each session will be two ribs.
  • We will be using Weber KC BBQ Rub.
  • Cover both sides with the rub and then let the ribs sit in the refrigerator for 1 hour. This will allow the salt in the rub to permeated the meat.
  • Now insert the ribs into the GoSun Sport cooking tray.
  • It will be a tight fit but ou should get 10 ribs into the tray.
  • Now we add the liquid smoke. Liquid smoke is nothing more than smoke that has been reduced and liquified.
  • Just a few drops on each 2 rib section.
  • We will be cooking by temperature and not time se we now insert a micro food probe in the middle between the two ribs. Make sure you do not hit the bone.
  • Now slowly load the cooking tray ino the solar cooker. making sure that the seal is completely closed.

The Cook

  • This day the sun was out but the air temperature was 45F. The Sport solar cooker is not affected by the outside temperature.
  • The ribs reached the internal temperature of 200F in a little over an hours but we allowed the ribs to cook for 2 hours and 3 minutes.
  • We then removed the ribs from the cooking tray. They looked well cooked.
  • We then sliced the 2 rib sections so that we had 10 separate ribs.
  • The sauce we used was Stubs Sweet Heat and we applied a then coat of sauce on each rib.
  • We took a bite and the rib had the perfect tug. Not fall off the bone for that is overcooked but just a small tug and the meat comes clean from the bone.
  • I gave these ribs a huge thumbs up. Bob Appetit.

Video

Nutrition

Serving: 5ribs | Calories: 669kcal

Sous Vide Asian Pulled Pork

asian pulled pork

asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it's superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal

Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
Print Recipe
CourseMain Course
CuisineAmerican
Keyword3-2-1 method, daniel boone, gmg, spare ribs
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Servings4
Calories669kcal
AuthorWiley

Ingredients

Ingredients

Instructions

  • We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
  • First step is we need to square up the ribs by doing a St. Louis cut. First I find the end of the ribs and make a shallow cut. Using the knife you keep making deeper cuts till you cut all the way through. What you want is as close to a rectangle as possible with both sides parallel with each other. Now do not throw away and of the extra meat. That meat makes fantastic rib meat tacos or pork shepherd's pie.
  • Now with everything squared up you can now trim the flap meat that sits on top. These ribs had the membrane already removed but if the membrane is present it needs to be removed.
  • Repeat the same procedure on the second rack of ribs and then put both racks into a full-size foil pan.
  • Now it is time for the rub. On this cook, I am using the Everything Rub for Loot N Booty. It is a great pork rub but like they say it is good on everything, On these ribs, you need to use a lot of rub and you need to cover every inch. One reason why I use a foil pan is first I do not want to make a mess but second I do not waste any rub.
  • In a preheated grill set at 225F put ribs directly on the grate.
  • Now cook for 3 hours.
  • Remove ribs and place in to the same full size foil pan from before. I use a foil pan so I can put the sauce on right away and do have to worry about foil wrap messing up my sauce. The glazing sauce we are using is Southwest Sweet Heat BBQ sauce. Apply sauce to the top side of the ribs. I usually put two coats but just on top. Leaving one side dry make is a lot easier to handle the ribs and with two coats you have plenty of sauce and glaze.
  • Now this part is very important. You need to use a new lid. You then put the lid on and make sure that it Is completely sealed. The pan has to be airtight. By being airtight the ribs will not dry out and even more important the sauce will not burn.
  • Now it is back to the 225F grill to cook for 2 more hours.
  • Then remove lid and let ribs sit uncovered but still in pan for 1 more hour. Check at 30 minutes to make sure the sauce does not burn. After the final hour pull ribs for grill.
  • So this is how they should look. You want that dark mahogany color and the glaze should firm and not runny. When you cut the ribs the meat should stay together and the cuts should look very clean. No mushy ribs. As you can see as I cut the ribs they cut real clean and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board.
  • As you can see the ribs are firm, have a clean cut and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board. This method will give you perfect ribs every time.

Video

Nutrition

Calories: 669kcal

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce

pulled pork with white sauce

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, daniel boone, gmg, gmg daniel boone, pulled pork, white sauce
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings7
Calories690kcal
AuthorWiley

Instructions

  • Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce. We will start with my favorite rub and that is SPG. 1/2 cup of Kosher or Sea Salt.
    salt
  • 1/2 cup of Coarse Black Pepper.
    black pepper
  • 1/2 cup of Granulated Garlic.
    garlic
  • Mix Well.
    mix well
  • Apply Rub. When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender. If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.
    apply rub
  • This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.
    spray oil
  • Pre-heat grill to 275F.
    pre heat 275F
  • Place pork butt in the middle of the grate and insert meat temperature probes.
    butt in grill
  • When pork butt is at 160F internal temperature it is time to foil the roast.
    160F
  • Add 1/2 cup of Apple Juice to the pan.
    apple juice
  • Seal foil around pan.
  • Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.
  • Shred pork until pork is the right size for sandwiches.
  • here is the chart showing each part of the cook.
  • Add 1/2 cup of Big Bob Gipson White BBW Sauce.
  • Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.
  • Bon Appetite.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

pulled pork

pulled pork

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

Pulled Pork with White Sauce. This recipe review is my first on the Rec Tec Trailblazer grill. It is pulled pork with a simple homemade rub but also using Bib Bob Gibson White Sauce. Total cook time is just under 6 hours. We also incorporated the FireBoard Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, fireboard, pulled pork, white sauce
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings7
Calories706kcal
AuthorWiley

Instructions

  • To do this cook we started with a 7-pound pork shoulder with blade bone.
    pork shoulder
  • First, we need a simple rub.
    the rub
  • 4 tablespoons of kosher or sea salt.
    salt
  • 4 tablespoons of black pepper.
    black pepper
  • 4 Tablesppon of Minced Onion.
    onion
  • 4 Tablespoons of Garlic Powder.
    garlic powder
  • Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
    mix well
  • Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
    apply rub
  • Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
    spray oil
  • Preheat Trailblazer to 275F and then add pork shoulder to grill.
    preheat
  • Insert meat probes for both the grill and the FireBoard thermometer.
    meat probes
  • The Rec Tec App allows you to have full control over the grill as long as you have access to the internet. As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
    rec tec app
  • Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook. As you can see here is when the shoulder hit 160F and had to be foiled.
    160F
  • Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
  • Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
    remove bone
  • Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
    bear claws
  • As you can see the very dark part is the bark and the darker red sections are the smoke ring.
    finished pork
  • To finish this pulled pork I am going to use Big Bob Gibson's white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
    white sauce
  • Highly recommend the Rec Tec Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.
    firebpard thermpmeter

Video

Nutrition

Calories: 706kcal

Baby Back Ribs on the Rec Tec Bullseye Grill

ribs 880

ribs 880

Baby Back Ribs on the Rec Tec Bullseye Grill

In this recipe, we will be smoking baby back ribs on the Rec Tec Bullseye Grill.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Servings4
Calories669kcal
AuthorWiley

Instructions

  • In this video, we will be smoking baby back ribs on the Rec Tec Bullseye Grill First, we have to prepare the ribs and then mean we need to remove the membrane. Find a really dull butter knife.
    butter knife
  • Starting on the wider part of the ribs slowly lift the membrane using the dull knife. When there is enough membrane to grab use a paper towel to slowly remove the membrane The more membranes you remove the easier it gets.
    remove membrane
  • Now get a broiling pan and lay the ribs with the membrane side up. We now apply the rub. This time I am using Mc Cormick grill mates sweet and smoky rub. I do one rack of ribs at a time. First, I apply rub and then I spray with a vegetable oil so the rub stays in place. The reason you apply the rub first is you want the salts and sugars to dissolve in the meat. You do not want the oil to get in between the rub and the meat.
    apply rub
  • Then flip over the ribs and do it all over again. As far as oil I have tried many but any low-cost cooking oil will work. If you have the time you might want to let the rub sit for about thirty minutes. Then it is off to the grill.
    flip ribs and add more rub
  • You should pre heat the bullseye grill till it is a minimum of 225F. I find adjusting the Temperature dial to the 10 o clock position will get pretty close to temperature.
    10 o clock
  • I like my ribs without a lot of moisture but you could add apple juice, honey or even Parkay. Now cook for 2 more hours.
    foiled ribs
  • Remove the foil and be careful to not let the juice fall to the bottom of the grill. You can see how the ribs are bending they are technically done but we are going them dry out on the grill for another 30 minutes. I did not save the juices this time but if I had been doing mash potatoes I would of use them to make a gravy.
    last 30 minutes
  • So here is our FireBoard Session. We cooked for 4 hours and 38 minutes. Our average temperature was 231F and as you can see the Bullseye was extremely consistent on temperature. We cook for 2 hours on top of the GrillGrates
    fireboard 1
  • We then wrapped in foil for 2 more hours.
  • We then let the ribs dry out for 30 more minutes.
  • Ribs are now done and the first thing we look for are they tender and not mushy. They sliced very well and were consistent all the way from the outside rib to the middle ribs.
    cut ribs
  • I then took some of the meat from an end rib and boy was it tasty. One big greasy thumbs up.
  • Now we look to make sure the rib is not dry and has a well-developed smoke ring. The ribs were not dry and had a great looking smoke ring.
  • The next and last test is the tug test.
  • The meat is NOT falling off the bone but as you bite the meat come CLEAN from the bone. We call that a clean tug. All I can say is the Bullseye does a great job of smoking ribs.

Video

Nutrition

Calories: 669kcal

Pulled Pork on the Rec Tec Bullseye Grill – FireBoard Thermometer – Keto – HFLC

Pulled Pork on the Rec Tec Bullseye Grill - FireBoard Thermometer - Keto - HFLC

This is my first low and slow cook using a Rec Tec Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbullseye grill, pork shoulder, pulled pork
Prep Time30 minutes
Cook Time6 hours 30 minutes
Total Time7 hours
Servings8
Calories690kcal
AuthorWiley

Instructions

Real Time Chart of Cook

  • This is my first low and slow cook using a Rec Tec Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.

Setup Grill

  • First thing, we put a foil pan underneath where the pork shoulder is going to sit on the grate. The Bullseye does not have a drip pan and no one wants to clean the grease out of the bottom of the grill. We then put the ambient temperature probe right in from of the pork shoulder as close to the middle of the grill as possible.

Applying the Rub

  • Now we need to season the pork shoulder. For this cook, I am using only Adobo seasoning with Pepper as my rub. Adobo seasoning is my goto when making carnitas and wanted to give this pulled pork a Mexican flavor. Make sure you season all sides and I go around the roast two time. Adobo has plenty of salt and will still give you a nice bark without having to add any sugar. Actually, this recipe is great if you on a Keto diet.

Putting Pork Shoulder on Grate

  • Now make sure you have preheated the bullseye grill to at least 250F. One really cool feature of the fireboard thermometer is the moment you plug in a probe it will start data logging. Now center the pork shoulder over the foil pan and make sure the meat probe is in the middle of the roast but not touching the bone. Close the lid and set the pellet speed to third position from off or if you are x military set it at 10:00 a clock.

Cooking until 160F then Foil

  • Now three more hours and the pork shoulder is at 160F and will be foiled so it will not dry out. To be on the safe side I use a foil pan with foil wrap to make sure the pork shoulder is fully wrapped but if I get a tear I can keep the juices out of the bottom of the bullseye.
  • Leave the meat probe in and make sure the foil is not touching the probe. Now put the pork shoulder back on the grill and close the lid.

Carolina Mustard Sauce

  • Mix all ingredients well and then let the sauce sit for about 20 minutes.

Shred and Add Sauce

  • Shred with Bear Claws and then switch to two forks. Add Carolina Mustard Sauce to pork and then use forks to evenly spread the sauce over every inch of the pork. Now serve the pulled pork with your favorite coleslaw.

FireBoard Results

  • Here are the final results of the cook using the FireBoard Smart Thermometer. First Low and Slow cook on Bullseye Grill using FireBoard Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.
    fireboard final results

Video

Nutrition

Calories: 690kcal