Sous Vide BBQ Pork Loin with Adobo – Keto – LCHF

sous vide bbq pork loin
sous vide bbq pork loin

Sous Vide BBQ Pork Loin with Adobo - Keto - LCHF

Sous vide bbq pork loin. This is an easy Sous Vide BBQ recipe that incorporates Adobo seasoning. It also is only 6 hours total including prep and cooking time. There is an up to 12 hours dry brining that is optional but will make your pork loin even more favorable and tender.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbarbecue pork loin, pork loin, sous vide
Prep Time30 minutes
Cook Time5 hours 30 minutes
Total Time6 hours
Servings6
Calories649kcal
AuthorWiley

Instructions

  • The pork loin is the area between the shoulder and the back legs of the pig. This meat is very lean and is also the most tender part of the hog. This pork loin was just under six pounds.
    pig loin
  • We will be using an adobo seasoning and besides the fact that it adds a lot of flavor it will also help tenderize the meat by acting as a dry brine. The one I'm using today is from Lowry's and this one also includes pepper. They also have a version without pepper if the pepper is an issue.
    adobo seasoning
  • Get a container. I like using a glass 15-inch by 10-inch rectangular baking dish. Put the seasoned loin into the dish. When seasoning make sure you cover every inch of the pork loin. The salt in the adobo seasoning will play a second role besides taste by acting as a dry brine. Adobo or Adobar in Spanish means marinade, sauce or seasoning. Adobo was employed initially as a method for food preservation but now its primary purpose is just to add a lot of great flavor to your meat. Now put the dish into the refrigerator for up to 12 hours so the loin can get the benefit of the Dry Brine.
    dry brine
  • So what is a Dry Brine? This is when the salt draws out the juices in the meat through osmosis. Next, the salt dissolves into these juices essentially turning into a wet brine even though there isn't any embedded liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins resulting in a juicy, tender, seasoned meat.
    dry brine
  • Now is the time to put the loin into a vacuum sealed bag using your vacuum sealer. Remove all the air from the bag and seal. if you plan on doing a lot of sous-vide cooking I highly recommend you buy one of these units. The model I bought was well under $100 and it is great for managing your food.
    vacuum sealed pork loin
  • I always double seal each end of the bag just to make sure we get no leaks.
    double seal bag
  • Now it is time for the bath preheat sous-vide bath to 137 degrees Fahrenheit put the pork loin into the bath and then cook pork loin for four hours.
    put into sous vide bath
  • Remove loin from the cooking bag and pat dry the loin with paper towels.
    pat dry pork loin
  • Preheat your smoker or barbecue grill to 275 degrees Fahrenheit if you're using a grill please set up for indirect cooking. Smoke the pork loin for one and a half hours.
    put pork loin into smoker
  • The outcome of this type of cooking gives you the best of both worlds. The meat will be extremely tender and moist. Also, the smoker will add just the right amount of bark, texture, and color.
    finished pork loin

Video

Nutrition

Calories: 649kcal

Sous Vide BBQ Country Style Ribs – Keto – LCHF

sous vide country ribs
sous vide country ribs

Sous Vide BBQ Country Style Ribs - Keto - LCHF

Sous vide actually means in French “under vacuum”. The French developed this cooking technique to put food in a plastic bag, remove the air and then put the bag in a hot water bath for a long time. This is the ultimate low and slow and makes a pit master cooking at 225F for 6 hours look like a short order cook. To give you an idea of how long sous vide takes. To cook a steak medium it is at least an hour, Chicken thighs take at least two hours to cook. A Brisket up to 48 hours. Yes, two full days. This recipe takes 8.5 hours but do not worry it is simple and your actual work time is about 30 minutes, max.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordcountry style ribs, sous vide, sous vide bbq
Prep Time30 minutes
Cook Time8 hours 30 minutes
Total Time9 hours
Servings8
Calories440kcal
AuthorWiley

Instructions

Preparation

  • Lay out a couple of paper towels then place country style ribs on top with plenty of space between. Now season with Montreal Steak Seasoning. Be generous and season both sides of these ribs (actually steaks). Next season the steaks with Go-Go Green Seasoning if you like the flavor of New Mexico green chile like I do.
    season country ribs
  • Put 3 season ribs into a vacuum seal bag and using vacuum sealer remove air and seal. Do that two more time until all 9 ribs are bagged and ready for the sous vide bath.
    vacuum seal ribs
  • Now put country style ribs into sous vide bath for 8 hours with the temperature set for 140F.
    sous vide 140F for 8 hours
  • After the 8 hours remove the ribs from the sous vide cooking bags but be sure to retain all the juices. These juices will be used to make out basting sauce.
    remove ribs from sous vide bag
  • Using paper towels make sure the ribs are completely dry. Try not to run the ribs or the seasoning is going to come off so just an easy pat is all you need.
    pat dry ribs
  • With all the juices you kept from the cooking bags move to a mixing bowl. Add the Garlic Aioli sauce, Worcestershire sauce, and Olive Oil Mayo and mix well with a whisp.
    mix basting sauce
  • By the time you have the sauce ready the ribs will have been on the grill or smoker for about 15 minutes. Now bast the ribs with sauce making sure they are completely covered. When done let the ribs cook for another 15 minutes and then remove.
    basting ribs with sauce
  • The ribs are now done and the fact that they really are a steak and not a rib it is best to eat them with a fork and knife.
    eat with fork and knife

Video

Nutrition

Calories: 440kcal

Best Ever Country Style Ribs – 2 Hour Cook

country ribs
country ribs

Best Ever Country Style Ribs - 2 Hour Cook

Every-time I make these ribs the family says why don't you make this more often. Country style ribs are really not even ribs but are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.
Print Recipe
CourseMain Course
CuisineAmerican
Keyword2 hour, best ever, country style ribs
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings8
Calories440kcal

Instructions

Preparation

  • Rub Killer Hog Rub all over ribs. Place in glass dish; cover and refrigerate several hours or overnight.
  • Stir together ketchup, water, vinegar, Worcestershire, mustard, brown sugar, oregano, basil, thyme and pepper in a medium-size bowl.
  • Transfer ribs to 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.)
  • Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
  • Cook ribs over medium coals or broil until crispy and browned about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook for 5 minutes more.
  • Combine all ingredients in a small bowl. Store unused dry rub in an airtight container in cool dark place.

Video

Nutrition

Calories: 440kcal

Barbecue Carnitas Smoked Tacos

carnitas smoked tacos
carnitas smoked tacos

Barbecue Carnitas Smoked Tacos

If you like pulled pork then you are going to love carnitas. Not only is it easy to make but if you are on a budget it one of the cheapest way to feed your family. This recipe is for tacos but just change what you put it into and it could be burritos, enchiladas or just make a sandwich.
Print Recipe
CourseMain Course
CuisineMexican
Keywordcarnitas tacos, pulled pork
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings12
Calories250kcal
AuthorWiley

Ingredients

Ingredients

Instructions

Cut Up Meat

  • Cut up pork shoulder so it is in approximately 2-inch cubes and put into a half size foil pan.
    carnitas cut up

Add The Other Ingredients

  • Add Onion, Garlic, 12 oz (half a bottle) of Salsa Verde, Chipotle Powder and Orange Juice in with the pork.
    carnitas cooked

The Cook

  • Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer. When the pork is ready, slice up the Avocado, Tomatoes, Onion, and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas pulled apart
  • When the pork is ready, slice up the Avocado, Tomatoes, Onion, Cabbage and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas smoked tacos

Video

Nutrition

Calories: 250kcal

Barbecue Spare Ribs in a Pressure Cooker – 1 hour and 40 minutes

Pressure Cooker Spare Ribs
Pressure Cooker Spare Ribs

Barbecue Spare Ribs in a Pressure Cooker - 1 hour and 40 minutes

This is a simple and quick (1 hour and 40 minutes) BBQ spare ribs recipe that uses a pressure cooker and a BBQ or smoker. Also, a barbecue sauce made with Sriracha Chili Sauce and Baby Ray's BBQ Sauce It is very easy to follow and the results come out great. Your family and friends will think you spent hours cooking when you only spent about 30 minutes preparing and the rest of the time the pressure cooker and BBQ are doing the real work.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordpressure cooker, spare ribs
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Servings4
Calories669kcal
AuthorWiley

Instructions

Rib Preparation

  • If our spare ribs have not been trimmed you need to square off the ribs so they are an St. Louis style cut. Besides that they look better it also makes them easier to cook and eat. Next, you need to remove the membrane. I use a butter knife to get under the membrane and then pull it off using a paper towel to get a better grip.
    st louis style ribs
  • Now cut the ribs in half so that they can fit in the pressure cooker. This is when I also make sure that they can fit into a half size foil pan.
    cut ribs in half
  • Now apply Killer Hogs rub to the ribs making sure you do both sides. Now stack ribs into the half size foil pan. As the ribs sweat the rub will really sick to the meat.
    apply rub to ribs
  • Now using the metal basket stack the ribs around the inside so it looks like the picture. This will allow the ribs to get the full benefit of the pressure cooker. Now insert basket with ribs into the pressure cooker. Now you add one cup of water to the pressure cooker. Now if you want ribs that have a little tug then set the cooker for 20 minutes. If you want it so the meat is falling off the bone then set the cooker for 30 minutes. Note: not all pressure cookers cook the same so you might have to try different time until you get it right.
    stack ribs inside basket

Making the Sauce

  • While the ribs are cooking you now have time to make the sauce and it is really easy. Start by putting 4 to 5 oz. of Sweet Baby Rays BBQ (you can use whatever sauce you like) into a mixing dish. Then add about 10 drops of Sriracha Chili sauce. Again taste it as you add more drops until it has the heat you want.
    make bbq sauce

The Cook

  • When the ribs are done remove them from the cooker and put them into a foil pan. At this time you will lather up the ribs with the BBQ sauce you just made. Make sure you cover every inch of these ribs. Also get the smoker or grill (in indirect heat mode) preheated to 250F. I use hickory wood or chips but again you can use whatever wood you would like
    lather up ribs
  • Put the ribs on the smoker or grill and let them go for 30 minutes. The pressure cooker has already cooked these ribs so all the smoker or grill is doing is adding a little char and smoke to the ribs.
    smoked ribs
  • These ribs came out great. The only thing they lacked was a smoke ring but the texture was right on. Very tender and moist but still had a very nice tug.
    finished ribs

Video

Nutrition

Calories: 669kcal

Melissa Cookston’s World Championship Baby Back Ribs

Melissa Cookston Ribs
Melissa Cookston Ribs

Melissa Cookston's World Championship Baby Back Ribs

Melissa Crookston has cemented her place as, not only a great southern delta chef but also as one of the preeminent pitmasters in the world. Four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and literally thousands of other trophies have proven her to be the winningest woman in barbecue. This is one of the recipes that allowed her to win the World Championship in Memphis, twice. Also in this recipe, you make everything from scratch including the rub and the sauce This is also a great recipe if you like Memphis Style Ribs.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, melissa cookston, world champion
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Servings12
Calories669kcal

Instructions

Preparation

  • For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin, and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
  • For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat on low. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well.
  • Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
  • For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
  • Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.

The Cook

  • Prepare a smoker to run at 225F using apple wood and cherry. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250F. Apply the basic BBQ rub and mustard to both sides of the ribs as before.
  • On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour 1 to 2 ounces of the grape juice into the bottom of each foil package, do not crimp foil to let steam out.
  • Return the ribs to the cooker for 2 hours, then test for tenderness. If they still have too much texture, leave them in for 20 to 30 more minutes. Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce.
  • Place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.

Video

Nutrition

Calories: 669kcal

Barbecue Pork Loin Recipe – Keto – LCHF

pork loin
pork loin

Barbecue Pork Loin Recipe - Keto - LCHF

The loin is the area between the shoulder and back legs and is the leanest, most tender part of the animal. This part of the pig is very lean and does not require long cooking times. Actually, it is the one part that is subject to becoming dry if overcooked.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue pork loin, keto, pork loin
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings8
Calories649kcal

Instructions

  • This one is really easy. The pork loin is one of the leanest and can be the tenderest part of the pig. It also has a tendency to dry out if not cooked properly.
    pork loin diagram
  • First, cover the pork loin with the Killer Hogs rub. Make sure that both sides are fully covered.
    pork loin rub
  • Preheat grill (in indirect cooling mode) or smoker to 250F. I like to use either hickory or oak wood when smoking.
    pre heat grill
  • Put pork loin in the middle of the grill or grate and close the lid.
    loin on grill
  • Check internal meat temperature using a handheld instant-read thermometer every 30 to 60 minutes. When the pork loin reaches 145F (approximate 3 hours) then pull it. Let it rest for about 10 minutes and then slice and serve.
    sliced loin

Video

Nutrition

Calories: 649kcal

Chris Lilly’s Six-Time World Championship Pork Shoulder

Pulled Pork Shoulder
Pulled Pork Shoulder

Chris Lilly's Six-Time World Championship Pork Shoulder

Lilly is the only five-time champion of the Memphis in May BBQ cook-off – aka the "Super Bowl of Swine" – and the author of Big Bob Gibson's BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint. The title is no joke: The Alabama BBQ joint is considered one of the most important and most influential in America.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, chris lilly, pulled pork
Prep Time1 hour
Cook Time16 hours
Total Time17 hours
Servings16
Calories706kcal

Instructions

Pre Cook

  • Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.
  • Apply a generous amount of rub onto meat. Pat so the rub will adhere.

The Cook

  • Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach at least 195°F.

Video

Nutrition

Calories: 706kcal

Johnny Trigg Method for Barbecued Pork Ribs

BBQ Ribs
BBQ Ribs

Johnny Trigg Method for Barbecued Pork Ribs

Johnny Trigg is an American celebrity chef and competitor on the competitive barbecue circuit. He is a two time Grand Champion of the Jack Daniels World Championship Invitational and has appeared on TLC reality television show BBQ Pitmasters. He also has a method for cooking ribs that he has now made public and here it is. Rub and BBQ sauce are still his secret so you will have to use what works for you.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordjohnny trigg, spare ribs
Prep Time2 hours
Cook Time5 hours 30 minutes
Total Time7 hours 30 minutes
Servings4
Calories669kcal

Instructions

Cook Preparation

  • Rinse ribs thoroughly. Remove the membrane from the back of the ribs. I use a Paper towel to grip the membrane for removal. I put a light coat of Garlic powder on the ribs and then apply a generous amount of Killer Hog Rub. If you have the time let the rub sit on the ribs for at least two hours. Preheat smoker to 225-230 degrees. Smoke ribs for 3 hours. Mist ribs with apple juice hourly. After 3 hours, remove ribs from the smoker.

Foil Ribs

  • Lay down some heavy duty foil. This is important for normal foil is going to tear and you will end up with dry ribs and a real messy smoker or grill that you will have to clean. Most markets do not carry the heavy duty foil. Click on the Heavy Duty Foil in the ingredients above if you want to buy it from Amazon.
  • Squeeze on about 3 to 4 Tbsp of Parkay. Use Parkay and not butter as Parkay will not burn like butter will. Sprinkle a generous amount of brown sugar over the Parkay. Squeeze on the Agave Nectar or Honey back and forth until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce.
  • Make sure that you mix all the ingredients together with your fingers so that is a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for 2 more hours.

Finishing Ribs

  • After 2 hours, remove the foil from the ribs and place them back in the smoker. I like to mop my favorite sauce at this point. Mop them front and back. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

Video

Nutrition

Calories: 669kcal