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

Sous Vide BBQ Pulled Pork – Keto – LCHF

sous bide bbq pulled pork
sous bide bbq pulled pork

Sous Vide BBQ Pulled Pork - Keto - LCHF

This recipe incorporates sous vide cooking with BBQ smoking. The rub is very easy to do and simplifies the preparation process. I promise you this will be the most tender and moist pulled pork you can ever make.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordsous vide, sous vide bbq, sous vide pulled pork
Prep Time1 hour
Cook Time22 hours 59 minutes
Total Time23 hours 59 minutes
Servings8
Calories690kcal
AuthorWiley

Instructions

  • Pulled pork comes from the pork shoulder or Boston butt. This part of the pig has both fat and a lot of connective tissue.
    pig diagram

The Rub

  • First step, we will start with the rub. This is simple but very affective rub when doing a sous vide cook. One cup of Montreal Steak Seasoning. One quarter cup of Garlic Salt. Two tablespoons of Cumin. And two tablespoons of dry mustard.
    rub ingredients
  • Mix well in a mixing bowl and try to remember that we need the salt well distributed through the rub. The salt will act like a dry brine helping to not only season the pork but also tenderize it as the pork cooks.
    mix rub

Prepare for the Cook

  • Now go find the ugliest broiler pan you can find. Empty roast into pan keeping the juices from the bag. I roll the roast in the juices so the when I apply the rub the rub will stick to the roast Apply the rub to every inch of the roast. Make sure you use every bit of the rub for you need all the salt so the roast can tenderize.
  • Now here comes the real challenge. How do you get an 8-pound roast into an 11-inch wide bag? Put roast into vacuum bag without rubbing off the rub. This part is important for the bag end has to be clean so you can use the vacuum seal. Also if you have any rub left just put it into the bag.
    put in bag
  • Make sure the sealer is set in liquid or moist mode depending on your unit. Now vacuum seal the roast in the bag.
    seal roast in sous vide bag
  • I always double seal the bag at both ends when using larger pieces of meat. I have never had a bag failure when doing a double seal.
    double seal

Sous Vide Cook

  • Now it is into the bath at 165F for 24 hours.
    pulled port in sous vide bath
  • 24 hours later remove from bath and make sure you have a half size foil pan ready. Now carefully drain juices into the pan and then remove roast from the bag. You will need some of these juices when it comes to shredding the pork Now go get another foil tray and transfer the roast over. Remember to save the juices.
    remove from bag
  • Now it is time to pat down and dry the surface of the roast. I then sprinkle some more Montreal steak Seasoning. This will allow the roast to develop a crust or bark as we say in BBQ.
    pat down pork

The Smoke and Bark

  • Goes into the smoker or grill setup up for indirect cooking at 225F for 2 hours.
    in smoker

The Shred

  • As you can see it has a great bark. Also, it is extremely tender. I could have just used my hand to pull it apart. If you have ever done pulled pork you will know that it does not get any better than this. Not only is it tender but all the excess fat has rendered into the meat or meat juices that we saved.
  • First pass I use the big claws to break the roast into large pieces.
  • Now It is time to add some of the juice back. This is personal preference but I did add some apple cider vinegar and mustard to the juices.
  • Now the final pass and this time you use two forks and shredded it to your liking. Pulled pork is great in sandwiches, with eggs, in enchiladas, burritos and if you add onions and green salsa one of my favorites and that is carnitas.

Video

Nutrition

Calories: 690kcal

Sous Vide BBQ Baby Back Ribs – Keto – LCHF

Sous Vide BBQ Baby Back Ribs
Sous Vide BBQ Baby Back Ribs

Sous Vide BBQ Baby Back Ribs - Keto - LCHF

This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam's Club for $28.52. Or $9.51 a slab.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbaby back ribs, sous vide, sous vide baby back ribs
Prep Time1 hour
Cook Time13 hours
Total Time14 hours
Servings6
Calories669kcal
AuthorWiley

Instructions

  • This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam's Club for $28.52. Or $9.51 a slab.
    pig baby back ribs
  • As always the hardest part of doing ribs is just getting them out of the bag and second, you got to remove the membrane on the back of each rack. Some people do not see the benefit of removing the membrane but it is actually even more important to remove when cooking sous vide. The membrane Is going to stop the seasoning from entering the meat. Especially salt that actually helps tenderize the rib meat during the cooking process. To remove the membrane, I use a butter knife. The duller the better. Get under the membrane at the narrow end of the rack. Using a paper towel grab the end of the membrane and slowly pull.
  • Being pre-diabetic I do not use any rubs that contain sugar. Actually, I prefer rubs that add texture and a little heat without coloring or sweetening the taste of the meat. This cook I am using Montreal steak seasoning. If you want to make your own homemade version there is a link to our website showing you how to do it. https://learntobbq.com/recipes/homemade-montreal-steak-seasoning/ In addition, I am using Weber Bold Chipotle to add some heat.
    seasoned ribs
  • After applying the rub I then coat the ribs and rub with an oil spray. Use whatever type of oil spray that you like. This one says it is butter flavored but it is not butter. It is just soybean oil. I also use an olive oil spray that works just as well.
  • Now flip them over and do it all over again with the seasoning and spray oil.
  • Now we need to get the ribs into the cooking bags. I am using a vacuum sealer but you also use ziplok bags. If you use ziplok bags you will need to cut the racks in half so they can fit. Also, I bought my vacuum sealer for $80 so you do not need to spend a lot of money on a vacuum sealer. The one I bought was the Gourmia and it is listed above in Cooking Tools but do your own research and buy the one that is best for you. The secret to putting the ribs into the bag is to let gravity help. Also, I use the 11 inch wide bags. Hold the bag open in one hand and then grab the ribs from one end and hold directly over the bag. Slowly lowering the ribs into the bag. With a little practice, it really is not that hard. Just make sure you try and not rub any of the seasoning off.
  • Now on to the sealing. Make sure your unit is in regular vacuum and that it is set for moist or liquid mode based on your unit. I always double seal each end of the bag. Since I have been doing that I have never had a bag failure. As the air is removed make sure that there are no bubbles and that the bag makes complete contact with the ribs. Here is what it looks like when they are doubled sealed.
  • Now on to the bath. Pre-heat your sous vide cooker to 165F. Then put your ribs into preheated cooker cook them for 12 hours. You can go to a lower temperature like 145F but you will have to triple the time to 36 hours and have done both times and temperatures I believe the 165F for 12 hours texture is more what I like in a rib.
  • 12 hours later remove ribs from cooking bags. Pat dry and then reapply the rub. Very important to remove the moisture or the rub will absorb it and instead of a nice crust or bark you will have a mushy soft mess.
  • Now into a 275F preheated smoker or grill that is set up for indirect cooking. Let the ribs smoke for 1 hour.
  • As I cut them it hardly takes any pressure at all. These are very tender ribs. They also are cooked all the way through but still have a nice pinkest color. They also have that perfect mahogany color bark.
  • Now the Tug Test. First bite shows the perfect rib. Firm and not mussy but also extremely tender and the meat easily separates from the bone as you bite in. Second bite was just as good as the first.
  • The ribs from all three slabs were exactly the same. Usually, when just doing the full cook on the smoker some racks will be better than other. With sous vide cooking there was not a marginal rib in the bunch. These baby back ribs are the best I have ever cooked and were actually easier to cook than just using my smoker. Then I usually foil and add liquid halfway through the cook so the ribs will not dry out. Bon appetite.

Video

Nutrition

Calories: 669kcal

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

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