Barbecue Carnitas Smoked Tacos

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 is one of the cheapest ways to feed your family. This recipe is for tacos, but just change what you put it into. It could be burritos, enchiladas, or just a sandwich.

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

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 is easy to follow, resulting in great results. 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 actual work.

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 Crookston has cemented her place not only as a great Southern Delta chef but also as one of the preeminent pitmasters in the world. A four-time whole hog world champion, two-time world grand champion, the winner of the inaugural Kingsford Invitational, and 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.

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

Ingredients

BBQ Mother Sauce

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

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.

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 Montreal Steak Seasoning. 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

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 influential in America.

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

Ingredients

Pork Injection

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.
  • Because you are cooking to temperature and not time that you use a professional Barbecue Thermometer like the ThermoWorks BlueDot or for the BBQ enthusiast the ThermoWorks Signals. Links are above in the Cooking Tools section.

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 Montreak Steak Seasoning. 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