Type what you have

Ingredients

• ✓ apple wood chip
• hickory wood chip
• cauliflower
• olive oil
• seasoned salt
• black pepper
• mayonnaise
• barbecue sauce

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
2. 2 Rub cauliflower head with olive oil and season with seasoned salt and pepper.
3. 3 Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
4. 4 Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
5. 5 Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

By Soup Loving Nicole

Ingredients

• ✓ apple wood chip
• pork sparerib
• salt
• yellow mustard
• bbq rub
• apple juice
• light beer
• hickory wood chip

Instructions

1. 1 Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
2. 2 Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
3. 3 Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
4. 4 Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
5. 5 Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
6. 6 Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
7. 7 Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
8. 8 Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

By Brian Genest

Ingredients

• ✓ apple wood chip
• paprika
• chili powder
• onion powder
• cayenne pepper
• salt
• black pepper
• pork back rib
• barbecue sauce

Instructions

1. 1 Preheat the smoker to 225 degrees F (110 degrees C).
2. 2 Mix together paprika, chili powder, onion powder, cayenne pepper, salt, and pepper in a small bowl until well combined; rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
3. 3 Place the rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 hours and 30 minutes.
4. 4 Remove ribs from the smoker; cover with barbecue sauce. Wrap with aluminum foil. Let rest for 30 minutes.

By How To Smoke

Ingredients

• ✓ apple wood chip
• water
• sodium nitrate
• sugar-based curing mixture
• salt
• brown sugar
• maple syrup
• pork belly
• maple wood chip
• cherry wood chip

Instructions

1. 1 Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
2. 2 Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
3. 3 On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
4. 4 Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

By rpihulak

Ingredients

• ✓ apple wood chip
• hickory wood chip
• pork top loin roast
• rosemary
• garlic
• olive oil
• pepper
• salt
• rosemary
• lemon
• lime
• aluminum foil

Instructions

1. 1 Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.
2. 2 Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.
3. 3 For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on lightly oiled grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours. Add remaining wood chips halfway through grilling.
4. 4 For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 ¼ hours.
5. 5 Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.

By Reynolds KitchensR

Ingredients

• ✓ apple wood chip
• brown sugar
• sea salt
• white pepper
• onion powder
• cayenne pepper
• lemon peel
• apple pie spice
• pork back rib
• vegetable oil
• hickory wood chip
• apple juice

Instructions

1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Ingredients

• ✓ apple wood chip
• brown sugar
• paprika
• mustard
• salt
• garlic powder
• onion powder
• coriander
• pork sparerib
• vegetable oil
• hickory wood chip
• apple juice

Instructions

1. 1 Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2. 2 Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
3. 3 Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
4. 4 Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
5. 5 Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.

By Smithfield®

Ingredients

• ✓ apple wood chip
• black pepper
• kosher salt
• garlic powder
• onion powder
• lemon juice
• hot pepper sauce
• jalapeno pepper
• apple cider vinegar
• apple cider
• pork sparerib
• cayenne pepper
• jalapeno seasoning salt
• cinnamon
• cumin
• kosher salt
• onion powder
• black pepper
• paprika
• garlic powder
• chili powder
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Make the ribs: Mix brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, salt, cumin, cinnamon, jalapeño seasoning, and cayenne pepper together in a small bowl.
3. 3 Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight.
4. 4 When ready to cook, prepare an outdoor charcoal grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill is preheating, make the mop sauce: Stir cider, vinegar, jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, lemon juice, salt, and pepper together in a medium bowl.
5. 5 When the coals are gray and ashed over, place two handfuls of soaked wood chips directly on them. Place ribs onto the grill grate, bone-side down. Cover and cook for 3 1/2 to 4 hours. Every hour, baste ribs with mop sauce and throw handfuls of soaked wood chips onto the coals. Add more coals as needed to ensure the cooking temperature doesn't drop below 225 degrees F (110 degrees C). Discard any leftover mop sauce. Serve warm.

By Tanlor

Ingredients

• ✓ apple wood chip
• chili powder
• salt
• garlic powder
• black pepper
• pork sparerib
• apple cider vinegar
• water
• hickory wood chip
• barbecue sauce

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
2. 2 For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
7. 7 Cut the racks into 3- or 4-rib sections and serve.

By Smithfield®

Ingredients

• ✓ apple wood chip
• kosher salt
• brown sugar
• cinnamon
• anise seed
• fennel seed
• black pepper
• clove
• pork sparerib
• hickory wood chip
• hoisin barbecue sauce

Instructions

1. 1 About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2. 2 Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. 5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6. 6 Serve ribs with remaining barbecue sauce.

By Smithfield®

Ingredients

• ✓ apple wood chip
• pork back rib
• brown sugar
• sea salt
• onion powder
• chili powder
• paprika
• black pepper
• honey
• soy sauce
• plum jam
• apple cider vinegar
• chili garlic sauce
• hickory wood chip
• tamarind juice

Instructions

1. 1 About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
2. 2 Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
5. 5 Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
6. 6 Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

By Smithfield®

Ingredients

• ✓ apple wood chip
• cherry preserves
• black pepper
• chipotle chile powder
• garlic powder
• onion powder
• chili powder
• worcestershire sauce
• water
• water
• white vinegar
• distilled white vinegar
• brown sugar
• ketchup
• apple juice
• hickory wood chip
• pork back rib
• black pepper
• garlic powder
• onion powder
• chipotle chile powder
• paprika
• salt
• brown sugar

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7. 7 Serve ribs with remaining glaze.

By Smithfield®

Ingredients

• ✓ apple wood chip
• pork belly
• brown sugar
• sugar-based curing mixture
• water
• charcoal briquette
• hickory wood chip

Instructions

1. 1 In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
2. 2 Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

By Dave