weber SMOKEY MOUNTAIN COOKER 100108 - Manual (Page 17)

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RECIPES
PULLED PORK SANDWICHES
Prep time: 25 minutes
Cooking time: 8 to 10 hours
Rub
2 tablespoons pure chile powder
2 tablespoons kosher salt
4 teaspoons granulated garlic
2 teaspoons freshly ground black pepper
Sauce
1 cup apple cider vinegar
1 cup ketchup
¼ cup lightly packed light brown sugar
1 teaspoon hot sauce, or to taste
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
2 bone-in pork shoulder roasts,
each 5 to 6 pounds
12 hamburger buns
1. In a small bowl mix the rub ingredients. Coat the pork shoulders all over with the rub
and press the spices into the meat.
2. Smoke the pork shoulders until the internal temperature of the meat reaches 190°F
(88˚C). At this point the bone should slip easily out of the meat and the meat should
be falling apart in some areas. The total cooking time will be 8 to 10 hours. During that
time, make the sauce.
3. In a large heavy-bottom saucepan, whisk the sauce ingredients. Bring to a simmer over
medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the
seasonings, if necessary. It should be spicy and tangy.
4. Transfer the pork shoulders to a baking sheet and tightly cover them with aluminum foil.
Let the pork rest for 30 minutes.
5. Pull the warm meat apart with your fingers or use two forks to shred the meat. Discard
large pieces of fat or sinew. In a large bowl moisten the pork with as much sauce as you
like. You may not need all of the sauce. Pile the pork on hamburger buns. Serve warm.
Makes 10 to 12 servings
CLASSIC BABY BACK RIBS
RUB
2 tablespoons kosher salt
2 tablespoons paprika
4 teaspoons granulated garlic
4 teaspoons pure chile powder
2 teaspoons freshly ground black pepper
MOP
½ cup apple juice
¼ cup cider vinegar
2 tablespoons olive oil
SAUCE
¾ cup apple juice
½ cup ketchup
3 tablespoons cider vinegar
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon molasses
½ teaspoon pure chile powder
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
4 racks baby back ribs, each 2 to 2½ pounds
1. In a small bowl mix the rub ingredients.
2. Using a dull dinner knife, slide the tip under the membrane covering the back of each
rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a
paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty
sides than the bone sides.
3. In a small bowl mix the mop ingredients.
4. Smoke the ribs until the meat has shrunk back at least ¼ inch from the bones in several
places and the meat tears easily when you lift each rack. This should take 4 to 5 hours.
Every couple of hours, baste the ribs on both sides with the mop. While they cook,
make the sauce.
5. In a medium saucepan mix the sauce ingredients. Cook over medium heat for about
5 minutes. Remove the saucepan from the heat.
6. Near the end of the cooking time, if the ribs look like they are about to burn on either
side, remove them from the smoker (close the lid to maintain the heat) and wrap them
individually in aluminum foil. Then return them to the smoker. About 30 minutes before
the ribs are finished cooking, brush them lightly on both sides with some sauce.
7. When the ribs are fully cooked and sauced, move them to a cutting board and let them
rest for a few minutes. Then cut them into individual ribs. Serve warm with the remaining
sauce on the side.
Makes 4 to 6 servings