The dry rub and the smoke give the pork a beautiful color. This smoked pork loin roast recipe is easy to adapt to whatever size you have on hand. A good rule of thumb is a half-pound per guest if a ...

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If you don’t have a pork shoulder roast, you can also use a pork butt, Pork loin, pork tenderloin, pork leg, or even ham in some cases. Anything you can smoke alongside the pork shoulder roast will be ...

Monitor temperature over time. Use a meat probe to track the internal temperature. The pork needs to reach 195-205°F for that perfect pull-apart texture. Time is just a guideline. Don't skip the ...

Baby back ribs come from the area around the loin, which is the muscle that runs along the pig’s back ... the reasons we do not recommend using the 3-2-1 smoked ribs method. The meat on perfectly ...

Aji amarillo marinated grilled pork loin with pisco and mango gastrique and smoked chamomile salt. 1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice ...

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

"Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing ...

Nestled in the quaint town of Bouckville, New York, Ray Brothers BBQ is a hidden gem that’s about to become your new favorite ...