Pork Bloghttp://cookshack.publishpath.comSun, 22 Nov 2009 08:58:22 GMTCookshack Smoked Baby Back Ribshttp://cookshack.publishpath.com/cookshack-smoked-baby-back-ribsWed, 09 Jul 2008 17:47:41 GMTCookshack
  • 18 slabs, 1-1/2 to 1-3/4 lb. pork baby back ribs
  • Cookshack RibRub
  • Cookshack Spicy Chicken Rub
  • Cookshack Ribracks (optional)

Trim, clean and dry slabs. Rub with mixture of 50% Cookshack RibRub and 50% Cookshack Spicy Chicken Rub. Cover and let ribs set overnight in refrigerator.

Load 7 slabs in top 2 Cookshack RibRacks. Load 4 slabs in bottom RibRack. Position slabs so that they do not touch each other or the sides of the oven. Close and latch the smoker's door.

Smoke-cook at 225F for 2 hours, or until done. When the ribs are done, remove from smoker and cool at room temperature for 30 minutes.

Wrap and refrigerate. Serve with Cookshack Spicy Barbecue Sauce.

Recommended wood: 4oz. of apple or cherry

If you want to achieve that "fall-off-the-bone" effect, you may want to experiment with cooking your ribs longer. To tell when they are ready to fall off, test them but pulling out one rack. Extend cooking time in 30 minute increments. With practice you'll know the exact length of time necessary.

 

]]>http://cookshack.publishpath.com/cookshack-smoked-baby-back-ribsMaple Pork Ribshttp://cookshack.publishpath.com/maple-pork-ribsWed, 09 Jul 2008 17:47:18 GMTCookshack
  • 10 pounds pork ribs
Rub
  • 4 ounces maple syrup
  • Garlic powder, salt, ground pepper, thyme or poultry seasoning to taste
  • (For a dry rub, substitute 1/4 maple syrup crystals for the maple syrup)
Rinse and dry ribs thoroughly and apply rub. Refrigerate for 1 hour, let stand for 30 minutes in closed container.

Smoke-cook over hickory wood for 3 to 3-1/2 hours at 225°F, or until done.

Serve with a sweet, tomato-based barbecue sauce.

Recommended wood: hickory ]]>http://cookshack.publishpath.com/maple-pork-ribsSmoked Sausage Gravyhttp://cookshack.publishpath.com/smoked-sausage-gravyWed, 02 Jan 2008 17:08:43 GMTCookshack
  • Hot breakfast sausage
  • 6 Tbs. flour
  • 1 qt. milk
  • Dash hot sauce
    • Smoke sausage in foil pan. Crumble as it cooks down in smoker at 250F approximately 1 hour. Drain excess fat.

    Move pan to low heat burner. Stir in flour and cook until golden brown. Stir in milk and cook until thickened.

    Serve over biscuit halves.

    Yield: 4 servings]]>    http://cookshack.publishpath.com/smoked-sausage-gravy    Blackberry Smoked Habanero Marinated Pork Loinhttp://cookshack.publishpath.com/blackberry-smoked-habanero-marinated-pork-loinThu, 20 Dec 2007 22:12:06 GMTCookshack
  • 2, 6 pound pork loins
  • 3 whole habañero chilies
  • 12 ounce blackberry syrup (pancake style)
  • 1/2 pound kiwi fruit, peeled, chopped
  • 1/2 pound pineapple, peeled, chopped
  • 1/2 pound peaches, peeled, chopped
  • 1/2 pound blackberries
    • Smoke chilies with mesquite wood for approximately 4 hours. Peppers should be dehydrated.

    Blend peppers with syrup in food processor until completely blended to make marinade. Place loins in plastic freezer bag with marinade. Set for 48 hours in refrigerator. Turn to coat at least once every 12 hours.

    Mix fruit to make salsa. Smoke loins at 225F to 140F internal heat.

    Slice pork in 2 ounces medallions, top with salsa or serve remainder on the side.

    Recommended Wood: Apple

    Yield: 22 portions at 4 oz. each]]>    http://cookshack.publishpath.com/blackberry-smoked-habanero-marinated-pork-loin    Fast Eddy's Rib Rubhttp://cookshack.publishpath.com/fast-eddys-rib-rubThu, 20 Dec 2007 22:10:41 GMTEd Maurin
  • ½ cup white sugar
  • ¼ cup Hungarian paprika
  • ¼ cup Lawry’s seasoning salt
  • 2 tablespoons garlic salt
  • 1 tablespoons allspice
  • 1 tablespoons cumin
  • 1 tablespoons onion salt
  • 1 tablespoons fresh coarse ground black pepper
  • 1 teaspoon of celery seed
  • 3 slabs baby back ribs
  • 1 cup brown sugar
    • Rib Glaze
    • 18-oz bottle of KC Masterpiece BBQ sauce
    • 1/2 cup of honey
    • 1 cup of purified water
    Method

    Peel the membrane off the back side of the ribs.

    Rub the slabs with brown sugar and refrigerate overnight.

    Mix all the rub ingredients together in a mixing bowl and then rub ribs 30 minutes before smoking.

    Place ribs in an indirect smoker at 275 degrees for about 3 hrs.

    Mix ingredients of glaze together and put in a foil pan and place in smoker for 3 hrs.

    Cook ribs till the meat starts to separate when picked up in the middle of the rack.

    Brush glaze on both sides of ribs and allow to set in smoker for another 10 minutes.

    Plate them and watch them vanish.]]>    http://cookshack.publishpath.com/fast-eddys-rib-rub    Garlic Smoked Fresh Hamhttp://cookshack.publishpath.com/garlic-smoked-fresh-hamThu, 20 Dec 2007 22:10:12 GMTCookshack
  • 1 fresh ham, 14 to 16 pounds, bone-in
  • 4 large cloves of garlic, minced
  • 8 large, fresh basil leaves, whole
  • 2 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • Salt to taste
    • Remove shank at joint, and bone ham. Peel off skin, trim fat to a 1/2" layer and soak in brine for 24 hours. Wipe dry, but do not rinse.

    Lay ham on work surface fat side down. Press minced garlic evenly into meat. Sprinkle on Italian seasoning, salt and pepper. Lay basil leaves flat on the meat. Fold ham closed and tie 4 or 5 times around the ham with butcher's twine. Tie once from end to end. The ham should now be in nearly its original shape.

    Smoke-cook at 225F for 5 to 6 hours, depending on size. Remove from smoker, wrap in heavy duty foil, and let rest for 30 minutes before cutting strings and slicing. Cut through center of ham, and then back toward each end for beautiful, round slices.

    Yield: Serves 16 as an appetizer or 8 for a main course.

    Recommended Wood: Hickory or Mesquite]]>    http://cookshack.publishpath.com/garlic-smoked-fresh-ham    Grilled Vegetable Medley with Roasted Garlic Over Smoked Pork Loinhttp://cookshack.publishpath.com/grilled-vegetable-medley-with-roasted-garlic-over-smoked-pork-loinThu, 20 Dec 2007 22:09:44 GMTCookshackMedley
    • 5 medium zucchini
    • 1 large red pepper
    • 1 large sweet onion
    • 3 heads garlic
    • Olive oil
    • Salt
    • Freshly cracked pepper
    • 4 - 6 lb. pork loin
    Drizzle garlic with oil and wrap in foil. Place on medium high grill for 40 minutes. Slice zucchini, onion, and pepper. Rub with oil and grill until done. Squeeze roasted garlic over vegetables and season with oil, salt and pepper.

    Smoke-cook pork loin at 225 degrees for 4-5 hours to desired doneness or 160°F internal temperature. Stand 20-25 minutes before slicing.

    Serve with Medley.

    Recommended wood: hickory]]>    http://cookshack.publishpath.com/grilled-vegetable-medley-with-roasted-garlic-over-smoked-pork-loin    Heather's Smoked Spare Ribshttp://cookshack.publishpath.com/heathers-smoked-spare-ribsThu, 20 Dec 2007 22:09:21 GMTHeather Chavez
    • 1 rack spare ribs
    • Seasoned salt to taste
    • Lemon pepper to taste
    • Brown sugar to taste

    Peel the membrane off the ribs and sprinkle on equal amounts of seasoned salt and lemon pepper. Pat the seasoning in and then coat the ribs with brown sugar.

    Refrigerate for 2-3 hours.

    Smoke-cook at 225ºF for 3 ½ hours. I like to finish them on the char-coaler, spritzing them with apple juice until I have the color and tenderness that I want.

    Cut and serve these as quickly as you can, because they go fast! ]]>    http://cookshack.publishpath.com/heathers-smoked-spare-ribs    Honey-Tequila Marinated Pork Ribshttp://cookshack.publishpath.com/honey-tequila-marinated-pork-ribsThu, 20 Dec 2007 22:08:46 GMTCookshack
  • 30 pounds pork ribs
    • Honey-Tequila Rib Marinade
    • 2 cups soy sauce
    • 2 cups tequila
    • 2 cups cider vinegar
    • 1-1/2 cups honey
    • 8 ounces brown sugar
    • 24 ounces catsup
    • 1/2 cup chili flakes
    • 1 bunch cilantro, chopped
    • 2 cups olive oil
    • 2 Tablespoons black pepper
    • 2 Tablespoons mustard powder
    • 1 teaspoon dried thyme
    Combine marinade ingredients. Marinate ribs for 12 hours, refrigerated.

    Smoke-cook 225F for 4 hours or until tender.

    Serving suggestion: Serve with warm flour tortillas, guacamole and a black bean salad.]]>    http://cookshack.publishpath.com/honey-tequila-marinated-pork-ribs    Mocha Smoked Porkhttp://cookshack.publishpath.com/mocha-smoked-porkThu, 20 Dec 2007 22:07:53 GMTCookshack
  • 10 pounds hickory smoked pork, chopped chunky
    • Cook your favorite pork recipe, such as pork butt, and save the leftovers for this recipe.

    Sauce
    • 1/3 cup red wine vinegar
    • 3/4 cup brown sugar
    • 1/2 cup Worcestershire sauce
    • 3/4 cup strong coffee
    • 2 cups catsup
    • 1/2 cup butter, melted
    Mix and bring to a boil sauce ingredients. Simmer 8 minutes. Cool to room temperature.

    Mix sauce and pork. Bake in 400 degree oven for 30 minutes, stirring every 5 minutes.

    Serve. Good with confetti slaw on a hoagie bun.

    Yield: 20 servings]]>    http://cookshack.publishpath.com/mocha-smoked-pork