Pork Recipes for the Smoke Vault
Summertime is the season of barbecue... so it's time to learn how to make your best BBQ! Even though smoking takes time, it's well worth the effort, and these pork recipes are PERFECT for any summer get-together. Seasoned with delicious rubs and cooked low and slow. You will be the star at your next BBQ!
- Reverse Seared Pork Loin Chops:
- Thick cut pork chops or pork loin sliced
- Binder (we used unrefined peanut oil)
- Kosher salt to taste
- Favorite pork rub (we used Camp Chef's Mango Chipotle Rub)
- Baby Back Ribs:
- Rack of baby back ribs
- Binder (we used apple cider syrup)
- Salt and pepper to taste
- Your favorite rub
- Pork Shoulder/Boston Butt:
- Kosher salt
- Binder (we used mustard)
- Your favorite rub (we used Camp Chef's All-Purpose Seasoning)
- Apple Cider Syrup:
- 2 liters apple juice or cider
- 1 Tablespoon pickling spice
- 2 cinnamon sticks
- 1 jalapeño pepper, cut in half (or 1 teaspoon red pepper flakes)
Reverse seared pork loin chops:
Preheat smoker or pellet grill to 225 degrees.
Cut 1 to 1 1/2-inch chops from pork loin. Rub pork chops with a binder like unrefined peanut oil. Season with course Kosher salt and pepper to both sides and ends. Cover pork chops with your favorite rub.
Smoke at 225 degrees for 45 minutes to an hour until internal temperature reaches 120 degrees.
Preheat BBQ box, skillet or sear box and sear chops to internal temperature of 145 degrees.
Note: The chops will raise in temperature by about 5 degrees, as it rests so pulling it at 140 degrees is recommended.
Baby Back Ribs:
Preheat smoker to 225 degrees.
Remove membrane on back of ribs by placing a knife on the small end, three bones back, pull up corner then use paper towel to grip and pull the membrane all the way off.
Rub with binder, syrup, mustard or oil. We used apple cider syrup (see included recipe).
Season with Kosher salt and pepper. Evenly apply your favorite rub.
Smoke at 225 degrees in the smoke vault with your favorite wood chips. Add equal parts of apple cider vinegar, apple juice, and water to the water tray.
Smoke for 3 hours. Wrap in foil for 1 hour. Unwrap and BBQ sauce or your favorite syrup if desired and finish smoking for 30 minutes to 1 hour or until desired bark forms.
Apple Cider Syrup:
Put apple juice and spices into a sauce pan, if using jalapeno, cut in half and add. Bring to a boil and simmer on medium heat until reduced by half. Strain the liquid through mesh strainer, this will prevent the spices from burning and making your syrup bitter. Pour the liquid back into the sauce pan and simmer until syrup consistency. Apple syrup will thicken more as it cools. This may take several hours to reduce.
Pork Shoulder/Boston Butt:
Preheat smoker to 225 degrees.
Crosshatch the fat cup of roast. Rub entire roast with course Kosher salt. Let sit for at least 1 hour. When roast is done sitting, cover with your favorite rub. Make sure to get rub into all crevices and cracks.
Add equal parts apple cider vinegar, apple juice and water in the water tray.
Smoke until internal temperature reaches 160 degrees. Then wrap in aluminum foil until temperature reaches 185 degrees. Remove foil and smoke until temperature reaches 203 degrees.