Home-smoked pulled pork is just the best, but it takes a long time to cook (10-12+ hours) and everyone wants some of the great bark. (Admit it, you’ve grabbed a few pieces of bark while pulling and before anyone else gets a chance.)
Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!
We accomplish this by using boneless country-style ribs instead of the usual hunk of shoulder or butt. Country-style ribs aren’t really ribs at all, just shoulder or butt cut into strips. When shopping, look for thicker cuts vs. skinny and again, they should be boneless. I get mine at Costco.
The process is about the same as Blasphemy Ribs, but these take a lot longer and we don’t baste them. In addition, we will cook these to temperature rather than by time, so you’ll need some way to monitor the internal temperature. I use the probe in my Rec Tec, but if your smoker doesn’t have temperature probes for the meat, you will want to get an external thermometer, ideally one with remote reading capability.
You dry-brine the pieces of pork for 6 hours or more with the same rub I use for Blasphemy Ribs (based on Memphis Dust by Meathead) but you can use your favorite rub as long as it has salt and sugar.
Lay them out on grill pan and insert your thermometer probe into the fattest part of a medium-sized piece.
Get your smoker going at 225F and put the pieces in. Take them off when the internal temp reaches 200F, about 7 hours. No crutching, wrapping, mopping or spritzing! Pull and serve with your favorite BBQ sauce.
See all the exact recipes steps and details at BlasphemyRibs.com
Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!
We accomplish this by using boneless country-style ribs instead of the usual hunk of shoulder or butt. Country-style ribs aren’t really ribs at all, just shoulder or butt cut into strips. When shopping, look for thicker cuts vs. skinny and again, they should be boneless. I get mine at Costco.
The process is about the same as Blasphemy Ribs, but these take a lot longer and we don’t baste them. In addition, we will cook these to temperature rather than by time, so you’ll need some way to monitor the internal temperature. I use the probe in my Rec Tec, but if your smoker doesn’t have temperature probes for the meat, you will want to get an external thermometer, ideally one with remote reading capability.
You dry-brine the pieces of pork for 6 hours or more with the same rub I use for Blasphemy Ribs (based on Memphis Dust by Meathead) but you can use your favorite rub as long as it has salt and sugar.
Lay them out on grill pan and insert your thermometer probe into the fattest part of a medium-sized piece.
Get your smoker going at 225F and put the pieces in. Take them off when the internal temp reaches 200F, about 7 hours. No crutching, wrapping, mopping or spritzing! Pull and serve with your favorite BBQ sauce.
See all the exact recipes steps and details at BlasphemyRibs.com
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