Hanging ribs is something that the top competition teams have been doing for quite a while. I mastered it in the summer of 2018 and took my skills to the World Championships that year as well. This tried and true method of making ribs helps provide an extremely even cook as well as speeds up the process because you can cook a little hotter than other methods.
Pork Tenderloin is one of the most tender cuts of meat on the pig but it gets a bad rap because most people under season it or the seasoning all falls off during the cooking process. This unique method of preparation will help with that and get you singing the praises of this under valued piece of meat.
Here is a classic pulled pork recipe that will wow your friends and family. Pulled pork is great as a sandwich, on its own or can be added to fries for pulled pork poutine. (watch for that recipe soon). Pulled pork is best when using a bone in pork butt, however a picnic or even a whole shoulder will work. The bone in butt is my preference as it is a nice size and you get the added flavour when cooked on the bone.
For starters let me say that we all started making ribs on a BBQ or in the oven, so don’t be ashamed, you can make excellent ribs without a smoker. If you want to get a smoker there are introductory models that can make your job much easier, but if it’s not in the budget or you just don’t know where to begin then this recipe is for you. You can make this recipe in an oven too just omit the Amaze-N- Tube so you don’t smoke out your house. If you don’t have an Amaze-N Tube then you can also substitute a foil pouch with wet/soaked wood chips.
You want ribs, but don’t have 6 hours to do them the way you always have, well here is a recipe to get ribs done in 3 hours or less. You are going to need to pay close attention to the ribs so you don’t burn them, but with the right care and attention you can make perfect ribs in no time.
Judges love layers of flavour when they bite into a rib, they also don’t want the meat to be too tender or too tough, so it’s a fine line of making sure they are cooked perfectly but are packed with flavour. We are going to add flavour to these ribs at every step so your final product is going to be very rich and salty, spicy and sweet. The complexity is unlike anything you can get in a restaurant and will have you craving one more bite after these ribs are gone.
