You can store raw pork ribs in the fridge for up to 5 days, while cooked ribs will usually only last about 4 days in the refrigerator. I have been barbecuing since I was old enough to be around a hot stove and I am still passionate about my cookouts to this day. A lot […]
Don’t do it if you really want pulled pork and can’t find pork shoulder or pork butt. I know some roadside cooks may have told you they’ve done this before with pork loin chops. It’s usually not a good idea. The trick to doing this with a toaster oven is dangerous too. The dish either […]
Depending on the animal it’s taken from, brisket can be either beef or pork. That answers it for those asking is brisket beef or pork? However, barbecue brisket is traditionally from the breast section of beef, around the pectoral muscle. Meanwhile, pork brisket is also taken from the pectoral muscle of the pig around the […]
Most fresh pork products are good for up to three to four days past the sell-by date – ground pork, however, should be cooked or frozen within two days after the sell-by date. Sell-by dates can help you estimate when your pork may spoil, but they are not guarantees, and you should check your pork […]
By taking the meat out of the smoker at the stall and finishing the pork butt in the oven, you can save yourself a lot of time and hassle. Let’s face it – smoking a pork butt in a smoker can take a long time – we’re talking half a day or even longer! I […]
Plan on 8 ounces of cooked pork tenderloin per person. Since meat shrinks when it cooks (it loses water), you should buy around 10 ounces of raw meat per guest. Pork tenderloin may be something that you don’t cook up very often. I learned all about portion sizes working in restaurants, and I’m here to […]
A little bit of pink in your ribs is nothing to be afraid of – in fact, it is exactly what you should look for. I recommend cooking to temperature, not color. The minimum internal doneness temperature for pork is 145°F, but ribs should be cooked to around 200°F for maximum tenderness. If your ribs […]
My top choice buns for making pulled pork sandwiches are Brioche buns and Kaiser rolls. These buns are great because they hold a large helping of meat and the saucy goodness without falling apart. I have always used a regular hamburger bun to make my pulled pork sandwich recipes but I have recently tried different […]
To use the 3-1-1 method, cook ribs on your smoker unwrapped for 3 hours, then wrap them in foil and cook for an hour, and finally unwrap the ribs and cook them for another hour. Boom. Ultra-tender, smoky, delicious ribs await you. The 3-1-1 ribs method is so easy and consistently delicious. I’ve been using […]
Technically, both cured and uncured meat are cured meats. The difference between the two is in the ingredients used to cure them. Cured meat is treated using artificial preservatives like sodium nitrite while uncured meat is treated using natural ingredients. I became interested in uncured meats after reading about them online. I bought some uncured […]