Recipes Made With P-Loves Smokin Rub
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Paperback , 56 pages. More Details Other Editions 1. Friend Reviews. To see what your friends thought of this book, please sign up. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Rating details. Sort order. Aug 07, Andrea Cunningham rated it it was amazing. I enjoyed trying many of the recipes and my results were similar to the ones that the author described. The pictures to go along with most of the recipes were bold and colorful. I highly recommend this recipe book for all persons who love smoked and bbq meats.
There are other recipes for the crock pot and oven as well. There are no discussion topics on this book yet. About Kevin Groom. Hey Dennis- You can make it in the oven following the same time and temperature guidelines listed in the recipe. I have an 8 lb pork belly on my Traeger right now at F. I see you suggest internal temp at degrees. I have never cooked pork past internal. How is it that pork belly can go to and still be edible? I would offer a few pieces of advice, based on my preference and from my limited perspective on having made this once:.
Homemade Barbecue Rub
I think I would shoot for next time. Going to try this one this weekend , can you tell me exactly how much fat should be cut off? Thanks Ann. Let me know how it turns out!! What benefit does the apple juice give? Is It just for moisture? If so can i use water in my smoker or will the juice be enough? The apple juice adds a lot of flavor and nice crispiness to the bark on this pork belly. Butcher paper is way better than tinfoil, leaves a great bark while not letting the meat dry out.
Kansas Dry Rub
Followed your directions and it came out perfectly. Two hours after the first cuts, juice was still flowing! Everybody enjoyed it, even the picky eaters. This is my go-to recipe for pork belly.
7 Great Dry Rubs for Your Backyard BBQ | Chef Works
I got a 10 pound belly to make home made bacon- but had to use half for this recipe. Top notch! Thanks so much for sharing this with the world!!! Your email address will not be published. Recipe Rating. Enter your email address to be notified the next time The Grill Squad is open for enrollment!
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7 Great Dry Rubs for Your Backyard BBQ
Total Time. Course: Main Dish. Cuisine: Barbecue. Servings : 8 people. Get your fire going in your smoker and preheat to degrees F. Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches degrees F about 6 hours.
Spritz with the apple juice every hour while it is cooking. Seal the edges of the foil completely and return to the grill until the internal temperature reaches degrees. Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce.
Homemade Barbecue Rub
Hickory works awesome, I also like cherry and maple with pork belly. Hey Richard! For 3 pounds, I would estimate about an hour and a half to 2 hours. Thanks for coming back and leaving a comment, Jack! Do you keep the smoke rolling the whole time or just for The first couple of hours?
Thank you again! Hey Grill, I have an 8 lb pork belly on my Traeger right now at F.