Category: Pellet Grill

Pulled Pork

Pulled Pork

1 pork shoulder
apple juice
Worcestershire sauce
molasses or maple syrup
prepared mustard
pork rub (like 3-4 oz Spade L Ranch combined with 1-lb brown sugar)
apple wood pellets

Combine enough apple juice, Worcestershire sauce, and molasses (or maple syrup) [all to taste] to marinate pork shoulder (plus 1-2 cups reserved).  Marinate for 2-3 hours [or, inject the marinade into the pork].  Pat dry and coat with a thin coating of prepared mustard and then liberally coat all sides of the pork shoulder with rub.  Rest for about one hour to allow meat to approach room temperature and rub to begin to flavor the pork.

Preheat pellet smoker/grill to 180º; place pork shoulder on grill, fat side down.  When pork shoulder reaches an internal temperature of approximately 160º, tightly wrap in foil after adding a small amount of the apple juice marinade.  Increase the heat of the pellet grill to 225º.  Cook until internal temperature of pork shoulder reaches 195-200º.  Remove from grill and place in an insulated container for 30 plus minutes.  Shred pork shoulder and serve with rolls and coleslaw.

(Note: You can also finish the foil wrapped pork in an oven preheated to 225º until the internal temperature of 195-200º is reached and continue as outlined above.)

Peppered Beef Jerky

Peppered Beef Jerky

1 bottle (12-oz) dark beer
1 cup soy sauce
¼ cup Worcestershire sauce
3 tbsp brown sugar
1 tbsp Morton Tender Quick Curing Salt
½ tsp garlic salt
2 tbsp ground black pepper
2 lbs beef, thinly sliced

Combine all ingredients except beef and pour into a large Ziploc bag; add beef.  Refrigerate overnight.

Remove the beef from the marinade.  Dry the beef with paper towels. Sprinkle the beef slices generously on both sides with more pepper. Arrange the meat in a single layer the grill grate. Smoke for 4 to 5 hours at 150º, or until the jerky is dry but still chewy and somewhat pliable when bent. Transfer to a fresh Ziploc bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky.



1-3 Rib Racks
Brown Sugar
Spice Rub
Yellow Mustard
Apple Juice
Worcestershire Sauce

Rinse ribs and pat dry with paper towels. If the membrane on the concave side of the ribs wasn’t removed by the butcher, use the handle of a spoon to open a space between the ribs and the membrane and remove.

In a mixing bowl, stir together spice rub and brown sugar (proportions to taste).  Apply an extremely light coating of mustard to the ribs (the mustard is for adhesion, not flavor).  Coat the concave side of each of the rib racks with the rub mixture. Flip the first rack and coat the convex side, being sure to coat the sides and ends. Repeat this process with the remaining racks and stack. Once all racks are thoroughly coated, wrap in foil and refrigerate for 1-3 hours.

Combine apple juice, Worcestershire sauce, molasses, and honey (to taste) and use this combination to spritz the ribs from time to time during the cooking process.

Remove rib racks from the refrigerator 30 to 45 minutes prior to smoking. Heat the grill to 180°; place rib racks on the pellet grill, concave side down, and smoke for approximately three hours.

Remove from grill and increase grill temperature to 225°. Wrap ribs in foil, adding a small amount of the apple juice mixture; return to grill for approximately 2 hours. Check for doneness.  For fall off the bone tender ribs (technically overcooked), increase the cooking time while in foil. Remove foil and return to grill for approximately one hour, using your favorite barbecue sauce to glaze the ribs (if desired).