Pork

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Smoked Sausage Links — Smoke Until They Snap, Sear Until They Char

Grilling & Smoking

Smoked Sausage Links — Smoke Until They Snap, Sear Until They Char

Smoked until the skin snaps when you bite it. Simple and perfect. Sausage links on the smoker are the easiest thing you can cook —...

Dry Rub Ribs — No Sauce, Just Smoke, Let the Meat Do the Talking

Dry Rub Ribs — No Sauce, Just Smoke, Let the Meat Do the Talking

No sauce. Just rub and smoke. Let the meat do the talking. If 3-2-1 ribs are the crowd-pleasing, saucy, fall-off-the-bone style, then dry rub ribs...

Pulled Pork — Pork Shoulder, Simple Rub, Patience, That’s the Recipe

Pulled Pork — Pork Shoulder, Simple Rub, Patience, That’s the Recipe

Pork shoulder, salt, pepper, smoke, patience. That’s the whole recipe. Pulled pork is the most forgiving meat you can smoke. Unlike brisket, which can dry...

Baby Back Ribs — 3-2-1 Method, Fall-Off-the-Bone Every Time

Baby Back Ribs — 3-2-1 Method, Fall-Off-the-Bone Every Time

3-2-1 method. Smoke, wrap, sauce. Fall-off-the-bone every single time. If brisket is the PhD of barbecue, ribs are the bachelor’s degree — still impressive, much...