Smoking 101

Step 1 – One day prior to smoking.

• Mix Spicy Pork Rub. Vigorously rub onto ribs or pork butt or both.
• Lay a piece of heavy duty aluminum foil out on the counter. (Length of foil should be double that of the meat). Wrap meat in foil, place on sheet pan and refrigerate for 24 hours.

Step 2 – Day of, early morning.

• Preheat oven to 250°F.
• Slow-cook ribs for 1 ½ to 2 hours, pork butt for 2 ½ to 3 hours. Plan length of cooking time to coincide with the readiness of the smoker.
• While meat is in oven, soak hardwood in water; keep some dry. Use small chunks or branches 1 ½ to 2 inches in diameter.

Step 3 – Day of, around 9 a.m.

• Readying the smoker:
  • Use fire chimney to start coals.
• Spread coals in a single layer along bottom of fire box. Add an equal amount of dry and soaked wood. Temperature of smoker will be ready after about 45 minutes have elapsed.
• Remove meat from aluminum foil. Arrange on smoker (evenly spaced).
• Check thermometer throughout the day; adjust dampers as needed to control air flow. Add wood or more coals as needed to maintain optimum temperature inside smoker.
• Optimum temperature inside smoker should be between 200 and 225 degrees.
• Pork shoulder should be cooked to an internal temperature of 180 to 190 degrees.
• Total smoking time for pork shoulder: 6 hours.
• Total smoking time for baby back ribs: 3 hours.