Pork Loin Done Right!

Jackson Ortega-Scheiner Rubs/Sauces/Marinades Leave a Comment

Dear Dr. BBQ: I want to BBQ a pork loin tonight and was wondering how I go about that? I normally bake them. It is one of those big loins from Costco cut in half. Thanks, Kimry   Hi Kimry, You caught me at my desk. Smear that baby up with a bunch of spicy and sweet stuff and grill/smoke …

Turducken Question

Dave DeWitt Ingredients (Meats etc.) Leave a Comment

Hello Good Dr., Have you ever smoked a turducken? or tried one? Can you recommend a rub for one. Thanks, Kirby Hi Kirby,I’ve never cooked a Turducken myself, it’s just a little too confusing for my way of cooking. But I’ve eaten a few so I know a little bit about them. For the readers who don’t know, it’s a …

Grilled Prime Ribs with Chipotle BBQ Sauce

Dave DeWitt Recipes Leave a Comment

Because this is my favorite barbecue sauce, the recipe makes much more than you will need for the three or four ribs from one roast. Simply divide the remaining sauce into 3/4 cup measurements and freeze until needed again. And because the ribs are already cooked, the time on the grill is very short. Serve with coleslaw and oven-baked french fries.


For the Chipotle BBQ Sauce:

•    3 dried chipotle chiles (or more, to taste)
•    1 cup boiling water
•    1 1/2 tablespoons vegetable oil
•    1 medium onion, chopped fine
•    2 cloves garlic, minced
•    2 red bell peppers, quartered, seeds removed
•    2 onions, sliced thickly
•    3 tomatoes, cut in half
•    2 cups ketchup
•    1/4 cup Worcestershire sauce
•    1/4 cup red wine vinegar
•    1/4 cup brown sugar

For the Ribs:

•    3 or 4 smoked prime ribs, cut from the roast and separated


For the Chipotle BBQ Sauce:

To make the sauce, in a bowl, combine the chipotle chiles with boiling water and soak for 30 minutes or more to soften. Chop the chipotles finely. In a medium saucepan, heat the oil and sauce the onion. After the onion is translucent, add the garlic and continue to sauce for 2 minutes.

To roast the bell peppers, onions, and tomatoes, place them on the grill over a medium fire and grill until they are soft and slightly blackened. Remove, peel, and chop the vegetables.

In a large sauce pan, combine all the ingredients and bring the mixture to a low boil over a medium heat. Reduce the heat and simmer for 20 minutes. Let the mixture cool and puree in a blender or food processor until smooth. You can thin the mixture with water if you so desire. (The yield is about 4 cups and the heat scale is medium.)

For the Ribs:

To grill the ribs, heat the grill to medium-hot. Place the ribs on the grill and cook for about 5 minutes, turning frequently to avoid flare-ups from the fat in the ribs. Brush the BBQ sauce over the ribs and cook for another 2 minutes, taking care that the sauce does not burn. Transfer to a platter and serve additional sauce on the side.

When to Cure

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Hello Dr. BBQ,   When is it necessary to use a cure, for safety not for flavor, while smoking?  Let me quote from Great Sausage Recipes and Meat Curing by Rytek Kutas, “If it can’t be cured don”t smoke it.”    Thank you for your time and help,   Paul   A:  Hi Paul,   I assume Mr. Kutas …

pork with carolinaesque rub

Pork with Carolina-esque Rub

Dave DeWitt Recipes Leave a Comment

This recipe appeared in the article “Mike’s Carolina-style Pulled Pork in Mustard” on the Burn! Blog. Read the entire story here.

Serve with Ketchup-vinegar Barbecue Sauce, recipe here.


1 bone-in Boston butt (pork shoulder)

For the Rub:
1/4 cup sweet paprika
2 tablespoons coarse kosher salt
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
2 tablespoons cracked black pepper
2 tablespoons granulated onion
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard


Combine the ingredients in a mixing bowl and stir well to incorporate. This seasoning blend will keep about 2 months if stored in an airtight container.

After rubbing the meat, wrap it with food film and refrigerate it for least eight hours. Bring the meat to room temperature while preparing the smoker.

For this cook, I used a Grill Dome ceramic cooker and a PartyQ draft controller from BBQ Guru. The Grill Dome is excellent in holding temperature while being very efficient in using fuel. The PartyQ is a battery-operated draft controller than will keep your smoker’s temperature exactly where you want it to be without constant monitoring. (Unlike other BBQ Guru controllers, the PartyQ does not monitor meat temperature.)

Fill the Grill Dome firebox three-quarters full with lump char wood and ignite. Add four chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225 degrees F. Place the pork on the cooking grate over a drip pan.
Close the lid and smoke the pork for three hours. Spray the pork with apple juice and continuing cooking, spritzing every hour, until the pork reaches an internal temperature of 190 degrees F.

When the pork reaches an internal temperature of 190 degrees F., transfer the meat to a clean baking sheet. Tent it with aluminum foil and let it stand for about 30 minutes (the internal temperature will continue to rise to about 195 degrees F., the optimal temperature for pulled pork). When the pork is cool enough to handle, shred it into bite-size pieces. The pork may be cooked one day ahead, shredded, and covered with foil or food film. Unless you like having food poisoning, we recommend refrigerating it.

Place the shredded pork into a large cast iron skillet and cook over medium heat until warmed (this will help remove any residual fat from the pulled pork). Add your favorite sauce and cook until bubbling. Pile the shredded pork onto the bottom of a hamburger bun, top with a healthy dollop of Carolina-style slaw and the second half of the bun.

For a sauce, you could use a Carolina-style mustard sauce or a ketchup-vinegar mixture, like like this recipe.