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Pulled pork (BBQ) without a smoker - Page 3

post #31 of 37
7/6/09 at 1:42pm
i do ribs in the oven at 250 for 4 hours before putting them on the grill
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post #32 of 37
7/6/09 at 1:55pm
Thread Starter 
Quote:
Originally Posted by thekunk07 View Post
i do ribs in the oven at 250 for 4 hours before putting them on the grill

Try Alton Brown's recipe.

http://www.foodnetwork.com/recipes/a...ipe/index.html

You can also find a video of the show on You Tube. I cut the salt a bit and do a bunch of racks in a big dutch oven.

K
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post #33 of 37
7/6/09 at 2:56pm
If you don't have access to a smoker (like me), I find a bit of smoked paprika added to the rub can help compensate.
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post #34 of 37
7/7/09 at 12:24am
slow cooker/crock pot is the way to go. It's how I make vaca frita!
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post #35 of 37
7/7/09 at 2:26am
Quote:
Originally Posted by Alter View Post
Aizan, Sounds amazing but need some freakin' pics, man!

i totally forgot to take pics while i was cooking, but here's one of leftovers just for you!



isn't it cute?
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post #36 of 37
7/7/09 at 7:13am
Thread Starter 
I used a bit of liquid smoke in this weekends batch , I know it's cheating, but no real alternative.

K
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post #37 of 37
1/26/10 at 2:14am
My recipe: Bone in Boston Butt Roast(often $.99 per lbs) 1-2 onions Clear soda/ginger ale/cheap beer 20oz total cost: $11 for 8lbs of cooked meat I also threw in some worcestershire sauce and some liquid smoke. Slice up the onion, make a bed in the bottom of the crock pot, put in the butt, cover with onions, throw in about two cans of ginger ale. Put the crockpot on low. Let it run for at least 5 hours, but 8 is better. Take out the meat; the bone should pull right out, the fat can be skimmed right off, and it should fork-apart easily. Dump out the crockpot, and put the shredded meat back in it. Pour in about .5-.75 of a bottle of pork bbq sauce. Needs to be rather thin. The Bone Suckin' Sauce from earlier in the thread works great. I prefer George's. Put it back on low and let it sit in that for at least another hour. I always make red barbecue slaw to go with it. Basically like this recipe; http://www.foodnetwork.com/recipes/b...ipe/index.html I also have my own (family) dip recipe for actually putting on the finished product, but George's, Bone Sucking Sauce, etc work fine.
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