Big Bob Gibsons Championship Pork Shoulder Recipe 55

Steps:

• Preheat a grill or the oven to 250 degrees F.
• Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
• Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

Steps:

• Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
• When the heat reaches 225°F, place the pork shoulder, skin side down, on the void side of the grill and close the lid. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225°F. Two small wood chunks should be added every hour to increase the smoke flavor. When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195°F.
• Remove the pork to a cutting board and let it rest for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bonesby hand. Pull off and discard all visible fat.
• Injection is optional, but when done right, it delivers flavor all through the meat right to the bone. Keep in mind that you don't want to overpower the natural flavor of the pork. For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.
• Indirect heat
• Pignut hickory

Steps:

• 1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside. 2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight. 3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside. 4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. 5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.