so, im planning on doing some cooking next monday and Ribs and Pulled Pork are gonna be on the menu, ive done both several times before, but im just wondering if you guys from the land of BBQ have any recipes/methods y'all would like to share?

When ive made Pulled Pork (and had the time/energy to do it completely from scratch with spices etc rather than just use a jar of sauce from the shops!) I like using smoked Paprika (the stuff of gods!), garlic, freshly ground Coriander seed and ground pepper.

It should be noted that i do not have access to a smoker

I recommend Aaron franklin's recipe. Since you're doing the oven, add some liquid smoke.

Id recommend a dutch oven over a crock pot. You can virtually use the same recipes for either.

This is actually a really good recipe for oven baked ribs. I've used this recipe before when I didn't have access to a grill or smoker and they turned out good. Just don't overdo the amount of rub you put on and I didn't think the second application of rub was necessary.

http://www.foodnetwork.com/recipes/competition-bar-b-q-ribs-recipe

You can use the same rub for your pork butt as well.

CTCBear said:

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Id recommend a dutch oven over a crock pot. You can virtually use the same recipes for either.

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yeah, i have a large Cast Iron Le Creuset i love to use for slow cooking all kinds of things that use when i do Pulled Pork

Hubbs said:

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This is actually a really good recipe for oven baked ribs. I've used this recipe before when I didn't have access to a grill or smoker and they turned out good. Just don't overdo the amount of rub you put on and I didn't think the second application of rub was necessary.

http://www.foodnetwork.com/recipes/competition-bar-b-q-ribs-recipe

You can use the same rub for your pork butt as well.

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sounds interesting, though i would omit the Chilli powder, im a bit of a coward when it comes to Heat (of the spicy kind) in my food

IASIP Rocks said:

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I recommend Aaron franklin's recipe. Since you're doing the oven, add some liquid smoke.

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videos like this make me sad i dont own a hot smoker like that, i have converted an old filing cabinet into a Cold smoker, but thats about as much as i can do!

cms186 said:

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Hubbs said:

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This is actually a really good recipe for oven baked ribs. I've used this recipe before when I didn't have access to a grill or smoker and they turned out good. Just don't overdo the amount of rub you put on and I didn't think the second application of rub was necessary.

http://www.foodnetwork.com/recipes/competition-bar-b-q-ribs-recipe

You can use the same rub for your pork butt as well.

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sounds interesting, though i would omit the Chilli powder, im a bit of a coward when it comes to Heat (of the spicy kind) in my food

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Chili powder can be VERY mild. We've got three different heat levels of the stuff at home to use accordingly.

The dutch oven will handle your pulled pork very nicely. The liquid smoke suggestion above is a smart one. If you don't have access to some of the spices over there let me know. I can easily ship you some.

Funky Town Bear said:

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cms186 said:

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Hubbs said:

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This is actually a really good recipe for oven baked ribs. I've used this recipe before when I didn't have access to a grill or smoker and they turned out good. Just don't overdo the amount of rub you put on and I didn't think the second application of rub was necessary.

http://www.foodnetwork.com/recipes/competition-bar-b-q-ribs-recipe

You can use the same rub for your pork butt as well.

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sounds interesting, though i would omit the Chilli powder, im a bit of a coward when it comes to Heat (of the spicy kind) in my food

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Chili powder can be VERY mild. We've got three different heat levels of the stuff at home to use accordingly.

The dutch oven will handle your pulled pork very nicely. The liquid smoke suggestion above is a smart one. If you don't have access to some of the spices over there let me know. I can easily ship you some.

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Yeah, but im cooking for the family and in my family, im the adventurous one when it comes to Heat, my mum wont even eat Bell Peppers

Liquid smoke isnt something ive thought of before, but i'll give it a go, i think i have all those spices in the cupboard somewhere, but if not, i can get them at the shops no problem

You can get a good smoker for $300, and a decent smoker in the $100s.

Weber's: https://www.amazon.com/Weber-2820-Smokey-Mountain-Cooker/dp/B00004U9VA/ref=sr_1_2?ie=UTF8&qid=1487791782&sr=8-2&keywords=weber+smokey+mountain

Here's what I would buy if I didn't have a good one already: https://www.pitbarrelcooker.com/about-the-pbc/

If you have a cold smoker, I would cold smoke the pork shoulder for several hours then follow the exact same procedure as Franklin (except in the oven).

Sorry for all the posts.

Rgarding ribs, Steve Raichlan (author of Barbecue Bible and host of PBS's Project Smoke) has some great great rib recipes. As with my post above, since you have a cold smoker, I would just cold smoke the ribs for an hour or two then follow Steve's recipe's (except in the oven).

(will be some overlap on the links)

Pork:
http://barbecuebible.com/recipe-type/ribs-pork-recipes/

Various:
http://barbecuebible.com/recipe-type/raichlen-on-ribs/

Beef:
http://barbecuebible.com/recipe-type/ribs-beef-recipes/

IASIP Rocks said:

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If you have a cold smoker, I would cold smoke the pork shoulder for several hours then follow the exact same procedure as Franklin (except in the oven).

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whilst i could certainly (and have done in the past) fit a rack of ribs in it, its not big enough to do a Pork shoulder, its only small, i made it mainly to do Fish and the like, which doesnt require much space at all

I found a Carolina style rub that used turbinado sugar. I added a tiny of cayenne. It was very mild, and used apple cider vinegar.

I made about three pounds of the rub, so I can use it later. To start, you put the cider vinegar on the pork butt, then coat it with the rub. Every now and then, you squirt a little of the vinegar on the meat. Just enough to keep it moist on top. When smoking, I put it on every hour, but in the oven, you won't need that much. I wish I could find the rub recipe, but there are a bunch on google that will work. Its worth the effort, becuase rather than the smoke, this stuff will flavor the meat.

And the liquid smoke might work nicely, but I would use it sparingly. After I shredded the meat, I used Stubbs BBQ sauce on it.

I also found an interesting recipe for tacos. Cook the meat normal, them put it in a corn tortilla, add skillet grilled onion, skillet grilled poblano pepper, and goat cheese. My wife won't eat goat cheese, so she used feta. It was a great taco.