The 3-2-1 ribs method is where you smoke the ribs on low for 3 hours – then you wrap it and smoke it for 2 hours before unwrapping the ribs and then smoking for 1 hour for one last time. You may think smoking ribs is pretty straightforward but the reality is that you need […]
If you want to make sure that your ground pork tastes fresh and stays safe, you need to use it up between one to two days. We’ve all been there, shopping around for a bargain and then you come across a packaging of ground pork that is close to its sell-by date. At this point […]
Yes, you can freeze both raw and cooked ribs, but you have to do it the right way to ensure that the ribs maintain taste and texture once they are defrosted. When I was a sous chef at a fine dining restaurant, I was taught the secrets of freezing ribs, and I am now passing […]
You’re probably most familiar with spare ribs. I feel the spare rib is the overall best of the two if we have to start a spare ribs vs baby back ribs comparison. Yes, baby back ribs are more tender and leaner, but they’re quite expensive. The deliciously grilled spare rib meat almost always melts in […]
While I don’t spritz my pork butt, many pitmasters do! People in the pro-spritz camp argue that spritzing adds flavor, browns the bark, makes your pork smokier, and gets you a handsome smoke ring. Those who don’t spritz say that it slows the crust from browning, removes flavor from the bark, softens the bark, and […]
You may not even be aware of it, but aside from the bacon part, pork belly cuts include pork belly roasts, pork spare ribs, the Saint Louis cuts, and the rib tips. You probably eat pork belly regularly. This pork cut appears in many recipes in its most recognizable form: bacon or pork belly. Pork […]
The main difference is that the uncured ham is fresher and doesn’t go through the usual curing process. Natural nitrite preservatives are used in uncured meat instead of the artificial preservatives used in the cured version. It’s confusing, right? I know it is. “Uncured” is a term bandied around these days in the deli meat […]
I know many folks say you shouldn’t eat uncured pepperoni because it’s uncooked and unsafe. But I’m here today to tell you the truth. Uncured pepperoni isn’t actually “uncured.” Uncured toppings are “cured” but the difference between cured and uncured pepperoni is different preservativesare used. So, the uncured one doesn’t contain uncured meats. I don’t […]
Soppressata is an Italian salami. While there are many kinds of sausage and salami preparations, soppressata is uniquely top-shelf stuff. I love the taste and versatility of well-cured meat which is why soppressata is my favorite salami for day-to-day meals. This oblong-shaped salami goes exceptionally well with an simple cheese and lettuce sandwich recipe. My […]
You should place the fat cap towards the direction of the heat source. That way, the fat cap acts as an insulating barrier that protects that pork butt from getting burned. I have been smoking meat for as long as I can remember, but it was only as an adult that I learned about whether […]