Blasphemy Pulled Pork

Home-smoked pulled pork is just the best, but it takes a long time to cook (10-12+ hours) and everyone wants some of the great bark. (Admit it, you’ve grabbed a few pieces of bark while pulling and before anyone else gets a chance.)

Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!

We accomplish this by using boneless country-style ribs instead of the usual hunk of shoulder or butt. Country-style ribs aren’t really ribs at all, just shoulder or butt cut into strips. When shopping, look for thicker cuts vs. skinny and again, they should be boneless. I get mine at Costco.

The process is about the same as Blasphemy Ribs, but these take a lot longer and we don’t baste them. In addition, we will cook these to temperature rather than by time, so you’ll need some way to monitor the internal temperature. I use the probe in my Rec Tec, but if your smoker doesn’t have temperature probes for the meat, you will want to get an external thermometer, ideally one with remote reading capability.

If your grill has an accurate probe-based thermometer, you are golden. DO NOT trust the dial thermometer built into the lid. They are notoriously inaccurate. Otherwise, get yourself a good, remote reading thermometer. I recommend products from Thermoworks. For this recipe you should get a multi-probe unit, like the Smoke, Smoke-X (extended range) or Signals. The four probe models are better as they will let you monitor the grill temp and up to 3 pieces of meat. They will let you monitor the grill temp and one or more meat temperatures. See our Other Cool Stuff page for more info or click on the product links above.

Blasphemy Pulled Pork Recipe

5 from 1 vote
Recipe by Mark Garetz Course: MainCuisine: American, BBQDifficulty: Easy
Prep time

30

minutes
Cooking time

7

hours 
Total time

7

hours 

30

minutes

Home-smoked pulled pork is just the best, but it takes a long time to cook (10-12+ hours) and everyone wants some of the great bark. Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!

Ingredients

  • 1-6 Pieces Boneless Country-Style Ribs

  • Blasphemy Ribs Rub
  • 6 tbs Turbinado sugar (aka sugar in the raw)

  • 2 tbs Paprika

  • 1 tbs Sea Salt (table grind)

  • 1 tbs Granulated garlic powder

  • 1.5 tsp Black pepper (table grind)

  • 1.5 tsp Granulated onion powder

  • .5 tsp Ground ginger powder

Directions

  • Make the rub. (This can be done in advance.) Combine all of the rub ingredients and mix well. Store in an airtight container. Shake it up well if you can. This will make enough rub for 1-2 batches of pulled pork.
  • Put the pieces into a gallon zip lock bag. Add rub to bag. Close the bag and toss them well to coat. If they are not well coated, add more rub and repeat tossing until they are well coated. Put them in the refrigerator for 6 hours (or longer). I try to do mine the day before. Every few hours, turn the bag over to make sure the pieces get an even coating of the rub.
  • Get your smoker going with indirect heat and try to get it to hold a steady temperature at 225F. Go to our Other Cool Stuff section for links to info on how to set up your grill properly.
  • When you are ready to cook, put them on a grill pan with holes. If you use a stainless steel pan, prep the pan with a light coating of oil to make cleanup easier and to make sure the pieces can be removed as easily and cleanly as possible.

  • Insert your thermometer probe into the fattest part of one of the pieces, making sure the probe is well centered. You can see the probe sticking out of the center piece in the picture above.
  • Smoke them at 225F for until the internal temperature reaches 200F.
  • When they come to temp, remove from the smoker. Pull the pieces using forks or commercial claws or by hand. Serve and optionally add your favorite BBQ sauce.

Notes

 

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