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Texas Smoked Ribs
Read moreThe baby back rib has long been an American staple going back to the days of the trail blazing westward expansion. Traditionally grilled many argue that this classic should only be cooked low and slow in a smoker. Fortunately, with a Pit Boss Wood Pellet Grill, you can do either. This Texas-style smoked baby back recipe, however, calls for you to choose the smoker option on your Pit Boss and enjoy the huge smoky pork flavors reminiscent of the Eastern part of the Lone Star State.
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Double Smoked ham
Read moreTake your Thanksgiving to the next level by transforming your pre-cooked ham into a family-favorite meal! The ham is coated with Pit Boss® Pecan Maple Walnut Rub, which gives this classic holiday dish a sweet and savory flavor. Double smoked...
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Pumpkin Spice Pork Ribs
Read moreThe Pumpkin Spice Pork Ribs are a barbecue classic with a holiday twist. This easy-to-follow recipe is seasoned with Pit Boss® Pumpkin Spice Rub, wrapped with apple juice and butter, and smoked until perfectly tender. You can’t go wrong with...
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Smoked Pork Loin
Read moreLooking for a showstopper recipe this Holiday season? Look no further! The Pork Loin is rubbed with Pit Boss® Bourbon Apple Spice for a unique and sweet-buttery flavor and smoked with Pit Boss® Hickory Blend Hardwood Pellets for a robust...
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Bacon Wrapped Cheesy Stuffed Jalapenos
Read moreHere’s a game day appetizer with a kick and we’re not talking about field goals. No, these Bacon Wrapped Stuffed Jalapenos deliver a creamy, crunchy, spicy and flavorful punch with every bite.
Stuffed jalapenos wrapped with bacon are always a favorite and this one has the bonus of being made on a Pit Boss Pellet Grill which of course will give them the added flavor of wood fire.
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Tri Tip Burnt Ends
Get those mouthwatering beefy nuggets without having to smoke an entire brisket with these Tri Tip Burnt Ends. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled, making it similar to brisket in terms of tender, beefy flavor. The tri tip is slathered in mustard and Beef & Brisket Rub then smoked low and slow until tender and smoky. It’s then cubed into bite-size pieces then smoked again in a luscious BBQ sauce with added Dr. Pepper, honey, Worcestershire, brown sugar and butter. The sauce caramelizes into delicious sweet and sticky nuggets that are sure to disappear in minutes.Read more -
Pit Boss Stuffed Pork Tenderloin
Take a new approach to pork tenderloin and elevate the experience by smoking and stuffing it. This Stuffed Pork Tenderloin is filled up with salsa which lends spice and helps keep it moist during the smoking process. It is topped with a tasty brown sugar, honey, cinnamon, and chili powder rub which creates a nice crust as it cooks low and slow on the grill.Read more -
Pulled Pork Sandwich with Pretzel Bun
You can never go wrong with a classic! This Pulled Pork Sandwich features smoked pork stacked sky-high on a hearty pretzel roll bun and slathered in BBQ sauce for an epic meat treat. We coated our bone-in pork shoulder with a sweet and tangy sauce, then gave it a five-hour smoke on the Pit Boss until smoky and succulent. The pretzel bun soaks up all the juices without getting soggy, making it the perfect vehicle for your juicy BBQ pulled pork.Read more -
Hawaiian Pork Butt
Say aloha to a delicious backyard barbecue experience with this Hawaiian Pork Butt! Learn how to master the smoked pork shoulder with this simple, delicious recipe that is perfect for your pellet smoker. Perfect for a summer luau, or just for a laid-back dinner with the family. You will feel like you’re on vacation in no time!Read more
