Skip to content
FREE TOOL WITH PURCHASE OF COVER
FREE TOOL WITH PURCHASE OF COVER

Pork

Filter by tag
  • Texas Smoked Ribs

    Texas Smoked Ribs

    The 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.

    Read more
  • Hanging St. Louis-Style Ribs

    Hanging St. Louis-Style Ribs

    Channel your inner pit master with these delicious Hanging St. Louis-Style Ribs. When hung and smoked vertically in the Pit Boss Platinum Series Lockhart, the fat and juices run down the length of the rack, making them extra juicy and tender. Baste in BBQ sauce and wrap in foil for the final 2 hours of cooking for extra tenderness and flavor.  

    Read more
  • Hot and Fast BBQ Spare Ribs

    Hot and Fast BBQ Spare Ribs

    You’ve made low ‘n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours. 

    Read more
  • Smoked Bratwurst

    Smoked Bratwurst

    Bratwurst on the grill are good, but smoked bratwurst are even better! Making your own smoked bratwurst at home is easy with a vertical smoker and infuses amazing wood-fired flavor into your favorite sausages. Cooking the brats low and slow on the smoker allows them to retain moisture, instead of searing them on a hot grill grate and causing them to burst and leak. Serve sliced with caramelized onions or enjoy on a bun with your favorite toppings!
    Read more
  • Apple bacon Smoked Ham

    Apple Bacon Smoked Ham with Glazed Carrots

    Bringing the ultimate in pork flavor this twice smoked ham incorporates delicious apple and bacon flavors for a truly savory, sweet Easter Sunday treat. As the spiral cut ham is already pre-cut, this is one of the quicker cuts of meat to smoke and should take no more than two hours on your Pit Boss Pellet Grill. Enjoy the smells as the apple glaze reduces down and the ham and bacon smoke slow and low. This is one the cook and guests won’t be able to wait to for as the aromas will permeate your backyard.
    Read more
  • Classic Easter Quiche

    Classic Easter Quiche

    Your barbecue shouldn't just be used for dinner. When your morning alarm goes off, turn on the Pit Boss Grills and whip up this delicious, Classic Easter Quiche!  Using frozen pie crust, this version is super easy to make on your pellet grill. Try this one out for your next Sunday breakfast.
    Read more
  • Dry Rub Smoked Ribs

    Dry Rub Smoked Ribs

    This recipe might settle the dry rub vs wet rub debate once and for all. Well, maybe not, but these Dry Rub Smoked Ribs are so easy to make and packed with simple, sweet rib flavors, you might discover a new favorite way to season your baby back ribs. Our Pit Boss Sweet Heat Rub is a fan favorite because it doesn’t overpower the meaty and smoky flavors of the ribs. Instead it is just enough sweet and heat to be a perfect compliment.

    Read more
  • Smoked Dr. Pepper Ribs

    Smoked Dr. Pepper Ribs

    Fall off the bone tender, these Dr. Pepper Ribs are sweet, smoky and succulent. Meaty baby back ribs are generously seasoned in Sweet Rib Rub, then smoked them low and slow. Next, they’re braised in a bath of butter, brown sugar and Dr. Pepper until tender, then slathered in a sticky sweet Dr. Pepper BBQ sauce. The sauce caramelizes on the grill until slightly charred and gooey for a real bone lickin’ treat. 
    Read more