Perfect Pulled Pork- The Ultimate Recipe - Watch Now!

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[@originalskindog6619]

Meathead, I found your website a couple years ago, and began smoking using your Memphis dust rub and pulled pork techniques. Since then, I've tried other rubs, but always go back to the Memphis dust. It's absolutely incredible. Match it with the Carolina mustard, and you're in hog heaven. The Simon and Garfunkel rub on chicken is amazing, as well. Thank you for teaching us how to make outstanding Q. All the best.

[@AmazingRibs]

Mom? Is that you? Just kidding, thanks for the kind words!

[@smarteatswithmrtim3567]

Great vid. Love that it's so simple yet so informative at the same time. Todays pulled pork will be amazing thanks to this vid, its been on since 10am and already smalls awesome

[@MeatheadGoldwyn]

Thanks! Go for it!

[@christophermccook8591]

I love all of the great hats in these videos Meathead! Haha Also I have done dozens of pork butts now using all of the tips on your website and each one is better and better. It's become the talk of the neighborhood!

[@AmazingRibs]

That's my goal! Have fun!

[@dexavator]

I like just a little bit of sauce (sauce pouring..) just a tiny tiny bit of sauce (sauce continues pouring) not too much, just a little bit (sauce all over the place), try not do overdo on sauce (sauce dripping from table). It was funny but great video though, keep the good work. Your website is fantastic, lots of important info that helped me nail american barbecue e very little time, Thank You.

[@AmazingRibs]

LOL! Next time you see me ask me to pour you a drink!

[@neurofiber2406]

2021 this video still makes my mouth water. Of course I have 8 lbs in the smoker so that will help. :)

[@AmazingRibs]

Me too! Who doen't love Pulled Pork with lots of bark?

[@henryratajczak3071]

I'm really enjoying your videos. I've learned a lot watching . My choice for pulled pork sauce is the Carolina apple cider vinegar barbeque sauce (apple cider, brown sugar, black pepper, red pepper flakes) and coleslaw on the sandwich.. It's sacrilegious to put and type of sauce on beef. Thank you for sharing your information.

[@AmazingRibs]

How kind of you to say so! Make sure to visit the website for more great free BBQ info.

[@henryratajczak3071]

@@AmazingRibs will do. Here's the recipe for the apple cider vinegar barbeque sauce 2 cups apple cider vinegar 2 table spoon brown sugar 1 table spoon catsup 1/2 tea spoon cayenne pepper 1 teaspoon black pepper 1 teaspoon red pepper flakes 1 teaspoon salt. On the stove top medium heat. Bring to boil and wisk the ingredients until sugars desolved. Let cool, pour into a jar or bottle Place in refrigerator over night.( optional) Shake well before serving. It's fantastic on pulled pork,or ribs.

[@AmazingRibs]

Sounds wonderful! @@henryratajczak3071

[@kathwheeling]

Watching this video, again. good things can't be repeated too often! So, my barrel smoker is a 55 which gives me a touch more room. I hung a second grill surface under my main grill surface and I put a drip pan on that to catch the drippings and make my sauce. The OTHER thing I like to do, for easy sake, is another rack. I have a flat grill rack that actually came from an old toaster oven, and it Is just the right side for my butt. it also has the sides bent upwards to form handles. this means my meat doesn't stick to the hot grill and I can easily pull it out when I'm ready.

[@AmazingRibs]

+karon adams You are smart!

[@kathwheeling]

necessity is the mother of invention. laziness is the father. Laziness is also my best friend.

[@kathwheeling]

Q is supposed to be low, slow and easy. So, we make it easy.

[@ToddZilla813]

I'm not sure how I just discovered your website & channel. Better late than never I guess.

[@mattmarino5721]

Love your web site but I feel this video could have benefited from a little more detail. For one you did not put the rebar back in the Pit Barrel which would shoot your temps way over 275F. You would also want to put the maverick probe wire through the rebar hole instead of under the lid. Even the slight air gap from that probe wire will spike the temp in a Pit Barrel (I use that trick to bump the temp up in mine for chicken) not to mention you risk damaging the wire. Just surprised because the articles on your website are usually very detail oriented and this video is the opposite. And the Tony Roma cameo? Come on man! Those guys boil their ribs!! Meathead you're killing me!!!!! Keep up the great site though.

[@AmazingRibs]

+Wood Burner You are right on both accounts! As I am sure you can tell, we were trying to keep the video short and for those who want more they can go to the page with the recipe. Interestingly there is research that shows that there is a direct relationship between how long a video runs and how many people watch it. So these videos are meant to whet people's appetites, literally. And the Tony Roma's ribs sold in stores are smoked with hardwood, not boiled. I've toured the plant. They're not bad!

[@SL1CK1307]

I like that last comment, pretty good

[@steve5ray]

I have a Weber Smokey Mountain 18.5 inch. When smoking a pork butt, do I need to put water in the black round pan that is apart of the smoker during cook. Thanks.

[@AmazingRibs]

Not uncommon. You may be running a little hot though.

[@tlm91960]

I like what I see sir I just subscribed thank you

[@AmazingRibs]

THANK YOU! Go visit AmazingRibs.com and make sure to sit down first.

[@RookieStyles]

This guy is awesome

[@danielburke8350]

What happened to the Tony Roma's guy! He only stuck around two minutes!

[@AmazingRibs]

+Daniel Burke LOL! He was a last minute addition. SHowed up so we asked him to step in. I didn't have time to rewrite the script. But he know his stuff!

[@thedr00]

1:55 good action there Jenny...

[@paulpeterson4216]

You get the pitmaster from Tony Roma's and you ask him about pork butt but not ribs??? Also, no football questions? ;=)

[@ColocasiaCorm]

I don’t mean to be rude but she looks nice. And meathead is a great presenter

[@richardsmith3468]

Yummmmmmmmmmm!

[@stevebaugh7233]

No wood for smoke?

[@AmazingRibs]

+Steve Baugh Not in the Pit Barrel! Shockingly, it really doesn't need it! It is an amazing tool ($300 delivered to your door) and it holds temp rock solid, and you can use wood, but most owners don't add any!

[@fender7802]

Pit barrel or WSM? And great job on NPR the other day Meathead! I'm loving your new book.

[@prophotos365]

Nice I have a butt in the freezer that I will do shortly!

[@bookooc]

I have used your website for advice and suggestions, but since you are obliviously sponsored by Kingsford, your recommendations for using briquettes VS lump are suspect. other than that, thanks for your videos. Your website is a pain in the ass now though, with all the rampant commercialization. sigh..such is he internet I guess.

[@meatheadgoldwyn9972]

Kingsford ONLY sponsored the video series LONG after I wrote my article on charcoal linked above. If the arguments that I make that briquets are better than lump don't convince you, then do your thing. But I want charcoal for heat and wood for flavor. Lump has too much unburned wood of unknown varieties that makes too much smoke. There is also too much dust in the bag, and uneven sizes that burn unevenly. It is not uncommon to find plastic, treated lumber, and worse in lump. Click the link above and read the science. As for rampant commercialization, we have ad people who do not talk to editorial people and THAT is really rare on the internet. We call em the way we see them. And if you hate the commercialism, join our Pitmaster Club for $24 per year and all the ads disappear. Unless you don't want quality info from people who have to feed their families. Check out the benefits to membership amazingribs.com/pitmaster_club/index.html

[@RookieStyles]

always cryin'...give them all you have for free and still...waaaahh waaahhh. express some gratitude or keep quiet anonymous profile lol.