FRUIT PIT RECIPES

Steps:

• Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
• Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
• Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
• Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
• Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
• Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
• Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
• Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.

Steps:

• Start your Pit Boss Grill on Smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Then set the grill to 225°F. Allow it to come to temp.
• Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly.
• Using butcher's twine or 2, 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
• In a bowl, combine the chili powder, brown sugar, smoked paprika, Sweet Rib Rub, and ground cinnamon. Mix well.
• Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill.
• Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F internal temperature. Slice and serve immediately.