MELISSA COOKSTON RECIPES

Steps:

• For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
• For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
• Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
• To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
• Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

Steps:

• Place bouillon cube in water in a small saucepot.
• Heat and stir until bouillon cube completely dissolves.
• Add brown sugar and stir until it is dissolved.
• Turn off heat and add remaining ingredients, except ice and stir.
• After all ingredients are dissolved, add ice and stir to help cool it down.
• Allow to cool and refrigerate for at least an hour before using.
• Fire up your Pit Boss Grill and set at 250°F.
• Place pork butt fat side down in a pan.
• Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
• Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
• Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.
• Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
• After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
• Cover in foil and return to smoker at 275 degrees.
• Check for tenderness when pork butt approaches 190 degrees.
• The bone should be showing 1'' or more when it is at 194 degrees.
• When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
• Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.