Hot and Fast Pulled Pork

Cooking this Boston Butt from Cheshire Farms on the Gateway Drum smoker using Hot and Honey rub and wrapping it in Tangy Vinegar Sauce
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 1 hr
Total Time 5 hrs 30 mins
Course Main Course
Cuisine Boston Butt
Servings 4 people

Ingredients
  

Instructions
 

  • Get smoker of choice up to temperature, we cooked at 275º.
  • Score fat side of butt, if you choose.
  • Coat butt with mustard or binder of choice.
  • Season butt with a layer of Heath Riles BBQ Hot Rub and a layer of Heath Riles BBQ Honey Rub.
  • Allow butt to rest for 15-20 minutes before placing on smoker.
  • Place butt on smoker, we placed a ChefAlarm in our butt and set it for 130º. This can vary based on bark, etc...
  • We spun the rack on the Gateway Drum Smoker every 30-45 minutes.
  • Once butt reaches internal temperature of 130º, remove from smoker to wrap.
  • Wrap butt with Heath Riles BBQ Tangy Vinegar Sauce and foil. Return to smoker.
  • Continue cooking butt until an internal temperature of 203º is reached. Our total cook time was 5 hours.
  • Once internal temperature is reached, remove from smoker and allow butt to rest.

Video

Notes

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Keyword Boston Butt, Cheshire Farms
Tried this recipe?Let us know how it was!

Beef Tenderloin | Drum Smoker

Ingredients
  

CREAMY HORSERADISAH SAUCE

Instructions
 

  • Fire up Drum Smoker or any smoker of your choice to 275º-300º.
  • Coat beef tenderloin with a light coat of olive oil.
  • Season beef tenderloin with Heath Riles BBQ Garlic Butter Rub.
  • Season beef tenderloin with Heath Riles BBQ Beef Rub.
  • Season beef tenderloin with salt and pepper.
  • Once smoker is up to temperature, place beef tenderloin on. We used a Chef's Alarm set at 125º.
  • After cooking for 30 minutes, roll tenderloin over on smoker. Continue to roll every 30 minutes while beef tenderloin cooks.
  • Remove beef tenderloin once it reaches an internal temperature of 125º. Let it rest while loosely covered with foil for 15-20 minutes.
  • Make your horseradish sauce if you plan to (recipe above).

Video

Notes

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Tried this recipe?Let us know how it was!

St Louis Ribs | Drum Smoker

Course Main Course
Cuisine Ribs

Ingredients
  

Instructions
 

  • Get Gateway Drum going, we used Royal Oak Charcoal and chunks of Cherry Wood to get to 300º
  • Make sure to pull membrane off of the back of your ribs
  • Season both sides of your ribs with Heath Riles BBQ Sweet Rub
  • Place on Drum Smoker and cook for 30 minutes, after 30 minutes spin your rack and cook for an additional 30 minutes. This is 1 hour of total cook time
  • After your 1 hour of cook time is up, flip the ribs over and cook for 15 minutes face down
  • Mix your Heath Riles BBQ Butter Bath, remember 3/4 cup of apple juice and 3 tablespoons of butter bath for EACH SLAB you are cooking
  • Once your 15 minutes is up, remove ribs from smoker and wrap in butter bath
  • Return wrapped ribs to smoker for approximately 45 minutes, or until an internal temperature of 206º-208º is reached
  • Once ribs are off of smoker, allow them to rest for 30 minutes
  • Glaze with Heath Riles BBQ Sweet Sauce and return to the smoker for 7-8 minutes to set the sauce

Video

Notes

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Tried this recipe?Let us know how it was!

Smoked Honey Sriracha Wings | Drum Smoker

These wings are something that can't be described, a honey Sriracha flavor smoked on the Drum.
Prep Time 3 hrs
Cook Time 50 mins
Resting Time 10 mins
Course Main Course
Cuisine Wings
Servings 2 people

Ingredients
  

Ingredients for Sauce

Instructions
 

  • Take wings out of package and dry off with a paper towel and place on a pan or rack in the refrigerator to dry off good for 2-3 hours.
  • Light Drum Smoker (or any smoker), bring to a temperature of 275º-300º
  • Rub wings with olive oil, coat with Heath Riles BBQ Everyday Rub (repeat this step on both sides)
  • Coat back of wings with Heath Riles BBQ Honey Rub and allow to sit for about 5 minutes. Turn wings over and coat front of wings with Honey Rub.
  • Place wings on the smoker for 20 minutes. After 20 minutes, rotate the rack and cook for an additional 10 minutes.
  • Flip wings over to other side, cook for 20 minutes. Start checking the temperature of your wings. You want the internal temperature to be 185º at least.
  • Take wings off and brush with sauce on both sides. Place back on the smoker for about 5 minutes.

Video

Keyword BBQ, Meat, Outlaw Smoker, Wings
Tried this recipe?Let us know how it was!

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