Boston Butt (Pulled Pork Sandwich) | Outlaw Smoker

Boston Butts on the Outlaw Smoker turned into Pulled Pork Sandwiches topped with a Garlic Jalapeño Coleslaw
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 1 hr
Total Time 5 hrs 30 mins
Course Main Course
Cuisine Pork, Pulled Pork
Servings 4 people

Ingredients
  

Garlic Jalapeño Coleslaw Ingredients / Recipe:

Instructions
 

  • Trim Boston Butt to your liking, we did not trim much off of this and we left the fat cap on.
  • Put binder on butt, we used yellow mustard.
  • Season butt with Heath Riles BBQ Pecan Rub and then Heath Riles BBQ Sweet BBQ Rub. (You can purchase both of these rubs in the Sweet & Savory Flavor Fusion Bundle on our website)
  • Get smoker up to temperature, we cooked at 275º and used Royal Oak Charcoal and Hickory wood for this cook.
  • Place butt on smoker fat side up and cook to approximately 140º, this was about 3 and a half hours for us. We did spritz our butt about every hour with water (you can use apple juice or whatever liquid you prefer).
  • Once butt reaches 140º we wrapped with our Heath Riles BBQ Tangy Vinegar Sauce and foil and placed this back on the smoker.
  • Cook butt to an internal temperature of 200º, this was another 2 and a half hours for us. Total cook time was 6 hours.
  • Allow cooked butt to rest for 1 hour.
  • Make coleslaw (recipe above) if you plan to make delicious pulled pork sandwiches!
  • Shred your meat and top with Garlic Jalapeño Coleslaw and Tangy Vinegar Sauce on your bun! Enjoy this deliciousness!

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 Pulled Pork, Pulled Pork Sandwhiches
Tried this recipe?Let us know how it was!

Hot Apple Ribs | Outlaw Smoker

Hot Apple Ribs on the Outlaw Smoker with Heath Riles that are the perfect blend of Apple and Hot!
Prep Time 30 mins
Cook Time 5 hrs
Resting Time 30 mins
Course Main Course
Cuisine Pork, Ribs
Servings 2 people

Ingredients
  

FOR WRAP:

FOR SAUCE:

Instructions
 

  • Get cooker ready and up to temp of 275º-300º, we used the Outlaw Smoker for this cook.
  • Remove ribs from packaging. Take off the membrane from the back of the ribs and trim to your liking.
  • Rub ribs with yellow mustard, or binder of your choice (both sides).
  • Season ribs with a base of Heath Riles BBQ Hot Rub (both sides).
  • Season ribs with a layer of Heath Riles BBQ Apple Rub (both sides).
  • Place ribs on your cooker at approximately 275º, we used Hickory wood for this cook along with Royal Oak Charcoal.
  • Cook ribs for approximately 2 and a half hours, we added wood every 30 minutes to keep our temperature at 275º. We also spritzed our ribs every 30-45 minutes with water to keep them moist.
  • After 2 and a half hours at 275º, remove your ribs to wrap. Wrap with Heath Riles BBQ Butter Bath & Wrap. You should mix 3 tablespoons with 3/4 cup of apple juice PER SLAB of rib. Once wrapped with Butter Bath and apple juice mixture, wrap with foil and return to the grill.
  • Cook wrapped ribs for approximately another 2 to 2 and a half hours or until the internal temperature is 203º-205º. Once this temperature is reached, remove from grill.
  • Unwrap ribs and sauce with sauce recipe above. (You should have melted these ingredients over heat to make sure your apple jelly is melted.)
  • After saucing, return to the grill to set the sauce. You can also sprinkle with Heath Riles BBQ Apple Rub. Allow the sauce to set and remove from the grill.

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 BBQ, Meat, Pellet Grill, Ribs
Tried this recipe?Let us know how it was!

Hot Chicken Halves | Outlaw Smoker

Course Main Course

Instructions
 

  • Get smoker up to 275º-300º. We used the Outlaw Stick Burner with Hickory wood for this cook!
  • Coat chicken halves with olive oil. Season with Chicken & Hot Rub.
  • Cook until about 150º-155º and then sauce with above recipe.
  • Allow chicken to keep cooking until reaching 163º-164º on the breast and 170º-175º on the thighs and legs. We had a total cook time of 2.5 hours.

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!

Baby Back Ribs | Outlaw Smoker

These baby back ribs are an amazing recipe, we cooked these on the Outlaw Smoker using our signature rubs highlighted by the Sweet BBQ Sauce.
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Ribs
Servings 2 people

Instructions
 

  • Trim baby back ribs to your liking, make sure the membrane is off of the back of each slab.
  • Coat ribs with a binder, we used yellow mustard, this is what we use on a regular basis.
  • Season back of ribs with Everyday Rub, Honey Chipotle Rub, Pecan Rub and then Peach Rub (in that order). All ribs to set for approximately 5 minutes. Flip ribs and repeat on the front of ribs (Everyday, Honey Chipotle, Pecan and Peach Rubs). Allow ribs to set for 20 minutes.
  • Cook at 275º on smoker of your choice (we used pecan wood), we did these on the Outlaw BBQ Smoker, for about 2 hours. Spritz with apple juice every 45 minutes if you wish.
  • When ribs are at approximately 160º, pull them off to wrap with Butter Bath & Wrap. 1 pack of Butter Bath can be mixed with 5.5 cups of apple juice, you will only use 3/4 cup for each slab.
  • Pull foil for each slab. Add a layer of Honey Chipotle Rub on the foil before placing the rib front down. Add Honey Chipotle Rub on the back of the rib. Add 3/4 cup of Butter Bath & Wrap and wrap in the foil. Repeat this process with all slabs of ribs.
  • Place wrapped ribs back on the pit for about an hour, you are looking for an internal temperature of 203º-207º. Once ribs hit this temperature, take them off to rest for approximately 30 minutes.
  • Mix sauce (1 part Tangy Vinegar BBQ Sauce to 2 parts Sweet BBQ Sauce). Glaze ribs on the front and back. Sprinkle some Peach Rub on top.
  • Place ribs on a wire rack (if you choose, you can just put them straight on the smoker grates if you want) and put back on the pit at 275º for 20 minutes to set sauce.

Video

Keyword Outlaw Smoker, Ribs
Tried this recipe?Let us know how it was!

Follow us on Instagram

Copyright Heath Riles BBQ, 2021.

Follow Us

Be in Touch

heath@heathrilesbbq.com
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram