Pit Boss PBV3D1 Assemblage Et Fonctionnement page 28

SMOKED PRIME RIB ROAST
Makes 6 - 8 Servings
Suggested Wood Chip Flavor: Hickory / Pecan / Competition
Ingredients:
2 lbs Beef Prime Rib Roast
0.9 kg / 2 lbs
10 cloves Garlic (minced)
45 ml / 2 tbsp Seasoning
10 ml / 2 tsp Salt
10 ml / 2 tsp Pepper
Instructions:
1. Preheat smoker, then adjust to 135°C / 275°F.
2. With the fat-side of the meat facing up, tie one end of string or
twine firmly around one side of the roast. Continue to loop and
tie the rest of the roast, making an attractive presentation.
3. Thoroughly wash the roast and pat dry with paper towel.
4. Liberally, season the entire roast with garlic, salt, pepper, and
seasoning. Let the roast sit for 10 minutes so seasoning adheres.
5. Place roast in smoker. Smoke for 45 to 60 minutes, until the
internal temperature has reached 51°C / 125°F. Use a meat probe
to best monitor the middle of the roast.
6. Carefully, remove roast from smoker and cover with foil. The
meat will continue to rise by another 3°C / 5°F to a final product
of 54°C / 125°F to a perfect medium rare. Let the meat rest for 10
minutes before slicing.
SMOKED RIBS
Makes 4 - 6 Servings
Suggested Wood Chip Flavor: Hickory / Apple / Competition
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spare ribs / loin back ribs
5 ml / 1 tsp Salt
5 ml / 1 tsp Pepper
Instructions:
1. Preheat smoker, then reduce to 82-107°C / 180-225°F.
2. Take ribs out of wrapper and drain all liquid off of the ribs and
then wash in cold water.
3. Place on cutting board and cut away any excess fat or skin from
the bottom of ribs. Turn ribs with bone side up. Prepare ribs by
peeling off the tough layer of skin (membrane) on the back side.
Season the ribs with salt and pepper, to taste.
4. Place rib bone side down in smoker.
5. After one hour, turn the rib over with bone side up and cook for
one hour. After 2 1/2 hours, depending on the color of the rib you
like, pour a one inch wide strip of your favorite BBQ sauce down
the length of the rib and wrap tightly in aluminum foil. Place
back in smoker and check every 15 to 20 minutes to see if the rib
bones separate by using your finger to pull them apart. If they
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pull apart with ease your ribs are done; internal temperature of
your ribs hould be at 170°F.
6. Take out of smoker and let stand on serving platter until cool
enough to eat.
Variation: MEMPHIS-DRY METHOD
Turn smoker up to maximum tempterature (204°C / 400°F). Place
ribs back on the smoker and season with a dry seasoning or rub for
5-8 minutes. Remove from smoker and serve.
SMOKED STUFFED PORK TENDERLOIN
Makes 4 - 8 Servings
Suggested Wood Chip Flavor: Apple / Hickory / Cherry
Ingredients:
1 whole Pork Tenderloin
3.6 kg / 8 lbs
1 jar Salsa
15 ml / 1 tbsp Chili Powder
15 ml / 1 tbsp Brown Sugar
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Honey (warmed)
Pinch Ground Cinnamon
Instructions:
1. Preheat smoker, then adjust to 107-135°C / 225-275°F.
2. Remove the pork tenderloin from packaging, rinse with cold
water and pat the exterior dry with paper towel.
3. Place a piece of plastic wrap on a cutting board, then place the
pork tenderloin on top and cut the meat ¾ of the way through.
Open the pork loin so it lays flat, and place a second piece of
plastic wrap on top. Use a meat tenderizer or rolling pin to
pound the meat until flattened.
4. Arrange salsa down center of pork tenderloin. Fold in the sides
and roll-up the pork tenderloin (like a cinnamon bun) carefully
to distribute salsa evenly. Using twine, tie the pork tenderloin at
both ends and the middle to secure.
5. In a bowl, combine the chili powder, brown sugar, smoked
paprika, and ground cinnamon. Mix well. Brush the pork
tenderloin with the warmed honey. Sprinkle the mixture over
the entire tenderloin.
6. When the pork is fully coated, place inside the smoker. Smoke the
tenderloin for 2 ½ to 3 hours, or until the internal temperature
of pork has reached 62°C / 145°F.
7. Take out of smoker, slice and serve immediately.