Have you found yourself deep in the world of smoking meat and American BBQ, spending hours tending lovingly to a BBQ or electric smoker for that perfect, low ‘n’ slow, smoked meat?
This brand-new range, available only at Spudshed, is 100% quality Western Australian pork and features three specialty cuts that are larger and meatier, designed for low and slow smoking.
Explore the range, and cooking tips for the perfect smoke ring below.
The Baby Back Rib is a meatier style of rib with the loin still attached for an extra meaty, juicy, fall-off-the-bone experience. We’ve consulted our resident smoking experts to suggest one option for cooking this cut to get you started, but we encourage you to experiment!
Brilliant Baby Back Ribs
These are meaty, delicious, and will fall off the bone!
Prep: Remove membrane, trim edges.
Season: Liberally apply your pork rub of choice.
BBQ Setup: Start a kettle BBQ at 275°F/135°C, with cherry wood chunks.
Cook: Smoke for 2 hours or until happy with bark
Wrap & Add Flavor: Wrap in alfoil with butter, return to BBQ for another hour.
Test & Unwrap: Poke with a toothpick—if toothpick slides easily, they’re ready to unwrap and glaze
Internal temp: Tenderness should occur around 92c / 195f
Glaze & Finish: Apply BBQ glaze, for a further 30 minutes in the BBQ, then rest before serving.
A larger piece of meat, bone in and cut from the shoulder, the Boston Butt is ideal for perfect slow-smoked pulled pork. Try out our cooking suggestion below!
Easy Peasy Boston Butt (Pork Shoulder)
Fill your yard with amazing smells while tidy ahead of dinner guests!
Season: Generously coat with your favorite pork BBQ rub or seasoning.
Set up BBQ: Set your Kettle BBQ with an indirect charcoal snake, at 125-150°C/250-300°F.
Smoke: Add smoking wood and let it cook slowly, for approximately 6 hours until bark has set
Be low, and slow: Bark should set around 80-82°C/175-180°F internal.
Wrap: Wrap boston butt in alfoil and return to bbq (could also be oven at this point)
Finish: Continue to cook until 96°C/205°F internal temperature.
Rest & Serve: Allow pork to rest 2-3 hours until internal temperature reaches 60-70c / 140-150f
Enjoy as: American pulled pork with cornbread and coleslaw sides; Next level tacos with a grilled corn salad; or layered onto noodles and Bok Choy.
Less common than their half rib rack counterparts, our Full Plate Pork Ribs are perfect for feeding a crowd – because when is a half rack ever enough? Give them a crack on the BBQ this spring/summer season.
Sticky Sweet Smoke Plate Ribs
Big ribs, bigger flavour, biggest applause!
Prep: Using paper towel, grip and remove membrane from the bone side and trim any loose edges.
Season: Rub with your choice of BBQ Pork Rub.
Setup BBQ: Start a Kettle BBQ at 250°F/120°C, with smoking wood
Cook: Smoke indirectly for 2 hours / until happy with the bark
Wrap & Flavor: Wrap with in alfoil with butter; return to BBQ for approx 60-90 minutes
Test for Tenderness: Poke with a toothpick—if toothpick slides easily, they’re ready to unwrap and glaze.
Internal temp: Tenderness should occur around 195f / 92c
Glaze & Finish: Apply BBQ glaze, for a further 30 minutes in the BBQ, then rest before serving.
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