This is better than smoked ribs!!



Higher than Ribs!! – Smoked Pork Cheeks

Discover out extra concerning the KamadoJoe – http://www.kamadojoe.com/
That is the place I order my meat – http://www.beefensteak.nl/en/
These are my knives – http://www.wuesthof.com/germany/merchandise/overview/cutlery/classic-ikon/9600-22

RECIPE
Elements:
Pork Cheeks – 2 kg

Fundamental dry rub
Fantastic salt – ¼ cup f
Brown sugar – ¼ cup
Paprika powder – ¼ cup
Black pepper – three tablespoons
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon

Barbecue sauce
Ketchup – 300 ml
Worcestershire sauce – 2 teaspoons
Maple syrup – 2 tablespoons
Honey – 2 tablespoons
Appel cider – ¼ cup
Coarse mustard – 1 tablespoon
Fundamental Barbecue rub – three tablespoons

How To:
– Arrange your barbecue to smoke at 110 levels Celsius of 220 levels Fahrenheit
– Combine the substances for the fundamental dry rub
– Coat the pork cheeks with the dry rub and place the on the grill grate of your smoker
– Smoke the pork cheeks for two hours than wrap them in foil and add some barbecue sauce
– Prepare dinner the pork cheeks for two extra hours. They need to be nearly collapse at this level. Take the out of the foil and benefit from the with a facet of potatoes or on a sandwich.

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BBQ gear that I take advantage of day by day:
1. Chef’s knife – http://amzn.to/2bYOZyS (Germany) / http://amzn.to/2ht6F7r (USA)
2. Chopping Board – http://amzn.to/2inXTVf (Germany) / http://amzn.to/2hl5WQO (USA)
three. Barbecue tong – http://amzn.to/2inZhY2 (German) / http://amzn.to/2hKVnHV (USA)
four. Kitchen Torch – http://amzn.to/2i4fBze (Germany) / http://amzn.to/2io0huT (USA)
5.Thermometer – http://amzn.to/2io9TpR (Germany) / http://amzn.to/2hqzeAF (USA)

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