This is better than smoked ribs!!

Higher than Ribs!! – Smoked Pork Cheeks

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That is the place I order my meat –
These are my knives –

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 – (Germany) / (USA)
2. Chopping Board – (Germany) / (USA)
three. Barbecue tong – (German) / (USA)
four. Kitchen Torch – (Germany) / (USA)
5.Thermometer – (Germany) / (USA)

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