BBQ pork recipes are all you need... according to some people. The rest of us know and love BBQ beef, chicken and seafood, too. Actually, BBQ ribs are my personal favorite, though. And come to think of it, all that bacon, sausage, and ham do to seem to dominate the breakfast meal, don't they? That makes me think of pulled pork , tenderloin, and pork chops now .....I'm getting hungry.
Unless you want to grill pork chops, most of the time pork will be slow smoked. Marinades, rubs, mops and sauces are all fitting and excellent choices for BBQ pork recipes.
Pork has been the guest of honor at many a BBQ, especially in the South. People of the South make pork their number one choice for BBQ. Purists will even go so far as to say that if it isn't pork, it isn't BBQ.
I'm not going to get into the finer details of what BBQ is or isn't. I have already crossed that bridge once. Check out what I wrote at BBQ, what it is. Hopefully that is enough to explain my position. If not, then maybe we can just agree to disagree. BBQ is too good to argue about, don't you think?
Lots of times slow cooking or smoking is done with tougher cuts or big pieces of meat. These usually have layers of fat on them. During the long slow cooking process of the low heat method (several hours at 220 degrees), much of the fat will melt away. The meat will also become more tender and flavorful.
But, sometimes, slow smoking applies to lean cuts of meat too. If your BBQ pork recipe calls for a cut of pork that is too thick to grill, then slow smoking works well.
Something like a tenderloin might be pretty thick. Grilling it to the point that it's done in the middle might burn the outside crust. Smoking may be a better choice. A tenderloin will tend to dry out more than a butt (shoulder), because of low fat content. So it should not be cooked too long.
I use a drip pan under the meat, when smoking. It's there to catch drippings (I bet you knew that). But, I also fill it with beer....or water.....or juice, or whatever you like. That helps keep moisture in the smoker, too, through evaporation. Another method of keeping the meat from drying out is to use a mop during cooking.
Don't overcook a tenderloin. Remember Cheek, Nose, Forehead. If you forgot, (or maybe you just haven't visited there yet), check is it done yet The foolproof way is to get an instant read thermometer.
Here is a simple BBQ pork recipe to get the ball rolling.
2 tsp sage
2 tsp garlic salt
1 tsp ground ginger
1 tsp black pepper
You can use this as a rub on a pork tenderloin. Coat the outside of the tenderloin with some oil or Worcestershire sauce and then apply the rub mixture. Use apple juice as a mop during smoking.
You may even want to simply use salt and pepper with your favorite BBQ sauce. Keep it simple if you would rather. Or open your bag of tricks and get creative.
For many years we fixed a ham, along with turkey, during the holidays. My mother-in-law had diabetes and my sister-in-law has limits on her sugar intake. So when we fixed the ham in the oven, the glaze that came packaged with it was not used, due to high sugar content.
Later in the Spring, I would smoked some ribs, as I usually do. One Spring I happened to think of the unused glaze packet. I decided to mix it up and use it on the ribs. They turned out to be excellent. Just something to keep in mind. You never know where you will get an idea for something new to try.