Pork Recipes


Fast Eddy's Rib Rub


½ cup white sugar
¼ cup Hungarian paprika
¼ cup Lawry’s seasoning salt
2 tablespoons garlic salt
1 tablespoons allspice
1 tablespoons cumin
1 tablespoons onion salt
1 tablespoons fresh coarse ground black pepper
1 teaspoon of celery seed
3 slabs baby back ribs
1 cup brown sugar Rib Glaze
18-oz bottle of KC Masterpiece BBQ sauce
1/2 cup of honey
1 cup of purified water


Peel the membrane off the back side of the ribs.
Rub the slabs with brown sugar and refrigerate overnight.
Mix all the rub ingredients together in a mixing bowl and then rub ribs 30 minutes before smoking.
Place pork ribs in an indirect smoker at 275°F for about 3 hrs. or until the meat starts to separate when picked up in the middle of the rack.
Mix ingredients of glaze together and put in a foil pan and place in smoker for 3 hrs.
Brush glaze on both sides of ribs and allow to set in smoker for another 10 minutes.
Plate them and watch them vanish.

Cookshack Smoked Summer Sausage


15 lbs. lean beef
10 lbs. lean pork
Summer sausage seasoning, to taste


Grind meat through 3/8" plate. Add seasoning. Mix thoroughly and regrind through 1/8" plate. Stuff into casing using casing stuffer. Tie ends with twine tightly making certain product is very tight within casing. Dry at 110°F or until casings are dry to the touch, about 45 minutes.
Hang over Cookshack Jerky Rods.
Position sausages so that they do not touch each other or the sides of the oven. Close and latch the smoker's door. Load wood box with 8 oz. of wood. Set smoker temperature to 165°F. Smoke-cook for 4 hours, until internal temperature reaches 145°F, approximately 4 to 5 hours. Remove product from smoker and put into ice water until cooled, approximately 35 minutes. Wrap and refrigerate.
Recommended wood: hickory

Garlic Smoked Fresh Ham


1 fresh ham, 14-16 lb, bone-in
4 large cloves of garlic, minced
8 large, fresh basil leaves, whole
2 tsp. Italian seasoning
1/2 tsp. freshly ground black pepper
Salt to taste


Remove shank at joint, and bone ham. Peel off skin, trim fat to a 1/2" layer and soak in brine for 24 hours. Wipe dry, but do not rinse.
Lay ham on work surface fat side down. Press minced garlic evenly into meat. Sprinkle on Italian seasoning, salt and pepper. Lay basil leaves flat on the meat. Fold ham closed and tie 4 or 5 times around the ham with butcher's twine. Tie once from end to end. The ham should now be in nearly its original shape.
Smoke-cook at 225°F for 5 to 6 hours, depending on size. Remove from smoker, wrap in heavy duty foil, and let rest for 30 minutes before cutting strings and slicing.
Cut through center of ham, and then back toward each end for beautiful, round slices. Yield: Serves 16 as an appetizer or 8 for a main course.
Recommended Wood: Hickory or Mesquite

Smoke Cured Ham


Full sized, pre-cooked ham


To add a wonderful, old-time smokehouse flavor to a plain old grocery store smoked ham, just smoke-cook 225°F with a few ounces of hickory wood to an internal temperature of 110°F.

Mocha Smoked Pork


10 lb. hickory smoked pork, chopped chunky

Cook your favorite pork recipe, such as pork butt, and save the leftovers for this recipe.

1/3 cup red wine vinegar
3/4 cup brown sugar
1/2 cup Worcestershire sauce
3/4 cup strong coffee
2 cups ketchup
1/2 cup butter, melted


Mix and bring to a boil sauce ingredients. Simmer 8 minutes. Cool to room temperature.
Mix sauce and pork. Smoke at 300°F in smoker oven for 1 hr., stirring every 5 minutes.
Serve. Good with confetti slaw on a hoagie bun.
Recommended wood: Hickory or Apple
Yield: 20 servings

Smoked Stuffed Cajun Pork Tenderloin


4 pork tenderloins
1/2 cup onion, diced
1/2 cup bell pepper, diced
1/2 cup celery, diced
2 Tbs. Cajun spice
3 cup bread crumbs
1 cup chicken stock
1 lb. Bay shrimp


Remove silverskin and fat from tenderloins. Trim off thin ends so that tenderloins are of a consistent circumference.
Slice each tenderloin in halves, approximately 4 inches in length with sharp fillet knife. Cut into end and carefully push through to the other side. With your fingers start spinning the tenderloin to enlarge the center cavity.
Sauté vegetables in oil. Heat chicken stock and add to breadcrumbs. Stir in spice, sautéed vegetables, and the bay shrimp. With fingers stuff the center of tenderloin with the above ingredients. Oil tenderloin and sprinkle with Cajun spice.
Smoke with hickory or apple at 225°F for 1 hour in smoker.
Slice each into thirds or fourths on the diagonal. Serve on bed of rice or spinach.
Yield: 6 - 8 servings

Grilled Vegetable Medley with Roasted Garlic over Smoked Pork Loin


5 medium zucchini
1 large red pepper
1 large sweet onion
3 heads garlic
Olive oil
Salt to taste
Freshly cracked pepper
4 - 6 lb. pork loin


Drizzle garlic with oil and wrap in foil. Place on medium high grill for 40 minutes. Slice zucchini, onion, and pepper. Rub with oil and grill until done. Squeeze roasted garlic over vegetables and season with oil, salt and pepper.
Smoke-cook pork loin at 225°F for 4-5 hours to desired doneness or 160°F internal temperature. Stand 20-25 minutes before slicing. Serve with Medley.
Recommended wood: hickory

Smoked Tasso Pork Loin


5 lbs. pork loin
2 oz. Morton’s Tenderquick cure
½ oz. ground white pepper
¼ oz. black pepper
1/8 oz. cayenne pepper
½ oz. ground allspice
¼ oz. dried oregano
½ oz. paprika
Wood- 2oz. Hickory


Trim off fat and silver skin from the pork loin.
In a large bowl, add the Morton Tenderquick and roll the pork loin well into the meat. Wrap and cure in the refrigerator for 5-6 hours.
Remove the loin and rinse well under cold water and pat dry.
In a bowl, combine the remaining ingredients and mix well. Press the seasonings well into the meat. Cover with plastic wrap and refrigerate overnight.
Preheat the smoker to 200°F. Using hickory wood, smoke-cook for 2 ½ hours or to an internal temperature of 155°F.
SERVING SUGGESTIONS This can be served in thick slices as a main course or thinly sliced cold.

Blackberry Smoked Habanero Marinated Pork Loin


2, 6 lb. pork loins
3 whole habanero chilies
12 oz. blackberry syrup (pancake style)
1/2 lb. kiwi fruit, peeled, chopped
1/2 lb. pineapple, peeled, chopped
1/2 lb. peaches, peeled, chopped
1/2 lb. blackberries


Smoke chilies with mesquite wood for approximately 4 hours at 225° in smoker oven. Peppers should be dehydrated.
Blend peppers with syrup in food processor until completely blended to make marinade. Place loins in plastic freezer bag with marinade. Set for 48 hours in refrigerator. Turn to coat at least once every 12 hours.
Mix fruit to make salsa.
Smoke loins in smoker at 225°F to 140°F internal heat. Slice pork in 2 ounces medallions, top with salsa or serve remainder on the side.
Recommended Wood: Apple
Yield: 22 portions at 4 oz. each

Smoked Pork Spare Ribs with Spicy Hot Sherry Glaze


4 pounds pork spare ribs

1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves crushed garlic Glaze
1 cup apple jelly
1 teaspoon finely chopped, seeded jalapeno pepper
1/4 cup dry sherry


Mix all marinade ingredients together.
For glaze, combine jelly and chopped peppers in a small sauce pan and cook over low heat until jelly is melted. Continue to cook for 1 minute. Remove from heat and stir in sherry.
Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2 hours, turning ribs once.
Remove ribs from marinade and smoke-cook with apple wood in smoker oven for 4 hours at 200°F. Remove ribs from smoker, brush all sides with Glaze and bake in a preheated 350°F oven on racks for 15 to 20 minutes. Remove from oven and serve.
Yield: 6 to 8 servings

Honey Tequila Marinated Pork Ribs


30 pounds pork ribs

Honey-Tequila Rib Marinade:
2 cups soy sauce
2 cups tequila
2 cups cider vinegar
1-1/2 cups honey
8 oz. brown sugar
24 oz. ketchup
1/2 cup chili flakes
1 bunch cilantro, chopped
2 cups olive oil
2 Tbs. black pepper
2 Tbs. mustard powder
1 tsp. dried thyme


Combine marinade ingredients. Marinate ribs for 12 hours, refrigerated.
Smoke-cook 225°F in smoker oven for 4 hours or until tender. Serving suggestion:
Serve with warm flour tortillas, guacamole and a black bean salad.
Recommended wood: Hickory Wood

Smoked Spare Ribs


1 rack spare ribs
Seasoned salt to taste
Lemon pepper to taste
Brown sugar to taste


Peel the membrane off the ribs and sprinkle on equal amounts of seasoned salt and lemon pepper. Pat the seasoning in and then coat the ribs with brown sugar.
Refrigerate for 2-3 hours. Remove and cook in smoker oven at 225ºF for 3 ½ hours.
Cut and serve immediately.
Recommended wood: Hickory Wood

Maple Pork Ribs


10 pounds pork ribs

4 oz. maple syrup
Garlic powder to taste
Salt to taste
Ground pepper to taste
Thyme or poultry seasoning to taste
(For a dry rub, substitute 1/4 maple syrup crystals for the maple syrup)


Rinse and dry ribs thoroughly, then apply rub. Refrigerate for 1 hour, let stand for 30 minutes in closed container.
Smoke-cook over hickory wood for 3-1/2 hours at 225°F, or until done.
Serve with a sweet, tomato-based barbecue sauce.
Recommended wood: hickory wood

Saddleback Hickory Smoked Baby Back Ribs


Two Gallon Recipe:
2 gallons Bullseye Barbecue Sauce

32 ounces light brown sugar
46 oz. can pineapple juice
1 large red onion, finely minced
1 tablespoon cayenne pepper
Parsley flakes (for color)

One Quart Recipe:
1 quart Bullseye BBQ Sauce

4 ounces light brown sugar
6 ounces pineapple juice
1/4 cup red onion, finely minced
1/4 teaspoon cayenne pepper
Parsley flakes, for color


Pour barbecue sauce into 4" hotel pan, place the 32 ounce bag of brown sugar in one of the empty sauce containers, add pineapple juice. Replace the lid and shake gently.
Pour contents into the other empty container and repeat procedure (to remove barbecue sauce from sides of container). Pour into 4" pan, add one large minced onion and 1 Tbs. cayenne pepper and mix with a wire whip. Sprinkle parsley flakes over ribs just before serving.
Note: If you are preparing these ribs at home (rather than in a restaurant kitchen) you won't need 2 gallons of sauce. Here's a recipe for one quart of sauce, to be used with smaller quantities of ribs.
To prepare the Baby Back Ribs, rub down each rack of ribs on all sides with a mixture of 60 percent brown sugar and 40 percent Cookshack RibRub.
Place in a 180°F smoker and smoke-cook for 3 to 4 hours over hickory wood. After smoking is completed, bring product into kitchen and fully dip each slab of ribs into Saddleback Barbecue Sauce. Place sauced rib slabs on full sheet pans. Place pans in a 300°F convection oven (with the fan off) for 45 minutes. Remove from oven and sprinkle each full slab with parsley for color.
Cut into individual rib sections and place 8 to 10 on a platter for an individual order or arrange neatly in a 2" hotel pan for buffets.

Bacon Wrapped Pretzel Rods w/Beer Cheese Dip


Beer Cheese Dip
2 packages softened Cream Cheese
2 c. shredded cheese
1 package ranch seasoning
1/2 c. beer
Bacon Wrapped Pretzel Rods
2 c. Brown sugar
3 Tbs. Cookshack Chili Mix
Ground Cayenne Pepper to taste
1 lb. Bacon, thin cut
20 Pretzel rods


Beer Cheese Dip
Mix both packages of cream cheese, 1 1/2 c. shredded cheese and ranch seasoning together. Stir in beer. Add beer until mixture is loose but not runny. Refrigerate for 2 hours.
Bacon Wrapped Pretzel Rods
Mix brown sugar, Cookshack Chili Mix and cayenne pepper together. Coat bacon with brown sugar mixture. Wrap coated bacon strip around pretzel rod. Place bacon wrapped pretzel rods on seafood grill in smoker. Smoke at 275° for 30 min.
Remove from smoker, let cool and serve with the beer cheese dip.
Recommended wood: Hickory Wood

Smoked Ham with Sweet Maple Glaze


Glaze Ingredients:
1/2 c. Brown Sugar
1/2 c. Maple Syrup
2 Tbs. Dijon Mustard
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg


Remove ham from packaging and smoke for 3 hours at 250° in Cookshack smoker. Mix the glaze ingredients together and put in the smoker for the last hour of the hams smoke. Remove both the ham and the glaze from the smoker. Remove the netting from the ham. Pour the sweet glaze over the ham, slice and serve.
Recommended wood: Hickory Wood

Competition Pork Butt

Maple Glazed Smoked Ham

Pecan Praline Glazed Ham

Apple Glazed Honey Pork Chops

Spare Ribs

Baby Back Ribs

How to Smoke Ribs Using a Rib Rack

St. Louis Style Ribs

Competition Ribs

Smoked Bologna

Pulled Pork

Whole Hog

Smoked Pork Tenderloin

Crown of Pork Roast

Smoked Ham with Creamed Corn

Pulled Pork Pizza


1 Pizza Crust
2 Tbs. Olive Oil
1 Onion diced
1 Bell Pepper diced
1 c. Cookshack Mild BBQ Sauce
2 c. Pulled Pork
2 c. Shredded Cheese


Dice onion and bell pepper. Saute with 1 Tbs. Olive Oil
Brush pizza crust with olive oil.
Spread 1 c. Cookshack Mild BBQ Sauce over pizza crust. Top with pulled pork, onion and bell pepper. Cover with Cheese and bake on a pizza stone on the indirect side of the PG500 for 12 minutes at 500° or until cheese is melted and crust is browned.

Smoked Peaches and Pork Loin

Chili Cheese Dogs

Grilled Chicken, Sausage and Asparagus

Grilled Pork Tenderloin on a Charbroiler

Smoked Briskets and Pork Butts

Pulled Pork

Smoked Bone In Pork Loin

Ribs in a Rib Rack

Smoked ABT's

Bacon Wrapped Hot Dogs

Bluehorse Maple Chops

Grand Slam-mich with Spicy Yellow Slaw

Smoked Meatballs with Apricot Jalapeno BBQ Sauce

Apple Stuffed Smoked Pork Loin

Ideas for Pulled Pork Left Overs

Mac and Cheese Stuffed Meatballs

Memphis Style Ribs

Cheese Stuffed Hog Shots