Ribs every way, pulled pork, money muscle, tenderloin, chops and homemade bacon, cooked on an offset, a Traeger and charcoal. Each has the method, the temperatures and the video.
Pork
5:33
Pork shoulder smoked at 275°F on a Traeger Woodridge Pro, wrapped around 175°F, rested two hours, then tossed in a quick sauce of Sweet with a Little Heat and Penthouse Punch.
View recipe →
Pork
5:09
Two untrimmed racks of ribs with Prairie Smoke & Spice rubs, smoked at 275°F over maple pellets on a Traeger and wrapped in butter, maple syrup and BBQ sauce.
View recipe →
Pork
4:03
Sobeys pork shoulder rubbed with two Prairie Smoke & Spice rubs, smoked at 275°F on a Traeger Woodridge Pro, wrapped at 175°F, pulled at 198°F and piled on sesame buns.
View recipe →
Pork
3:32
Pork ribs seasoned with an Indian-spiced rub, smoked at 225°F with a cider vinegar spritz, wrapped with butter and more vinegar, then glazed with chunky mango chutney instead of BBQ sauce.
View recipe →
Pork
5:08
Pork belly cured for ten days with a precisely weighed cure, sweet chipotle rub, hot sauce and honey, then smoked on a pellet grill into sweet, smoky, gently spicy homemade bacon.
View recipe →
Pork
4:27
Homemade cured and applewood-smoked bacon fried crisp, tossed through spaghetti with an egg, extra yolk, Parmesan and a little cream — combined off the heat so the sauce turns silky rather than scrambled.
View recipe →
Pork
5:26
St. Louis cut ribs smoked at 225°F over applewood, wrapped with butter and peach hot sauce until sticky, then finished with another layer of sauce and topped with real fuzzy peach candy.
View recipe →
Pork
5:39
A pork shoulder cut in half before it goes on the smoker to double the bark, smoked at 225°F, wrapped with butter and apple juice, finished at 275°F and rested a full hour before shredding.
View recipe →
Pork
4:19
Pork ribs cut into individual bones before cooking, smoked at 225°F on a wire rack for two hours, then braised in a foil tray with butter and apple butter BBQ sauce until sticky and tender.
View recipe →
Pork
5:08
Pork chops sliced almost all the way through and opened out into thick, long country style ribs, seasoned with Oh Porky rub and grilled two-zone over lump charcoal to a juicy 145°F.
View recipe →
Pork
4:43
Locally raised Nova Scotia pork ribs smoked at 225°F for three hours, wrapped in foil with BBQ sauce, apple butter and butter for an hour, then finished open for another hour to set the glaze.
View recipe →
Pork
5:07
Pork tenderloin smoked low and slow on a Crown Royal whisky barrel plank over matching barrel pellets, then glazed with a three-ingredient honey Dijon sauce.
View recipe →
Pork
5:36
Pork shoulder smoked low and slow with Maritime Madness rubs and sauce, wrapped with butter and cider vinegar, then piled into loaded rice bowls.
View recipe →
Pork
5:55
Thick-cut pork chops grilled two-zone over maple lump charcoal, finished with a hot sear and a light glaze of Ted Reader No Sugar BBQ Sauce.
View recipe →
Pork
4:11
A scored Chris Brothers bologna chub smoked for three hours, sliced into thick steaks, and seared over charcoal for classic East Coast comfort food.
View recipe →
Pork
4:56
A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.
View recipe →
Pork
4:51
Pork tenderloin smoked at 250°F over maple pellets, then seared screaming hot in a pan for a juicy centre and a deep, caramelized crust.
View recipe →
Pork
5:44
Tender, sticky pork ribs smoked low and slow on a pellet grill with a butter wrap and a bold Atlantic-Canadian hot-sauce glaze.
View recipe →
Pork
4:34
A simple two-zone method for juicy, tender charcoal-grilled pork tenderloin that never dries out.
View recipe →
Pork
4:50
Smoked pork money muscle sliced thin and turned into the ultimate topping on a blazing-hot wood-fired pizza.
View recipe →
Pork
7:17
Pork ribs brined in Coldstream Clear Lager with apples, blood orange, red onion, and garlic, then smoked low and slow for juicy, game-day ribs.
View recipe →
Pork
4:20
A rack of pork ribs portioned into individual party ribs, smoked then finished in a buttery, saucy foil tray until gooey and tender.
View recipe →
Pork
5:09
A pork money muscle smoked over sugar maple, butter-wrapped, and sliced into juicy medallions finished with candied cranberry hot sauce.
View recipe →
Pork
4:23
BBQ basics done right — juicy, tender offset-smoked pork ribs over sugar maple with a butter wrap and a lacquered glaze.
View recipe →
Pork
4:21
Butterflied pork tenderloin stuffed with shredded apple and blueberry raisins, charcoal-grilled and glazed with Fearman's Fire Applesauce for sweet heat.
View recipe →
Pork
5:57
Budget-friendly pork rib tips smoked on a pellet grill, then braised sticky in a homemade Zombie Edition hot honey garlic sauce and served over rice.
View recipe →
Pork
3:31
Party-style pork ribs smoked over apple wood, buttered, and glazed with Moon Mist Rimmer for a grape, banana, and bubblegum East Coast finish.
View recipe →
Pork
5:06
Pork shoulder smoked low and slow on a custom 200-gallon offset, wrapped with butter, and shredded with Newfie Bullet Gunpowder Rum BBQ sauce.
View recipe →
Pork
3:26
Hot-sauce-injected pork money muscle smoked to 203°F and sliced into medallions over a rich roasted vegetable bisque topped with green onion.
View recipe →
Pork
5:24
Pork capicola steaks smoked low and slow at 250°F and layered twice with a sweet-and-spicy hot honey mustard glaze.
View recipe →
Pork
3:47
Tender pulled pork stir-fried with rice, peppers, jalapeño, and pineapple, kicked up with Hot Chili Garlic Oil and served in a grilled pineapple half.
View recipe →
Pork
4:51
Pasture-raised pork belly short ribs marinated in a sweet-salty blend of soy, hot honey, and garlic, then smoked low and slow until sticky and lacquered.
View recipe →
Pork
4:20
Budget-friendly bone-in country rib chops seared over charcoal, finished on indirect heat, and glazed with Stingin' Hot Honey for a sweet, sticky finish.
View recipe →
Pork
4:21
St. Louis ribs smoked over hardwood on a custom offset, wrapped with butter and Super Sauce, then finished until sticky, smoky, and tender.
View recipe →
Pork
8:08
Pork shoulders smoked low on an offset, braised in apple juice, tossed in Sweet with a Little Heat sauce, and stacked on toasted King's Hawaiian rolls.
View recipe →
Pork
8:28
A bone-in pork shoulder dry-brined overnight with Honey Hog rub, smoked over applewood on charcoal, and piled on a toasted brioche bun with WHOMP! sauce.
View recipe →
Pork
7:10
Pork ribs smoked in stages on a tabletop pellet smoker with Maritime Madness sweet chipotle rub and a habanero moonshine glaze for fall-off-the-bone sweet heat.
View recipe →
Pork
4:29
Tender mango jerk pulled pork loaded over crispy golden potato slices with fresh toppings and a chili lime crema for island-style BBQ nachos.
View recipe →