Lets Talk BBQPresented by

Steve “Shooter” Demaray

What Are You Going To Use For A Smoker?

Find The one that works

best for you!

What Type Of

Wood Are You

Going To Smoke

With?

What is Your Main

Heat Source

Going To Be?

Types of Pork to Smoke

•Baby Back Ribs

•St. Louis style Ribs

•Pork Shoulder

•Pork Belly

•Pork Butt

•Pork Loin

•French Crown Rack

•Sausage

Prep Tips For Your Meat

• Food Safety

• Ribs – remove membrane and dry rub inside & out

• Shoulder & Butts – trim a little, inject solution

for moisture & taste

• Loin – Inject or dry rub

• French Crown Rack – Olive Oil Rub, coarse

ground pepper, different BBQ rubs

• Sausage – Chubs or Patties?

• Moisture enhancer – Apple Juice

Cooking Temps

• USDA – 145⁰F Target + Rest for 3 minutes

• Ribs – low & slow, 225 ⁰F – 230 ⁰F, Smoke for 4 – 5 hours

• Shoulder & Butts – 225 – 275, Smoke for 10 – 12 hours

• Loin – 225 – 275, Smoke 3-4 hours

• French Crown Rack – 275 for 3 hours, Finish up in Hot Box

• Sausage – 2 lb Chub = 225, Smoke for 2 ½ hours, Patties,

depends on Thickness & Diameter

• Let’s Talk Hot Boxes

Glazing & Basting

• What to use

• Apple Juice

• Brown Sugar

• Honey

• Fruit Preserves

• BBQ Sauce (sweet or Spicy)

• Best to put BBQ Sauce on about

10-15 minutes before you take

the meat off of heat

• Add more after

• Always re-season after you cut

meat

Serving Your BBQ

• Ribs – Cut individual Bones, baste or serve sauce on side

• Butts & Shoulders – Pull apart, re-season and add glaze or

sauce for moisture

• Burnt Ends – Outer Trimmings, re-season, add moisture or

serve dry “as is”

• Loin – Thick or thin cut, re-season, glaze or sauce, serve

immediately

• French Crown Rack – Cut in center between bone, glaze & re-

season

• Sausage – Baste with sauce or glaze that compliments the

seasoning in sausage

Find Our Seasonings at:

http://www.lynchbbq.com/

Test Your BBQ Knowledge

1. What is the USDA’s recommendation for cooking pork?

2. What are some important things to do when prepping

ribs?

3. What is a hot box?

4. What is an Oklahoma Joe?

5. What would be the best for smoking? Pine, Walnut, Mesquite

6. What is a good product to use for glazing?

7. What are the three most important things to remember

when cooking pork?

8. Who won the 2014 BBQ Cook off at Big 12 Basketball

Tournament in Kansas City?

Questions?

The Big Shooter has an

Answer for all of them!