Smokin' Joe's Pit BBQ
4 recipes converted from their YouTube cooking videos.
Texas Style Beef Ribs - Smoked BBQ Dino Ribs
A massive 8‑lb USDA‑Choice beef rib rack smoked low and slow at 250 °F, seasoned with Yoder Smoker’s beef rub, Worcestershire sauce, and a generous coating of coarse black pepper. After 4½ hours the ribs are wrapped in butcher paper and returned to the smoker until they reach a fork‑tender 203 °F. The result is a deep smoke ring, a crunchy bark, and juicy, fall‑off‑the‑bone meat – the ultimate Texas‑style BBQ centerpiece.
Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ
A Texas‑style whole packer brisket prepared the Goldie's Barbecue way: trimmed to an aerodynamic shape, seasoned with a pepper‑heavy rub, smoked low and slow, then wrapped in foil with beef tallow and held at a low temperature for ultimate tenderness and a soft bark.
Korean Style Pork Belly - Smokin' Joe's Pit BBQ
Smoked pork belly cubes glazed with a sweet‑spicy Korean barbecue sauce, finished on the smoker for a caramelized glaze and served with thin sliced pork belly, sesame seeds, and green onions. Perfect for BBQ lovers who want a Korean twist on classic burnt ends.
Smoked Macaroni and Cheese Recipe - Smoked Brisket Mac and Cheese
A decadent, smoky twist on classic mac and cheese using leftover brisket, a rich cheese sauce, and a buttery panko topping, all finished in a pellet smoker for a golden crust.