Smokin' Joe's Pit BBQ
5 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.
Easy Pickled Red Onions Recipe
A quick and easy homemade pickled red onion recipe perfect for BBQs, tacos, salads, and breakfast dishes. Joe from Smokin' Joe's Pit BBQ shows three tasty variations—jalapeño, crushed red pepper, and whole peppercorns—using a simple brine of white vinegar, salt, and sugar.
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.
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.
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.