Fresh From The Pit Recipe

Select meats

Choose any two meats from the Meats list. Quantities are provided for roughly 4 servings total (adjust as needed). For this recipe example we will cook: 2 x 3-bone pork rib portions and 800 g BBQ pork shoulder.

Prep ribs

Remove the thin membrane from the back of the ribs if present. Pat ribs dry with paper towels. Lightly coat both sides with 1 tbs neutral oil. Apply a generous portion of the dry rub (about half of the rub mix) on both sides, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate for up to 4 hours for deeper flavor.

Prep BBQ pork

Trim excess fat from the pork shoulder and cut into large chunks (3–4 cm) so they cook evenly. Pat dry. Toss the pork chunks with the remaining dry rub (about half of the rub mix) until evenly coated. Let sit at room temperature for 20–30 minutes.

Low-and-slow cooking (pit or oven/smoker)

Preheat your pit/smoker to a stable 110–130°C (225–265°F). Place ribs bone-side down on the grill grates and position the pork shoulder chunks nearby. Maintain indirect heat and add wood smoke as desired (hickory, apple, or oak). Cook until ribs reach an internal temperature of about 95°C (203°F) and are tender (3–4 hours depending on thickness). For pork shoulder, cook until the internal temperature of the largest pieces reaches 88–93°C (190–200°F) allowing the connective tissue to break down; this may take 4–6 hours. Rotate positions if necessary for even cooking.

Wrap for tenderness (optional, for ribs and pork)

When ribs are well-browned and surface is firm (about 2–3 hours), wrap them tightly in foil with 1/4 cup water or apple juice and 1 tbs apple cider vinegar to braise for 45–60 minutes — this helps tenderize. For extra moist pulled pork, you can transfer pork shoulder to a foil packet with 1/2 cup water or broth and 1 tbs apple cider vinegar and continue cooking until the target temperature is reached.

Rest and pull

Remove meats from the pit/smoker and allow to rest, wrapped, for 20–30 minutes. For pulled pork: unwrap and use two forks (or bear claws) to shred the meat, discarding most large pieces of fat. Toss shredded pork with 1/2–3/4 cup BBQ sauce and 1 tbs honey (adjust to taste). For ribs: unwrap, baste lightly with BBQ sauce, and return to the grill for 5–10 minutes at higher heat to set the sauce and develop a glaze.

Prep chicken pieces

If you selected chicken pieces (2 per person), pat them dry and rub with oil and the same dry rub (reduce cayenne if you prefer milder heat). Allow to rest 20–30 minutes.

Cook chicken pieces

Over indirect heat at 180–200°C (350–400°F), cook bone-in chicken pieces until an instant-read thermometer in the thickest part registers 74°C (165°F) for breasts or 82–85°C (180–185°F) for dark meat. Cooking time will vary: roughly 30–40 minutes depending on piece size. During the last 6–8 minutes, brush pieces with BBQ sauce mixed with 1 tbs butter for a glossy finish and move to direct heat briefly to char slightly, watching carefully to avoid burning.

Pulled chicken option

For pulled chicken, cook boneless thighs/ breasts low-and-slow at 160–175°C (325–350°F) until they reach 74–80°C and are easily shredded (about 1–2 hours depending on thickness). Transfer to a tray, shred with forks, and mix with 1/2 cup BBQ sauce and 1 tbs apple cider vinegar to taste. Keep warm before serving.

Make a finishing glaze by combining 1 cup barbecue sauce, 2 tbs apple cider vinegar, and 2 tbs honey or molasses in a small saucepan. Warm over low heat until slightly reduced and glossy, about 5–7 minutes. Taste and adjust sweetness or tang with more honey or vinegar as desired.

Brush the glaze on ribs twice during the final minutes of grilling and once on chicken pieces during finishing. For pulled meats, fold sauce into shredded meat just before serving.

Garnish with chopped fresh parsley if desired and serve immediately. Provide extra BBQ sauce on the side.

Serve: arrange ribs, slices or pulled pork, and/or chicken pieces on a platter. Offer pickles, coleslaw, and buns or tortillas for pulled meats. Expect roughly 2 meat choices to serve 4 people as prepared quantities above.

Store: refrigerate cooled leftovers in airtight containers for up to 4 days. Reheat gently in an oven at 150°C (300°F) covered with foil, or in a saucepan with a splash of water/broth to keep moist. Pulled meat freezes well for up to 3 months.