Two-meat Combo Recipe
Slow-smoked over Almond and Mesquite woods to produce the finest flavors and tender products that will melt in your mouth
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Ingredients
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Meats
Method
Cooking Instructions
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using a mixture of almond and mesquite wood for smoking.
Season the Meats
Generously season the pork ribs and brisket with your favorite dry rub, ensuring an even coating on all sides.
Smoke the Pork Ribs
Place the pork ribs in the smoker first, bone side down, and smoke for approximately 3 hours.
Add the Brisket
After 3 hours, add the brisket to the smoker and continue to cook both meats for an additional 4-5 hours, or until they reach an internal temperature of 195°F (90°C) for the brisket and 190°F (88°C) for the ribs.
Rest and Serve
Once cooked, remove the meats from the smoker and let them rest for at least 30 minutes before slicing and serving.