Jones Family Original Bbq Tray Recipe
A throwback to the golden standard that made us famous. Includes a tray of our slow-smoked BBQ pork, a piece of Skylight Inn-style cornbread, and one side.
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Ingredients
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Smoked BBQ Pork
Skylight Inn–Style Cornbread
Side (Southern Coleslaw)
Method
Smoked BBQ Pork
- 1
Trim and bind
Trim excess silver skin and large fat caps from the pork shoulder, leaving enough fat to baste during the smoke (about 1/4 inch). Pat the pork dry with paper towels. Rub a thin layer of yellow mustard over the entire surface to help the dry rub adhere.
- 2
Make the rub
In a small bowl combine kosher salt, coarse black pepper, brown sugar, garlic powder, onion powder, and smoked paprika. Mix until uniform.
- 3
Apply rub
Generously coat the mustard-coated pork with the dry rub, pressing it into the meat so it forms an even crust. Let rest at room temperature for 30 minutes, or refrigerate covered for up to overnight for deeper flavor.
- 4
Prepare smoker
Preheat your smoker to 225°F (107°C). Add soaked wood chunks (hickory or apple) to the fire box or charcoal. Place a drip pan under the rack and add apple juice or water to the pan to maintain humidity. Pour the apple cider vinegar into a spray bottle or small bowl for later use.
- 5
Smoke the pork
Place the pork shoulder fat side up on the smoker grates. Smoke until the internal temperature reaches about 165°F (74°C), roughly 4–6 hours depending on size. Every 45–60 minutes, spritz the pork lightly with apple cider vinegar (or apple juice) to maintain moisture and help form bark.
- 6
Wrap and finish
When the pork reaches 165°F and has a deep mahogany bark, remove from smoker and wrap tightly in heavy-duty aluminum foil or butcher paper with 1/4 cup of apple juice inside to help steam. Return to smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender, about another 1.5–3 hours.
- 7
Rest and pull
Remove the wrapped pork from the smoker and let rest for 30–60 minutes. Unwrap and transfer to a cutting board. Using two forks or meat claws, pull the pork into shreds, discarding large pieces of fat. Taste and adjust seasoning with salt and pepper if needed. Keep warm until serving.
Skylight Inn–Style Cornbread
- 8
- 9
Mix dry ingredients
In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- 10
Combine wet ingredients
In a separate bowl whisk buttermilk, egg, and the remaining melted butter until blended.
- 11
Make batter
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix — a few small lumps are fine.
- 12
Side (Southern Coleslaw)
- 13
Prepare vegetables
Shred the cabbage finely and grate the carrot. Place both in a large mixing bowl.
- 14
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- 15
Toss and chill
Pour the dressing over the cabbage and carrot, toss well to combine. Taste and adjust seasoning. Refrigerate at least 30 minutes to allow flavors to meld before serving.