Smoked BBQ Pork & Rub

I have been so busy lately, but is getting better, I love to write recipes, it helps with my English and my sanity. LOL.
I give you this homemade rub for Smoke Pork, with the good new that: "Yes! My husband got himself a Smoker (for me to make him his favorite meat !)"


3 Tbls chili powder
2 Tblsp Smoked Paprika
2 Tblsp Sugar
2 Tblsp Salt
1 Tblsp Cumin
1 Tblsp Pepper
2 Tblsp Instant Coffee
Pinch cinnamon
Pinch Clove Powder.


First Day:

Make crisscross incisions on the pork, but not to deep, on all sides. Rub with the seasoning mix and sit on fridge for a night. If using wood chips, soak them. Place a little weight on top to make sure they are under the water.

Second Day: (Morning)

Get ready your smoker, cover the bottom and the burner with heavy duty aluminum paper, and put the wood chips in place. I do not know a bunch about smokers, yet !!!, apart from a couple times at work. This was the first time using my smoker machine, so I called my friend Patty, who makes an awesome smoke pulled pork; she gave me a couple of  tips or How to Things. 
  • First tip, place the meat straight on the rack, not on a roaster pan.
  • Second Tip, place a container with water inside the smoker, right underneath the meat. This water will keep the smoker with moisture and the chips smoking. Also that meat will drip mostly or partially on the water. (I have add this water to the meat itself after is done)

The first time I made it I used the roaster, so, as soon as I finish talking to Patty, went to change that really quick. By now I have made it more that one time and tried: with and with-out the water recipient; and I can say that: "I do like it with the water recipient best !!"

So, to resume. Place meat straight on the rack, insert probe thermometer. Close the door, set the thermometer alarm. Place a pan under the smoker hole (to receive any drippings). And walk away, let the magic work. Even if you see a ton of smoke coming out, that is normal.
Cook until internal temperature reaches 190* F.
After is done, let it rest for about 10 to 15 minutes, Then quickly break up in pieces, like shredding it, but not a lot. Place on a container and make sure to add the drippings from inside the water recipient, into the container with the meat. Add a little bit of BBQ sauce, if desired, cover and put away inside fridge.

Third Day:

Reheat your meat on a slow cooker, or if is only one portion, in your microwave. Make sure you add a bit of water to it, or, Whiskey ;) . But if you are crazy about BBQ sauce, GO FOR IT !!!!


I suppose that most smokers, have a probe thermometer, but mine does not. I insert the thermometer and set the alarm at 190*F, which will beep with out ME, having to open the smoker. Check the following stores for one. (here is a link to my favorites)

Now make sure to check the maximum temperature from each one, the more the better it is, I have killed two of mines because I used them while broiling. When Broiling use and instant read thermometer. 

One last recommendation

This are by far, my favorite wood chips, chips are not ideal but do the job as well.  You can find this ones, believe it or not, at Walmart. Though if you want the Smoking Blocks, that is the perfect thing to use, you could try Amazon.

Have Fun Cooking and Enjoy!!!


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