When chili season rolls around, you can’t beat a big pot of homemade chili. This is my quick and easy chili recipe, and it’s about as simple as it gets.
I like to use ground beef and breakfast sausage together because the sausage adds a little extra seasoning and gives the chili a richer flavor.
Once the meat is browned, everything goes in the pot to simmer until all those flavors come together. You don’t have to spend all day in the kitchen to make a good pot of chili, and I think the leftovers taste even better the next day.
This easy homemade chili recipe is thick, hearty, and full of rich, savory flavor with just the right amount of spice. It’s simple to make and perfect for those nights when you’re craving a big bowl of delicious chili.
There’s just something about pork cooking directly over hot coals. All that fat and meat juice drips down onto the fire, comes back up as smoke, and gives the pork a flavor you just can’t get cooking indirect.
That’s why this is one of my favorite ways to cook a pork butt.
For this cook, I started with a Tyson All Natural Fresh, Bone-In Pork Butt, ran the pit at 300°F and let it cook right over the coals for the first 3 hours to build that bark and charcoal-smoked flavor. Then I wrapped it with a little BBQ sauce and let it go until it was tender.
The whole cook takes about 5 hours, but there is one part you don’t want to rush. Give that pork butt a good rest before you pull it. After at least an hour, it’ll still be hot and tender, the juices have had time to settle back into the meat, and you’re ready to pull it and serve.
This pork butt cooks hot and fast over charcoal, where the drippings hit the coals and add even more smoke and flavor. After about 5 hours, you’ve got tender, juicy pulled pork with plenty of bark.
Ingredients
1 whole pork butt
Killer Hogs AP Seasoning
Killer Hogs The BBQ Rub
Killer Hogs The BBQ Sauce
Instructions
Prepare a smoker for cooking at 300°F. For this method, you need a cooker that allows the pork to sit 22–24 inches directly above the hot coals, with no heat deflector between the meat and the fire. That distance is important. It allows the pork to cook over the coals without being too close to the fire, while the drippings can still fall onto the coals and create that signature flavor. A drum smoker is ideal for this setup.
Score the fat cap in a grid pattern, cutting through the fat but not deep into the meat. This helps the fat render and allows more seasoning and smoke to penetrate. It also creates those little barked-up pieces of fat cap that make some of the best bites at the end.
Season the pork butt all over with a base layer of Killer Hogs AP Seasoning, then apply a heavy coat of Killer Hogs The BBQ Rub. Work the seasoning into the scored fat cap and make sure the pork is coated well on all sides.
Place the pork butt on the cooking grate fat side up, directly over the hot coals.
Cook at 300°F for 3 hours. As the pork cooks, the fat and meat juices drip onto the hot coals, creating smoke that comes right back up around the meat and builds that distinct charcoal-smoked flavor.
After 3 hours, remove the pork butt from the pit and place it on a large sheet of heavy-duty aluminum foil. Pour Killer Hogs The BBQ Sauce over the pork, then wrap it tightly.
Insert a meat probe through the foil into the pork butt and return it to the smoker.
Continue cooking at 300°F for about 2 more hours, or until the internal temperature reaches 202°F and the pork is tender.
Don’t skip the rest. After cooking this pork hot and fast, it needs time to rest before you pull it. Place the wrapped pork butt in a dry cooler for at least 1 hour. This gives the juices time to redistribute so they stay in the meat instead of running out when you pull it.
Unwrap the pork butt and pull the meat, mixing in the bark and those pieces of rendered fat cap. Serve with Killer Hogs The BBQ Sauce.
Grilled chicken legs made in oven is super easy to make and takes less than 5 minutes to put together. This restaurant style grilled chicken legs is perfected so many times, gives you perfect results every time, juicy grilled chicken legs. No complicated steps, ingredients and method involved in this grilled chicken recipe. Grilled Chicken...
I’ve cooked baby back ribs just about every way you can cook them. Different smokers, different seasonings, different sauces… and there’s really no one right way to do it. You can take just about any good rib recipe and make some great ribs.
What makes the biggest difference is knowing what to look for along the way.
It starts with picking out a good rack and trimming it up so it cooks evenly. Then you gotta know when the bark is set and the ribs are ready to wrap, what tender ribs should actually feel like, and when it’s time to get them off the pit. And one of the biggest things I’ve learned is to give ribs a good hold once they’re tender. That little bit of time lets everything settle down before you put on the final glaze.
For these ribs, I’m using Tyson Baby Back Ribs from Walmart and keeping the flavors pretty simple. But that’s really the point. Change the seasoning, change the sauce, cook them on whatever smoker you’ve got. If you pay attention to these little things during the cook, you’ll get tender, juicy ribs with that beautiful mahogany finish every time.
These baby back ribs are smoked at 275°F until the bark is set, wrapped until tender, then given a proper hold before finishing with a final glaze. It’s the little things along the way that give you tender, juicy ribs with a beautiful mahogany finish.
Ingredients
2 racks Tyson Tender & Juicy Extra Meaty Fresh Pork Baby Back Ribs
Remove the membrane from the back of each rack. Square up the ends and trim away any loose fat or anything that doesn’t look like it will cook up appetizing. Squaring up the rack makes the finished ribs look better, and those thin ends tend to dry out during the cook anyway.
SEASON THE RIBS
Apply a medium-heavy coat of Killer Hogs The BBQ Rub to both sides of the ribs. No binder is needed.
SMOKE AT 275°F
Any smoker will work. Cook the ribs for about 2–2½ hours, but don’t go strictly by time. You’re looking for the rub to fuse into the meat and form a good-looking bark. That’s when they’re ready to wrap.
MAKE THE WRAP MIXTURE
Combine the melted butter, apple juice, ¼ cup Killer Hogs The BBQ sauce and 1–2 Tablespoons of Killer Hogs The BBQ Rub.
WRAP THE RIBS
Place each rack meat-side down on a sheet of foil. Pour half of the wrap mixture over each rack. Fold the foil over the ribs and tuck in the ends to seal.
COOK UNTIL TENDER
Return the wrapped ribs to the smoker. After about 1½ hours, start checking for tenderness. The ribs should feel very flexible through the foil, you should see some disintegration around the bones, and the internal temperature should be around 204–208°F.
VENT AND HOLD
Open the foil and allow the steam to escape, then wrap the ribs back up and place them in a dry cooler for 1 hour.
Burp the cooler about every 15 minutes to release excess heat and steam. This gives the meat a chance to calm down and reabsorb some of the liquid from the wrap.
GLAZE & SET
Remove the ribs from the foil. Brush the bottom and top with a layer of Killer Hogs The BBQ Sauce and finish with a light dusting of Killer Hogs The BBQ Rub.
Return the ribs to the smoker for 15–20 minutes, just long enough for the sauce to caramelize and set.
Notes
Picking a good rack: When I’m buying Tyson Baby Back Ribs, I look for racks that are as even as possible, with straight bones and a tight vacuum seal. Starting with a good, uniform slab helps the ribs cook more evenly.
Don’t cook by the clock alone: The times are a guide. Look at the bark before wrapping and use the feel of the ribs, the bones and internal temperature to determine when they’re tender.
Make the wrap your own: Butter, apple juice and BBQ sauce is the combination used here, but the wrap can be changed to suit the flavor you want. Think about adding some combination of fat, sweet, vinegar and heat. Whatever you use, adding a little more of your original seasoning to the wrap helps reinforce the flavor you started with.
Don’t skip the hold: Giving the ribs an hour in a dry cooler after they’re tender lets them settle down and reabsorb some of that flavorful liquid before the final glaze.
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