Several methods exist for seasoning smoked pork, but best practices often entail adding flavor agents before, during and sometimes after the cooking process. Seasoning pork prior to the smoking process -- through a process known as dry-rubbing or curing -- serves two purposes: locking in moisture and adding flavor. During the actual cooking process, wood smoke adds natural seasoning to the meat. And seasonings applied toward the end or after the smoking process seals in and adds another layer of flavor.
Dry-rub Seasoning/Curing
Step 1
Blend desired seasonings in a small bowl, using salt as at least one of the ingredients. Or purchase a commercially blended pork or rib dry rub.
Step 2
Rub the seasoning generously over all surfaces of the meat until it is completely covered in a thin layer.
Step 3
Place the meat on a cooking sheet or in a large bowl, cover with plastic wrap and refrigerate overnight, allowing the seasonings to soak into the pork.
Seasoning with Smoke
Step 1
Dump the wood chips into a large plastic bowl or bucket and soak them in water for an hour prior to cooking time. Wet wood smolders rather than burning up quickly, emitting more smoke and thus imparting more flavor.
Step 2
Set up the charcoal grill for indirect grilling (see resources) or use a barrel-style charcoal grill and place the lit coals in a side firebox.
Step 3
Place the meat on the cooking grate, and add a handful of wet wood chips to the lit coals every 30 minutes throughout the smoking process to maintain a steady flow of smoke. Keep the grill lid closed as much as possible to prevent the escape of smoke and heat.
Step 4
Baste the meat with your favorite barbecue sauce about 30 minutes before the end of the cooking time. This step is optional and is best applied to ribs. Apply another layer of sauce after meat is finished cooking and removed from the heat source.
Tips and Warnings
- Not all hardwood chips are a good flavor match with pork. The medium flavor tones of hickory, oak, pecan blended with the milder fruit woods complement smoked pork well. Heavier-flavored wood smoke, such as mesquite, is better used for smoking beef, not pork. Use natural hardwood lump charcoal, instead of briquettes, to add another flavor dimension. Ensure salt is a main component of any dry-rub seasoning as it provides the moisture barrier that keeps pork from drying out on the grill or smoker. Brown sugar and cumin also add a nice sweet zest to any pork dry rub.
- Never handle hot grill lids, hatches or vents without heat-resistant grilling gloves or mitts. Use long-handled spatulas or tongs when moving or removing pork from the grilling surface.
Things You'll Need
- Pork roast, ribs or shoulder
- Charcoal grill
- Dry-rub seasonings to taste
- Hardwood smoking chips
- Barbecue sauce (if desired for ribs)
References
- "BBQ USA"; Steven Raichlen; 2003
- Barbecue Bible: The Art of Smoking
