Pork is a barbecue staple for good reason. It’s rich flavour and natural tenderness make it the perfect meat for smoky, sweet, and savoury flavours. Whether you’re biting into tender ribs, savouring sticky pork belly burnt ends, or digging into a juicy pile of pulled pork, there’s no denying the appeal of perfectly cooked barbecue pork. Let’s dive into how to create the ultimate barbecue spread that will have everyone asking for more!

The Pillars of Pork in Barbecue
Low’n’slow barbecue isn’t just cooking, it’s a ritual. With pork as the star, you’ll want to focus on:

The Meat

• Ribs: Whether it is loin ribs, spare ribs, or St. Louis-style ribs, each cut offers its own unique appeal. Loin ribs are slightly leaner and cook quicker, making them ideal for beginners or shorter cooking times. Spare ribs, have more marbling, and are perfect for low’n’slow, producing incredibly tender and flavourful results. St. Louis-style ribs, trimmed for uniformity, are popular for competitions or when presentation matters most. For more information about ribs, check out our blog post called ‘Know your Ribs’ (https://sunporkfreshfoods.com.au/recipes/know-your-pork-ribs/)
• Pork Belly Burnt Ends: Pork belly burnt ends are a barbecue favourite. Popular for their rich, indulgent flavour and melt-in-your-mouth texture, these bite-sized cubes of pork belly transform into caramelised perfection with the right cooking.
• Pulled Pork: Pulled pork is a barbecue staple that embodies everything great about low’n’slow cooking. The collar butt or scotch is the best cut of pork to use for pulled pork. This cut is beautifully marbled, which keeps it moist and juicy, ensuring your dish turns out tender and packed with flavour every time.

The Rub
Rubs are an important part of any barbecuer’s toolkit. If you’re just starting out, it’s helpful to have a go-to rub. While there are plenty of options available, here’s a great base rub recipe to make yourself:

Base Rub Recipe

• ¼ cup brown sugar
• 2 Tbsp. smoked paprika
• 1 Tbsp. mustard powder
• 1 Tbsp. salt
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 tsp. ground coriander seeds

Don’t be afraid to experiment with this as your starting base, you might just stumble upon greatness!

The Smoke
Wood choice is crucial. Hickory is a classic choice for pork, offering a robust smoke that enhances the meat’s flavour. Keep your smoker steady at around 120°C/250°F for best results.

Tips for Success

• Patience is Key: Great barbecue takes time. Let the low’n’slow method work its magic on the pork. Always allow for extra time for the pork to get up to the right temperature.
• Rest the Meat: After cooking, let your pork rest under foil for 10-20 mins. This ensures the meat relaxes and juices are re-absorbed into the meat for maximum tenderness.
• Don’t Skimp on the Rubs: Generous seasoning is a key step in creating the bold flavours barbecue enthusiasts crave.
• Sauce Smartly: Apply sauces during the final stages of cooking to avoid burning the sugars.
• Temp the Meat: Invest in an instant read thermometer. It will make your life easier by telling you the internal temperature of the meat without needing to cut into it to see if it’s cooked all the way through.

With pork as the star of the show, your barbecue spread is bound to impress! So, fire up the smoker, gather your ingredients, and get ready to create barbecue magic. If you’re looking for some tried and tested recipes to try, check out our latest barbecue recipes below.