When was the last time you used your La Caja China smoker? If it’s been quite a while, maybe it’s time to fire up the grill and try these smoked barbecue recipes! After all, it’s summer. And you know what that means — it’s barbecue season!
To make this baby back ribs recipe, you must get a bowl and combine brown sugar, salt, smoked paprika, chili powder, ground black pepper, ground cumin, cayenne pepper, ground mustard, garlic powder. The ingredients will be stirred thoroughly to break up lumps. The baby back ribs’ membrane should be removed then the meat will be applied with vegetable oil. Once done, the meat will be applied with the rub, wrapped with plastic and then refrigerated for at least 8 hours. The ribs will be smoked and grilled for about 1 ½ hours and then slathered with barbecue sauce for serving.
For the marinade, corn oil, cider vinegar, salt, pineapple concentrate, Worcestershire sauce, paprika, white pepper and bouillon cub dissolve in 2 tbsp of water will be whisked together. The rub, meanwhile, is made from black pepper, salt, sugar, paprika, onion powder, garlic powder, celery salt, chili powder, hickory, ground sage, ground cumin and cayenne pepper. The pork butt will be marinated in the fridge for about 6 hours. Afterward, the rub will be applied on it and it will be placed on the grill when the temperature is already 225 to 250 degrees Fahrenheit.
The grill is preheated to 225 to 250 degrees. The whole turkey will be thawed, rinsed and pat dried. Crushed garlic will be rubbed on the bird and then it will be sprinkled with salt. Meanwhile, the cavity will be filled with onion, butter, cola, garlic powder, ground black pepper and salt. This will be smoked at 225 to 250 degrees until the meat’s internal temp is 180 degrees Fahrenheit.
Trim any loose fat from the prime rib. Rub it with olive oil and then sprinkle generously with garlic and pepper. Put it in the La Caja China and smoke until the thickest part reaches 125 degrees Fahrenheit.
Start with the sauce. Combine molasses, ketchup, grated oinion, Dijon mustard, Worcestershire sauce, brown sugar and cider vinegar in a small saucepan. Bring the mixture to a boil and stir occasionally until the mixture is reduced to a cup. Slit your pork chops to prevent buckling when they’re already being grilled. Sprinkle them with salt and pepper. Smoke for about 20 to 25 minutes or until the thermometer displays 100 degrees Fahrenheit. Once smoked, transfer the chops to the hotter side of the grill and cook for another 4 minutes until they reach 145 degrees.
We hope that you loved these smokers bbq recipes we shared with you today. Browse our blog page to get tips on keeping brisket moist or the best way to cook baby back ribs. Also get our homemade barbecue sauce and best Cuban mojo recipe! And remember, to serve the tastiest grilled dishes, only use the best barbecue grill in town! Visit our website or call us at 1-800-338-1323 to get your La Caja China now!
Learn about the history of La Caja China! Watch this video as our very own Roberto Guerra tells the history behind our magic roasters!