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Caribbean Roast Pork Loin
1
lb. boneless pork loin
¼ teaspoon ground nutmeg
½ teaspoon virgin olive oil
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
In a
glass or plastic bowl blend olive oil and dry ingredients together. Evenly
coat pork loin with mixture. Start your Traeger and switch to “High”. Let
grill pre-heat for 10 minutes, and then switch to “Medium”. Place loin on
grill, fat side up. Cook until internal meat temperature reaches 150
degrees Fahrenheit. Remove, let stand 10 minutes, slice and serve. Serves
4 people.
Recommended pellets: Cherry or Maple.
BBQ Country Ribs
3-5
lbs. country style ribs
3 tablespoons honey mustard
1 16 oz jar or Traeger BBQ Rub
2 tablespoons brown sugar
1 tablespoon Traeger Chicken Rub
Lightly rub ribs with Traeger BBQ Rub and allow to sit for 2-6 hours in
refrigerator. Start your Traeger and switch to “Medium”. Put ribs on grill
and cook for 45-60 minutes. Pull ribs off grill, apply honey mustard/brown
sugar mix over them, return to grill and switch to “Smoke”. Cook for
another 60-90 minutes. Mist ribs with apple juice every 45 minutes. Cook
until ribs are done, approximately 160 degrees Fahrenheit. Serves 4
people.
Recommended pellets: Hickory or Maple.
Thick Cut Pork Chops
4
lbs. thick cut pork chops, bone in or boneless
1 teaspoon each cayenne pepper, cumin, coriander, oregano, thyme, marjoram
1 tablespoon salt
1 tablespoon black pepper
Mix
all dry ingredients together in a bowl. Lightly rub mixture over both
sides of the pork chops. Start your Traeger and switch to “Medium”. Cook
for 30 minutes, then switch to “Smoke” for another 45-60 minutes. Serves 4
people.
Recommended pellets: Mesquite.
Going Whole Hog
1
whole hog, approximately 120-150 lbs, gutted
2 16 oz jars Traeger Chicken Rub
1 14 oz bottle Traeger Apricot BBQ Sauce
Injection mixture:
1 16 oz jar Traeger Chicken Rub
2 gallons water
Rub inside
and outside of hog with liberal amounts of Traeger Chicken Rub. Stir
Traeger Chicken Rub into water to make injection mixture. Inject liquid
along both sides of hog spine, and in each ham. Refrigerate hog overnight.
Start your Traeger and switch to “Medium”. Cover ears, snout, and tail
with tin foil. Prop mouth open with an empty beer or pop can. Place hog on
grill belly down. Cook for approximately 10-11 hours on “Medium”, then
switch to “Smoke” to keep hog meat hot. Take hog off grill, remove tin
foil and rub down outside of hog with clean burlap to make shiny and
golden brown. To serve: slice along spine, one side at a time. Peel skin
down and cut out meat. Serve with Traeger Apricot BBQ Sauce.
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