MOE CASON RECIPES
Smoked Pork Shoulder Butt
- ¼ cup paprika
- ¼ cup chili powder
- ½ cup coarse sea salt
- ¼ cup black pepper
- 1½ cup brown sugar
- 2 tsp cayenne powder
- 1 tsp celery salt
- 2 tbsp ground mustard
- 1 Pork Butt 8 pound
- Combine the paprika, chili powder, salt, pepper, brown sugar, cayenne, celery salt, and mustard in a bowl.
- Season pork with the rub 45 minutes before placing on the smoker.
- Prepare a smoker to 250 degrees F (121 degrees C).
- Place the shoulder on the pit and smoke to an internal temperature of 170 degrees F (77 degrees C), about 15 hours.
- Remove the shoulder and dust with rub once more. Wrap tightly in foil and put back on the pit. Cook until an internal temperature of 201 degrees F (94 degrees C).
- Let rest in a preheated dry cooler for a couple of hours before serving.
Hawaiian Burger Patties
- Griddle or Skillet
- 2 lbs pounds ground pork (900g pork mince)
- 1 cup Canned Crushed Pineapple (drained)
- 1 tsp minced garlic
- 1 tbsp cracked black pepper
- 2 tbsp lite sodium soy sauce
- 1/2 tsp granulated onion powder
- 1/2 cup crumbled feta cheese
- 1/2 tsp granulated garlic powder
- 8 slices pepper cheese slices
- 1 red onion sliced
- Combine the pork, pineapple, garlic, pepper, soy sauce, onion powder, feta, and garlic in a large bowl until well mixed.
- Form into 8 patties then refrigerate while the griddle heats.
- Prepare a griddle for indirect heat, 325 to 350 degrees F (163 to 177 degrees C).
- Cook the burgers until an internal temperature of 175 degrees F (79 degrees C). Move burgers to the cooler side of the barbecue and place a slice of cheese on each. When the cheese is melted, remove from the grill and top with onions.
Sweet and Spicy Back Ribs
- B&B Charcoal Apple Wood Chunks
- ¾ cup dark brown sugar
- ¼ cup coarse ground black pepper
- ¼ cup ground jalapeno powder
- 3 tbsp fine grind sea salt
- 1 tsp celery salt
- ½ cup white vinegar
- ½ cup dark brown sugar
- ½ cup barbecue sauce
- ¼ cup clover honey
- ¼ cup apple jelly
- 2 tsp seasoned sea salt
- 2 tsp granulated garlic
- 1 tsp black pepper
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Olive Oil
- 2 pork back ribs membrane removed
- Combine the brown sugar, pepper, jalapeno powder, salt, and celery salt in a bowl. Mix well and set aside.
- Combine in a saucepan the vinegar, brown sugar, barbecue sauce, honey, apple jelly, salt, garlic, pepper, coriander, and pepper, then bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes until slightly thickened, stirring frequently. Cool to room temperature and refrigerate.
- Rub a light amount of oil on both sides of the ribs and sprinkle with the rub. Let stand for 5 to 10 minutes at room temperature.
- Once the first layer of rub turns wet, generously coat both sides of the ribs with additional rub. Let stand for an additional 30 minutes at room temperature.
- Preheat a smoker to 250 to 300 degrees F (121 to 149 degrees C). Add apple wood chunks.
- Add ribs and smoke until tender and an internal temperature of 200 degrees F (93 degrees C), about 4 1/2 hours.
- Once ribs are done, brush the front and back with a layer of sauce. Smoke for an additional 10 minutes. Let rest for 10 minutes before slicing. Serve with additional sauce.
Cheesy Pork Burgers
- 3 lbs ground pork
- ¾ cups crumbled fetta cheese
- ¾ cup shredded cheddar cheese
- ¼ cup Worcestershire sauce
- Fresh cracked black pepper
- Coarse sea salt
- ¼ cup red hot sauce
- 1 Vidalia sweet onion (small) Chopped
- 2 tbsp minced garlic
- Combine the pork, feta, cheddar cheese, Worcestershire sauce, pepper, salt, hot sauce, onion, and garlic in a bowl then mixing well.
- Divide mixture into 6 balls then forms into patties. Make a small indent with your thumb in the center of each patty.
- Prepare a grill for indirect heat, 325 to 350 degrees F (163 to 177 degrees C).
- Cook burgers until an internal temperature of 175 degrees F (79 degrees C). Let sit for 10 minutes before serving.
Texas Full Brisket
- B&B Charcoal Briquettes
- Butcher Paper
- Aluminum Foil
- 1 14lb Full Brisket
- Canola Oil (Coating)
- Big Moe Cason Beef Rub, or your favorite rub
- Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).
- Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.
- Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.
- Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper then aluminum foil. Place back on the heat.
- Remove the brisket from the heat at 200 degrees F (93 degrees C) and let rest to allow juices to redistribute. Slice against the grain and serve.