Let’s Talk BBQ - Steve Demaray, Lynch Livestock, from the 2016 Missouri Pork Expo, February 9-10, 2016, Columbia, Missouri, USA. More presentations at http://www.swinecast.com/2016-missouri-pork-expo

1. Lets Talk BBQ
Presented by
Steve “Shooter” Demaray

2. What Are You Going To Use For A Smoker?
Find The one that works
best for you!

3. What Type Of
Wood Are You
Going To Smoke
With?
What is Your Main
Heat Source
Going To Be?

4. Types of Pork to Smoke
• Baby Back Ribs
• St. Louis style Ribs
• Pork Shoulder
• Pork Belly
• Pork Butt
• Pork Loin
• French Crown Rack
• Sausage

5. Prep Tips For Your Meat
• Food Safety
• Ribs – remove membrane and dry rub inside & out
• Shoulder & Butts – trim a little, inject solution
for moisture & taste
• Loin – Inject or dry rub
• French Crown Rack – Olive Oil Rub, coarse
ground pepper, different BBQ rubs
• Sausage – Chubs or Patties?
• Moisture enhancer – Apple Juice

6. Cooking Temps
• USDA – 145⁰F Target + Rest for 3 minutes
• Ribs – low & slow, 225 ⁰F – 230 ⁰F, Smoke for 4 – 5 hours
• Shoulder & Butts – 225 – 275, Smoke for 10 – 12 hours
• Loin – 225 – 275, Smoke 3-4 hours
• French Crown Rack – 275 for 3 hours, Finish up in Hot Box
• Sausage – 2 lb Chub = 225, Smoke for 2 ½ hours, Patties,
depends on Thickness & Diameter
• Let’s Talk Hot Boxes

7. Glazing & Basting
• What to use
• Apple Juice
• Brown Sugar
• Honey
• Fruit Preserves
• BBQ Sauce (sweet or Spicy)
• Best to put BBQ Sauce on about
10-15 minutes before you take
the meat off of heat
• Add more after
• Always re-season after you cut
meat

8. Serving Your BBQ
• Ribs – Cut individual Bones, baste or serve sauce on side
• Butts & Shoulders – Pull apart, re-season and add glaze or
sauce for moisture
• Burnt Ends – Outer Trimmings, re-season, add moisture or
serve dry “as is”
• Loin – Thick or thin cut, re-season, glaze or sauce, serve
immediately
• French Crown Rack – Cut in center between bone, glaze & re-
season
• Sausage – Baste with sauce or glaze that compliments the
seasoning in sausage

9. Find Our Seasonings at:
http://www.lynchbbq.com/

10. Test Your BBQ Knowledge
1. What is the USDA’s recommendation for cooking pork?
2. What are some important things to do when prepping
ribs?
3. What is a hot box?
4. What is an Oklahoma Joe?
5. What would be the best for smoking? Pine, Walnut, Mesquite
6. What is a good product to use for glazing?
7. What are the three most important things to remember
when cooking pork?
8. Who won the 2014 BBQ Cook off at Big 12 Basketball
Tournament in Kansas City?

11. Questions?
The Big Shooter has an
Answer for all of them!