Smoked Pork Tenderloin; Pork Ribs- Baby Backs Or Spare Ribs; Smoked Beef Brisket; Prime Rib - Smoke hollow PS9900 Assembly & Operation

Operation: Smoking food
Classic Recipes:
Pork

Smoked Pork Tenderloin

Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a pa-
per towel to soak up excess water. Rub your favorite pork rub on the loin (we recommend Head
Country Pork seasoning). Preheat smokers to 225 degrees and place loin in the center of the
smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let
stand on the cutting platter until meat reaches 170 degrees serving temperature. Slice like bread
in 1/4" pieces and it will melt in your mouth.

Pork Ribs- Baby Backs or Spare Ribs

Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on
cutting board and cut away any excess fat or skin from the bottom of ribs. Turn ribs with bone
side up and peel the membrane from the back of the bone until all is gone. Rub your favorite
pork rub on both sides of the ribs (we recommend Head Country Pork seasoning). Preheat
smoker until it reaches 225 degrees and place rib bone side down in smoker. After one hour，
turn the rib over with bone side up and cook for one hour. After 2 1/2 hours, depending on the
color of the rib you like, pour a one-inch wide strip of your favorite BBQ sauce down the length of
the rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes
to see if the rib bones separate by using your finger to pull them apart. If they pull apart with
ease your ribs are done. Take out of smoker and let stand on serving platter until cool enough to
eat. Total cooking time should not be more than 3 1/2 hours total.
Beef

Smoked Beef Brisket

Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free
to trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country
All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in
the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. Of
Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until inter-
nal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket
stand. Remove brisket from pan and cut 1/4" slices against the grain. Use juice from pan to poor
over sliced meat or for dipping.

Prime Rib

Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub
(we recommend using Head Country All-Purpose rub). Pre-heat the smoker to 225 degrees and
place the prime rib in the smoker. After 3 hours, place the prime rib in aluminum foil pan and
cover with aluminum foil. When internal meat temperature reaches 145 degrees take out of
smoker and let stand until your desired doneness is reached. Medium rare is 155 to 160 de-
grees. While standing, the temperature of the meat will rise internally up to 10 degrees. Slice
prime rib to desired thickness and serve with juice from the pan in which it was cooked.
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