TRY Recipes
 
The following recipes have been tried, tested and altered over and over again always delivering delicious results. So relax, fire up the grill, and get smokin’! Remember that these are only guidelines, so feel free to experiment and keep trying new things. Try different rub and sauce combinations or try cooking 25 degrees higher or lower than the temperatures listed below. Mix and match varieties of wood pellets to create different flavor profiles. Always be creative, have fun, and enjoy the benefits of owning a wood pellet grill. 
 		  

 

 
 


 


RIBS

Ingredients:

  • 1-3 racks of baby backs or St. Louis spare ribs
  • Any kind of BBQ dry rub seasoning
  • Your favorite BBQ sauce 

Directions:

  • Remove membrane off the back of ribs
  • Apply BBQ rub to both sides. Let it rest in refrigerator for 1 hour
  • Set smoker to 250 degrees (medium) and smoke for 2 hours
  • Wrap in foil and add ½ cup of apple juice
  • Continue at 250 degrees (medium) for 1 hour
  • Unwrap ribs and smoke for 1 hour at 250 degrees (medium)
  • Brush your BBQ sauce during last 10-15 minutes  

Recommended wood pellets: Hickory and Apple 
 

  
 

 
BBQ CHICKEN

Ingredients:
  • 1 family pack of thighs
  • Your favorite dry rub
  • Optional: BBQ sauce 

Directions:

  • Trim, rinse, pat-dry thighs
  • Apply rub to both sides
  • Let it rest in the refrigerator for 1 hour plus
  • Set smoker at 275-300 degrees (medium) and cook skin side up for 1 hour
  • Check internal temp (175 degrees = finished)
  • Cook for up to another 30 minutes or until internal temp hits 175 and apply optional BBQ sauce during last 10-15 minutes of cooking 

Recommended wood pellets: Hickory 
 

  
 

 
PULLED PORK
Ingredients:
  • 1 pork shoulder (bone-in is best)
  • BBQ dry rub seasoning
  • Optional: Injecting, try apple juice or grape juice
  • Your favorite BBQ sauce 

Directions:

  • Inject pork shoulder with apple juice until it plumps up
  • Apply BBQ dry rub all over the pork shoulder
  • Let it rest in the refrigerator overnight
  • Set smoker to 180 degrees (smoke) and smoke pork shoulder fat side up for 1 hour for every pound (minimum 3-4 hours) smoke longer for more smoke flavor
  • Place pork shoulder in roasting pan and add ½ cup to 1 cup of apple juice and cover with foil
  • Return shoulder to smoker and set temp to 250 degrees (medium)
  • Pork shoulder is finished when internal temperature is 200 degrees
  • Remove from grill and allow it to rest for 10-15 minutes
  • Pull apart with forks and enjoy! 

Recommended wood pellets: Hickory 
 

  
 




 

  
TEXAS BRISKET

Ingredients:
  • 1 Beef Brisket
  • 1 BBQ rub 

Directions: 

  • Apply BBQ rub liberally over both sides to create the bark
  • Smoke at 180 degrees (1 hour for every pound)
  • Wrap in foil and add ½ cup apple juice and ½ cup of water
  • Turn smoker up to 250 degrees (medium) and cook until internal temperature hits 195 degrees
  • Allow to rest for 10-15 minutes, then slice against the grain 

Recommended wood pellets: Mesquite
 

  


California Pellet Grills ● 5130 E. La Palma Ave. #111 ● Anaheim Hills, CA 92807
(714) 693-7151 ● sales@californiapelletgrills.com