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In Food Blog
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How to Cook 12 Kilos of Meat at a Low Temperature with Little Effort and Great Results

For this cooking session, you will need 3 kg of beef ribs, 5 kg of pork neck chops, and two ducks (2 kg each). To start, generously rub the meat with a mixture of salt and pepper, then refrigerate it for about 24 hours.

Before placing the meat in the Smoker, allow it to come to room temperature for approximately 1-2 hours. When the meat enters the oven, keep in mind that the cooking time for beef ribs and pork neck chops at a low temperature is approximately 6 hours, while duck requires about 3-4 hours. If you wish to serve all the meats at the same time, put the beef ribs and pork neck chops in the Smoker 2-3 hours earlier. Maintain the oven temperature between 100-120°C (you can briefly increase it to 150°C), ensuring there is enough water in the oven throughout the cooking process. Apply the mop sauce in the last hour, just before the meat is ready.

Here’s the salt rub recipe:

  • Dry salt: 2.5% of the weight of the meat, which in this case is 300 g of salt. If you prefer a lower sodium content, 1.5% salt is also suitable.
  • Black pepper: 2-3 tablespoons
  • Sugar: 2-3 tablespoons

Combine these ingredients and generously rub them onto the meat. Store the meat in the refrigerator and take it out shortly before placing it in the Smoker.

Mop Sauce for Pork and Beef:

A good mop sauce should be sweet, sour, and spicy (triple-S combination), and these flavors should be in that particular order. While some recipes may include numerous ingredients and hours of cooking, you can achieve great results more quickly. Our sauce is perfect for pork and beef.

  • Apple jam (crushed pineapple is also a suitable alternative): 500-700 ml
  • A small amount of water
  • Tomato paste or ketchup: 100 ml
  • 1-2 chili pods
  • Salt to taste (taste the meat before adding salt to the sauce)
  • Herbs can also be added
  • Boil the mixture for approximately 20 minutes.

Mop Sauce for Duck:

  • Sloe or plum jam: 500 ml
  • A small amount of water
  • Tomato paste or ketchup: 50 ml
  • 1 chili pod
  • Salt to taste (taste the meat before adding salt to the sauce)
  • Herbs can also be added (Rosemary, Thyme, Sichuan Pepper etc)
  • Boil the mixture for approximately 20 minutes.

If you use 2 cooking grates in the Smoky Beast oven simultaneously, you can cook 18-20 kg of meat at once. Keep in mind that the upper rack may have slightly higher heat.

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In Food Blog
Posted

A wide variety of meats can be cooked in a BBQ smoker, but ribs and chops are classic dishes prepared using the BBQ method. Pork or lamb ribs can also be replaced by beef ribs. The cooking time is 5-7 hours with the preparation. Therefore, take time.

Method:

 

  • Start by preparing the meat – roast the meat in the smoker in large pieces, not slices;
  • The pork rib could be a culinary rib, ie with a layer of lard, about 6-8 cm thick;
  • Cut off the layer of lard or at least most of it (the top visible layer of fat in the lamb chop);
  • Remove larger membranes;
  • Season the meat with salt and pepper, rub in and leave to stand for 1-2 hours;
  • Preheat the BBQ smoker (with wood or barbecue briquettes);
  • When the smoker is hot, place the meat into the smoker. Be sure to have water in the smoker water bath;
  • Cook for about 3 hours and keep the temperature (about 100 degrees);
  • Make sure you don’t run out of water;
  • Make a mop sauce: something sweet (jam, syrup or preserve), sour (lime or lemon) and spicy (chilli). Simmer the mop sauce in a sauce pan, blend it with a blender if necessary;
  • Season the mop sauce according to preference. For example, if you want to preserve the natural taste of lamb or beef, the mop should be as modest as possible. If you want to reduce the natural taste, add plenty of chilli, herbs, etc. Blueberry or blackcurrant in the mop sauce makes the meat dark. If this is not the purpose, use apples or pineapple for the sauce, for example;
  • It is recommended to mop the ribs only after 3 hours of cooking in the smoker, otherwise the sugar will start to burn;
  • At the end of baking, raise the temperature to 120 for about 30-45 minutes, but make sure there is enough water in the water bath;
  • The meat is ready when it comes off the bones. Before cutting and serving, allow the meat to cool slightly;
  • Serve the meat with what you like. The BBQ ribs taste great even when cold and can be stored in the refrigerator for several days. Therefore, we recommend cooking more than less at once.
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