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Pork Butt

Recipe from: Mo Gridder's

Mo Gridders, a 35 foot long food truck in the heart of the Bronx, serves up almost 3 pounds of prime BBQ ribs in each serving. This place is for serious meat lovers.

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1 family-sized pork butt
2 tablespoons salt
2 tablespoons granulated garlic or garlic powder
1 tablespoon freshly ground black pepper
MoGridder’s Dry Rub Barbecue Seasoning (see below)
MoGridder’s Barbecue Sauce (see below)

Season the pork but in this order: salt, granulated garlic, black pepper and MoGridder’s Dry Rub Barbecue Seasoning.

Smoke the pork in a smoker at 220 degrees Fahrenheit for 10.5 hours or until fork tender.

Remove from the smoker and chop the meat. Serve with MoGridder’s Barbecue Sauce.

2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon raw or granulated brown sugar
1 tablespoon chili powder
1 tablespoon freshly ground pepper
1 tablespoon onion powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme

Mix everything together in a small bowl. Store in a glass jar with an airtight seal.

1/2 cup granulated sugar
1 teaspoon ground oregano
1/2 teaspoon dried thyme
1 teaspoon granulated garlic or garlic powder
2 teaspoons kosher salt
2-3 teaspoons freshly ground black pepper
1/2 cup white vinegar
1 cup molasses
1 cup ketchup
3/4 cup prepared mustard
1 teaspoon cayenne pepper (optional)

Combine the first six ingredients in a medium nonreactive saucepan.

Stir in enough vinegar to make a loose paste.

Combine the remaining ingredients. Incorporate into the paste.

Bring to a boil, stirring constantly.

Reduce heat and simmer until thick, about 20 minutes.

Yield: 4 servings