There’s more than one way to cut a pig. Let our foolproof flavor guide keep your next pork adventure from going belly up.
A. Ham
Ham comes from the pig’s hind leg. Grill with indirect heat to keep your ham from drying out, then add a little bit of sweetness. We suggest Wicked Sweet Bourbon Seasoning.
B. Loin
This tender cut from the pig’s back requires a watchful eye. It tends to dry out when it’s heated above 145 degrees. Bring a little extra complexity with Crooked Pig Cane ‘N Maple Seasoning.
C. Shoulder
The star of the show for pulled pork fans. Also known as the Boston butt. Slow-cook it at around 225 degrees, then add some Hooked on Citrus Cuban Seasoning for a little flair.
D. Ribs
A whole category of their own. Whether they’re baby back, spare or country style, different ribs offer different flavor profiles. But what’s the one thing that all ribs need? A helping of delicious rub. Try our Sweet Heat Rib Rub.
E. Belly
For perfect pork belly, smoke for six hours at about 200 degrees. One thing’s for sure: The flavor is worth the wait. Give it a fresh twist with Smokin’ Applewood All-Purpose Rub.
Check out our other guides to unbeatable BBQ:
Think you got it? Test your knowledge with our pitmaster-approved pork recipes.
