APPS & SIDES

Smoked Neck Bones

Prep Time: 3days 

Cook Time: 3hours 1hour hr 20minutes minshouminut

Total Time: 3days  3hours 

There are several uses for smoked neck bones. They can be the protein portion of a meal, incorporated into various vegetable and rice dishes, or used to flavor soups and stews. This recipe starts with a lengthy brine and ends with flavor-packed pork that is as versatile as it is delicious.

Ingredients

Serving Sizes

 

  • Neck Bones and Brine
  • 4 pounds pork neck bones
  • Water
  • 1 cup white vinegar
  • 1 cup light brown sugar
  • ½ cup fine sea salt
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 1 ½ teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Seasoning Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano

Equipment

  • 2 ½-gallon zipper bag
  • Tongs
  • Z Grills Smoker Grill
  • Z Grills Apple Wood Pellets

Instructions

                                                                                          • Step 1: Wash the neck bones under cool water and transfer them to a 2 ½-gallon zipper bag.
                                                                                            • Step 2: Pour enough water in the bag to cover the neck bones, then add the vinegar, sugar, salt, oregano, pepper, basil, garlic powder, and paprika.
                                                                                            • Step 3: Seal the bag and refrigerate for 3-4 days to brine.
                                                                                            • Step 4: Remove the pork neck bones from the brine using tongs and dry with paper towels. Discard the brine.
                                                                                            • Step 5: Season the pork neck bones with salt, black pepper, basil, garlic powder, and oregano. Toss to coat evenly.
                                                                                            • Step 6: Prepare your Z Grills (preferably with branded apple pellets) or other wood pellet grill for indirect cooking at 250 degrees Fahrenheit. Lightly oil the grates once hot to prevent sticking.
                                                                                            • Step 7: Transfer the neck bones to the grates bone side down, close the lid, and smoke for 3 hours or until the internal temperature reaches 170 degrees Fahrenheit.
                                                                                            • Step 8: Remove the smoked neck bones from the grill and serve as desired.

Ingredients

Serving Sizes

 

  • Neck Bones and Brine
  • 4 pounds pork neck bones
  • Water
  • 1 cup white vinegar
  • 1 cup light brown sugar
  • ½ cup fine sea salt
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 1 ½ teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Seasoning Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano

Equipment

  • 2 ½-gallon zipper bag
  • Tongs
  • Z Grills Smoker Grill
  • Z Grills Apple Wood Pellets