Darren Warth
Owner of Smokey D’s in Des Moines, Iowa, Darren is a 15-time barbeque circuit world champion.
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KNOW YOUR CUTS
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Shoulder
A.K.A. Boston blade roast or Boston butt, this meltingly tender, well-marbled cut is amazing when smoked for pulled pork.
Ground Pork
We grind this flavorful meat to feature in a ton of recipes. You can also substitute it for any ground meat in other dishes
Welcome to the mother lode.
Here you’ll find the Tenderloin, a (wait for it) tender and versatile cut with delicate flavors that’s perfect for a spicy rub, marinade or sauce. It’s an easy option for entertaining or family dinners. Here also are Pork Chops, the most user-friendly cut of pork to grill, with endless recipe options.
Back Ribs
This is where the tender finger meat lies. While rubs & sauces claim to define baby back ribs, it’s the fall-off-the-bone quality that sets it apart.
Spareribs
With 11-13 larger bones in the lower ribs, spareribs must cook longer to melt the juicy fat into the meat. But believe you me, they are worth the wait.
Belly
While you can sign us up for anything wrapped in bacon on the grill, this is also where pork belly comes from, which continues to gain popularity as a delicate, juicy cut.
Leg Quarter
The all-time favorite ham is found here. Typically cured, smoked or salted, don’t sleep on throwing ham steaks on the grill to try something new.
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