This recipe is all about keeping things simple and letting classic BBQ flavor shine. If you’ve ever wanted to master tender, smoky pulled pork without babysitting the grill all day, this one’s for you. These Sweet BBQ Pork Butts are juicy, flavorful, and downright foolproof.
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Products Used:
• Heath Riles BBQ Sweet BBQ Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Aluminum Pans https://amzn.to/4odOMXP
• Camp Chef Woodwind Pro 36 https://amzn.to/47uyNyo
• Cambro https://amzn.to/499dYK7
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg
Ingredients:
• 2 Whole Pork Butts (7-9lbs)
• Heath Riles BBQ Sweet BBQ Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
Directions:
1. Trim the pork butts, removing thick patches of fat so the rub can stick and the smoke can penetrate.
2. Season generously with Heath Riles BBQ Sweet Rub on all sides. No binder needed — the meat’s natural moisture does the job.
3. Preheat your Camp Chef Woodwind Pro to 285–300°F.
4. Place butts fat side up on the grates. Smoke for 2 hours, then check and rotate if needed.
5. After about 4 hours, when the color is a rich mahogany and the internal temp is around 160°F, it’s time to wrap.
6. Double-layer two sheets of heavy-duty foil. Place one butt in the center and pour half a bottle of Heath Riles Tangy Vinegar Sauce over the top.
7. Wrap tightly, sealing all sides. Repeat with the second butt.
8. Return to the smoker, seam side up. Cook 1.5–2 more hours, or until internal temp hits 206°F.
9. Transfer to a Cambro or insulated cooler and rest for at least 45 minutes (up to 2 hours for best results).
10. Carefully unwrap, wearing heat-resistant gloves. The bones should pull clean.
11. Shred the pork in an aluminum pan, removing excess fat. Drizzle with more Tangy Vinegar Sauce and a light dusting of Sweet Rub before serving.
Chapters:
Intro 0:00
Season Pork Butt 0:14
Place Pork Butt on Grill 1:33
Wrap Pork Butt 2:26
Pull Pork Butts and Rest 3:35
Unwrap Pork Butt 4:10
Recap 5:18
Outro 6:00
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Heath Riles, pitmaster
• 81x BBQ Grand Champion
• '22, '24, and '25 Memphis in May World Rib Champion
• 2025 Memphis in May Grand Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections
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