Smoked Neck Bones
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.
Equipment
- 2 ½-gallon zipper bag
- Tongs
- Z Grills Smoker Grill
- Z Grills Apple Wood Pellets
Ingredients
- 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
Instructions
- Wash the neck bones under cool water and transfer them to a 2 ½-gallon zipper bag.
- Pour enough water in the bag to cover the neck bones, then add the vinegar, sugar, salt, oregano, pepper, basil, garlic powder, and paprika.
- Seal the bag and refrigerate for 3-4 days to brine.
- Remove the pork neck bones from the brine using tongs and dry with paper towels. Discard the brine.
- Season the pork neck bones with salt, black pepper, basil, garlic powder, and oregano. Toss to coat evenly.
- 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.
- 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.
- Remove the smoked neck bones from the grill and serve as desired.
Notes
Feel free to baste the neck bones with your favorite BBQ sauce every 45 minutes during the 3 hours of smoke time.
