Slow-Smoked Pork Neck Bones
Southern-style smoked pork neck bones with a molasses-bourbon rub, low and slow over hickory smoke until fall-apart tender. A rustic, deeply savory showstopper that fills the house with smoke and history.
- Total time
- 300 min
- Servings
- 4
- Calories
- 580
- Protein
- 62g
Ingredients
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dry mustard powder
- 5 pounds pork neck bones
- 2 cups hickory wood chips (soaked in water for 30 minutes)
- ½ cup apple cider vinegar
- ¼ cup bourbon (optional but traditional)
Instructions
- 1
Pat the pork neck bones completely dry with paper towels, removing surface moisture so the rub sticks; discard the towels.
- 2
In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, black pepper, kosher salt, onion powder, cayenne, and mustard powder until evenly combined.
- 3
Rub the spice mixture all over the pork neck bones, working it into all crevices and edges with your hands until every surface is coated; set on a large platter.
- 4
Pour the apple cider vinegar into a small spray bottle and set it aside near the smoker.
- 5
Set up your smoker for low and slow smoking at 225°F to 250°F; fill the water pan with water to maintain humidity; wait until the smoker reaches target temperature and smoke is thin and blue, about 20 minutes.
- 6
Place the soaked hickory chips in the smoker's firebox so they begin to smolder and produce steady, light smoke.
- 7
Arrange the rubbed pork neck bones on the smoker racks, bone-side down, spaced 2 inches apart so smoke flows all around them.
- 8
Smoke the neck bones for 4 to 4.5 hours, spritzing with the apple cider vinegar every 45 minutes, until the meat is fork-tender and pulls easily from the bone, with a deep mahogany bark on the surface.
- 9
In the final 15 minutes of smoking, drizzle the bourbon over the neck bones if using, letting it soak into the meat and caramelize slightly.
- 10
Remove the neck bones from the smoker and place them on a clean cutting board; tent loosely with foil and rest for 10 minutes without moving them.
- 11
Transfer the smoked neck bones to a serving platter, arranging them bone-side up in a single layer so guests can see the bark and color.
Tools you’ll need
- charcoal or wood smoker (offset barrel, kamado, or pellet smoker)
- smoker thermometer (accurate to ±5°F)
- spray bottle
- hickory wood chips
- water pan
- smoker grates or racks
- small mixing bowl
- whisk
- paper towels
- large platter
- cutting board
- aluminum foil
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