Smoked Pork Neck Bones
Low and slow smoked pork neck bones with a sweet and spicy dry rub, fall-apart tender with deep smoky flavor. A Southern classic that's surprisingly simple to execute at home.
- Total time
- 360 min
- Servings
- 4
- Calories
- 587
- Protein
- 42g
Ingredients
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 4 pounds pork neck bones
Instructions
- 1
Pat neck bones dry with paper towels.
- 2
Mix brown sugar, paprika, garlic powder, cayenne, and black pepper in small bowl.
- 3
Rub spice mixture evenly over all sides of each neck bone.
- 4
Let seasoned bones sit at room temperature for 30 minutes.
- 5
Preheat smoker to 225°F with hickory or oak wood.
- 6
Place neck bones on smoker grates bone-side down.
- 7
Smoke uncovered for 5 to 6 hours at 225°F.
- 8
Check internal temperature; bones should reach 195°F minimum.
- 9
Remove from smoker when meat pulls easily from bone.
- 10
Rest on cutting board for 10 minutes before serving.
Tools you’ll need
- paper towels
- small mixing bowl
- spoon
- meat thermometer
- smoker (offset barrel or vertical type)
- smoker grates
- cutting board
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