Smoked Pork with Guava BBQ

Name: Schwein Guava-BBQ geräuchert
Total time: 5 h
Ingredients: 50 g Guavapaste oder Guavapüree; 20 g Ketchup; 15 g Brauner Zucker; 10 ml Worcestershire-Sauce; 10 ml Apfelessig; 15 g Meersalz; 2 g Cayennepfeffer

GlazePorkHot SmokingEasy5-6 hrs88-93 °C115-125 °CApple + Cherry

A tropical guava BBQ glaze combines the exotic sweetness of guava with classic American BBQ flavors. Smoking over apple wood complements the fruitiness and creates a harmonious flavor balance. Spare ribs or pork ribs become a Caribbean-inspired feast.

Ingredients(for 1 kg)

Guava paste or guava puree50 g

Ketchup20 g

Brown sugar15 g

Worcestershire sauce10 ml

Apple cider vinegar10 ml

Sea salt15 g

Cayenne pepper2 g

Instructions

Cooking the Glaze

15 minutes

Combine guava paste, ketchup, brown sugar, Worcestershire sauce and apple cider vinegar in a pot over medium heat and simmer for 10-12 minutes until the sauce thickens. Season with salt and cayenne pepper.

Smoking

3.5-4 hours

Smoke the ribs meat-side up at 115-125 °C over apple and cherry wood until the meat starts to pull away from the bone.

Glazing and Finishing

90 minutes

Apply the guava BBQ glaze to the ribs every 30 minutes, allowing it to set with the lid open each time, until a shiny, sticky layer has formed and the core temperature reaches 88-93 °C.

Pro Tip

Guava paste from the Latin American grocery store works perfectly – boil with a little water until liquid enough to brush on.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free