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Red Hot Smokers Pork

Red Hot Smokers Pork


Frito-Lay's Ruffles® and Lay's® BBQ chips teamed up with the 2012 Memphis in May BBQ Champ, Wayne Booth of the Red Hot Smokers, to show you how easy it is to have world famous BBQ pork right in your backyard.

Watch Wayne's Championship Winning BBQing Tips


1 Pork Butt Roast (7 to 8 lbs)
24 slider buns
Red Hot Smokers BBQ Sauce (see recipe)
Red Hot Smokers BBQ Dry Rub (see recipe)


1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
2. In a bowl, coat the pork with plain yellow mustard and evenly with dry rub, patting gently until the mixture adheres to the meat.
3. When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 5 hours.
4. Baste with an Italian Dressing and after 5 hours wrap in foil.
5. Cook pork an additional 5-6 hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
6. Unwrap and glaze with your favorite BBQ Sauce, then let sit for 25 minutes for glaze to set up.
7. Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

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