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Hickory Smoked Pork Neckbones

Hickory Smoked Pork Necks
Hickory Smoked Pork Necks
Renise Black

This is a simple recipe for smoking small pieces of pork neckbones with very little seasoning. The result is a very simple, zesty flavor with a little zing from the red pepper flakes.

Smoked Pork neckbones are ideal for soups and stews. They add a sweet smoky flavor to them. In addition making them at home means that you skip the sodium nitrites and nitrates found in commercially smoked meat.

Neck bones can be found at some Kroger stores, Food Depot and the Cobb International Market on Spring Road in Smyrna.


Pork neck bones




Red pepper flakes


Soak the neck-bones in a solution of 2/3 vinegar to 1/3 cold water for about 1 - 1.5 hours. Drain completely in a colander to remove as much moisture as possible. Return to the bowl and season with salt, pepper and red pepper flakes. Let season for about 1 hour. At the same time soak some hickory cooking chunks in water.

Light the grill, charcoal that is. When the coals are ready, indicated by when most of the briquettes turn white, add the hickory wood chunks straight from the water right onto the coals. This will cause the wood to smoke and release their flavor rather than burn right away.

Spray the grate lightly with regular Pam. Add the pork necks. Set the grill on medium-low using the air vents. Cover and smoke for 30 minutes. Turn the pieces over and continue smoking another 30 minutes. Remove from the grill, let rest then serve.


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