Smoked Deviled Eggs

Smoked Deviled Eggs
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Smoked Deviled Eggs

Smoked Deviled Eggs

This recipe takes the classic deviled eggs and steps it up about 3 notches! The smoked egg white is complimented by the bacon bits and smoked jalapeños. This recipe features our Chicken & Pork BBQ Rub, but if you are feeling adventurous, use our Hot and Spicy Chicken and pork rub. Once you try this version of deviled eggs, you will never go back to the boring traditional ones! 

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

  • 12 Large eggs
  • 2 Whole jalapeño
  • 3 slices bacon
  • 2 tablespoons Revolution Barbecue Chicken & Pork Rub
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 2 tablespoons green onion, diced

Instructions

  1. Place eggs in a large pot and cover with water. Bring to a boil, cover the pot then remove from the heat and allow to cook for 15 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half. Remove the yolks, place in a bowl, and set aside. 
  2. Pre- heat your smoker to 180°F with 2 chunks of Hickory or Apple wood. 
  3. Place the eggs on the smoker (cut side up) and jalapeños on the grill and smoke for 45 minutes. 
  4. Meanwhile, cook the bacon until crispy. Once cooled, chop into small bits.
  5. Remove the eggs and jalapeños from the smoker.
  6. Slice the top off the jalapeños, slice in half, remove the seed and membrane with a spoon and dice finely. 
  7. Add the jalapeños, mayonnaise, , white vinegar, mustard, 1 tablespoon of the BBQ Rub, and 1 tablespoon of the bacon bits to the egg yolks. Using a fork (or hand mixer) mash the mixture together. 
  8. Using a piping bag with the largest tip or a teaspoon, fill each egg white with 2-3 teaspoons of the yolk mixture.
  9. Dust with the remaining BBQ Rub and sprinkle on the the remaining bacon bits and green onions. 

Notes

Experiment: Feel free to kick this recipe up to the next level by using our Hot and Spicy Chicken & Pork Rub. The balance of the sweet and heat will surely be a crowd pleaser!

Keywords: smoke deviled eggs bbq smoker

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Beef Plate Ribs Recipe

Beef Plate Ribs
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Beef Plate Ribs Recipe

Beef Plate Ribs

The crowned jewel of smoked beef is the Plate Rib and is affectionately known as the “dinosaur rib” due to its massive size. A single rib can be as large as two pounds with the fat and collagen distributed evenly throughout the meat, producing a juicy and even silken texture. This cut of rib is adjacent to the Chuck Ribs and comprises of the 6,7 and 8th rib of the cow. These may be difficult to source in a big box supermarket, but a visit to your butcher will set you straight. 

  • Author: revolutionbbq
  • Prep Time: 30 Minutes
  • Cook Time: 6-7 Hours
  • Total Time: 55 minute
Scale

Ingredients

Instructions

  1. In a small bowl, mix the dry ingredients together and set aside. 
  2. Some plate ribs can come from the butcher already trimmed but if not, trim the beef ribs removing the fat cap and the layer of silver skin. If you have a fat cap on your plate ribs, there is usually a very thin layer of meat just below the fat cap that when removed will reveal a layer of silver skin. This silver skin will need to be removed as it will not render down when cooked. Do not remove the membrane on the back of the bone unlike pork ribs, as this will aid in keeping the meat attached to the bone. 
  3. Apply 2 tablespoons of the yellow mustard to each of the plate ribs in a thin layer (think back to finger painting in grade school). This will add in the rub adhering to the meat, but you will not pick up the flavor of mustard once cooked. Generously season the plate ribs with the rub mixture. 
  4. Build a fire using your choice of wood (or combination of charcoal and wood depending on smoker) and bring to 300° The extra fattiness of the beef ribs can withstand the higher heat while not drying out. Be sure to check on your wood chunks every 30 minutes and replenish, as necessary. At this high temperature you will go through wood chunks faster. 
  5. Place the ribs on the smoker and cook for approximately 6 hours until they reach an internal temperature of 205 to 210°F using an instant read thermometer. Be sure not to touch the rib bone with your thermometer as to not get a false reading. Check the temperature in multiple places in the meat too ensure doneness.
  6. Remove from the smoker and wrap in butcher paper and place in a cooler to rest for an hour. You can use foil for this step if you do not have butcher paper but may impact the quality of the bark by allowing the moisture to be absorbed back into the bark.
  7. Slice the ribs between the bones and enjoy!

Notes

Ingredient Tip: If you are not keen on using mustard and feel it will impact the taste, substitute it for your favorite hot sauce. It will have the same effect of assisting the rub to adhere to the meat.

Keywords: beef ribs texas bbq beef

Did you make this recipe?

Share a photo and tag us @revolutionbbq and @mrsrevolutionbbq— we can’t wait to see what you’ve made! We may receive commissions on purchases made from our links.