Smoked Pork Neck Bones
These collagen-rich cuts absorb smoke beautifully and transform into fall-off-the-bone tender meat that adds deep, savory flavor to everything from collard greens to pinto beans.
Equipment
- Smoker Pellet, offset, kettle, or electric
- Hickory or apple wood chunks/chips
- Instant-read digital meat thermometer
- Large bowl For seasoning
- Tongs For handling hot bones
Ingredients
For the Pork Neck Bones
- 3-4 lbs pork neck bones
- 2 tbsp yellow mustard or olive oil as a binder
- 3 tbsp kosher salt
- 2 tbsp coarse black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
Instructions
- Rinse the pork neck bones under cold water and pat completely dry with paper towels.
- Coat the neck bones in a thin, even layer of yellow mustard or olive oil to act as a binder for the rub.
- In a small bowl, combine the kosher salt, coarse black pepper, smoked paprika, and garlic powder. Sprinkle the rub evenly over all sides of the neck bones.
- Let the seasoned neck bones rest at room temperature for 30-60 minutes while you prepare the smoker.
- Preheat your smoker to 225-250°F, setting it up for indirect cooking. Add hickory or apple wood for smoke and place a water pan inside for humidity.
- Place the neck bones directly on the smoker grates, leaving space between them for smoke to circulate. Close the lid and smoke for 2-3 hours.
- The neck bones are done when they reach an internal temperature of 195-205°F. The meat should be dark with a good bark, and a thermometer probe should slide into the meat with no resistance.
- Remove the neck bones from the smoker and use them immediately in your favorite dishes or let them rest briefly before serving.
Notes
For fall-off-the-bone tenderness, smoke the neck bones to an internal temperature of 195-205°F. The meat is ready when a thermometer probe slides in with zero resistance.