May is National BBQ Month! Cambro products support the BBQ process from beginning to end. From storage products for prepping to insulated transport units for resting, Cambro and BBQ are better when they’re together.

Watch Grillmaster Tim Shelburn demonstrate how his Cambro products help him make delicious pork shoulder, beef arm roast and pork spare ribs.

Use Tim’s recipes to spice up your menu all Summer long:

Items needed:

• CamSquares
• Measuring Cup
• Camwear H-Pan
• Cambro UPC300 (or preferred Cambro insulated transport)
• Foil
• Aluminum pans
• Flavor Injector

Ingredients:

• Pork shoulder
• Beef arm roast
• Pork spare ribs
• Meat Church Dia De La Fajita seasoning
• Meat Church Honey Hog seasoning
• Meat Mitch BBQ Rub
• Rectec Grills Ray’s Front Row Master Blend seasoning
• Big Poppa Smokers Pork Injection, mix to package instructions
• Beef broth, 4 cups
• Red onion, diced into 1 inch pieces
• Brown sugar
• Butter, cubed
• Tiger Sauce

Directions:

Pork Shoulder

1. Place the pork into a Cambro H-Pan fat side up.
2. Cut some hatch lines into the fat cap. This will allow the seasoning to get down to the meat under the fat.
3. Inject the pork with the Big Poppa’s pork injection thoroughly making sure to get the inside
4. Apply the Ray’s Front Row Master Blend seasoning liberally all over the pork and let it sit 5-10 minutes allowing the seasoning to sweat briefly.
5. Transfer the seasoned pork butt to an aluminum pan and place in your smoker at 275°F and cook until it reaches at least 200°F internal.
6. Once finished, place in a Cambro H-Pan and then into the UPC300 Pan Carrier to rest for up to two hours.
7. Pull the pork and serve.

Beef Arm Roast

1. Place the beef into a Cambro H-Pan.
2. Apply the Meat Church Dia De Le Fajita seasoning liberally all over the beef.
3. Transfer the beef to an aluminum pan and add the beef broth and red onion.
4. Place in your smoker at 275°F until the beef reaches at least 200°F internal.
5. Once finished, place in a Cambro H-Pan and then into the UPC300 Pan Carrier to rest for up to two hours.
6. Strain the beef broth and onion mixture from the pan and set aside.
7. Shred the beef into 1 to 2 inch pieces then add the juice and mix together.
8. Serve.

Ribs

1. Remove the membrane from the back side of the spare ribs using a knife and paper towel.
2. Apply the Meat Church Honey Hog and Meat Mitch seasonings liberally on both sides of the ribs.
3. Place the ribs directly onto the rack in your smoker at 275°F.
4. Smoke the ribs for around 2 hours.
5. Remove the ribs and place them on aluminum foil sheets in a bed of brown sugar, butter cubes and Tiger Sauce.
6. Wrap the ribs in the foil and place back on the smoker for about 1 hour.
7. Carefully remove the ribs from the foil and place them back on the smoker for another hour or until they begin to bend easily.
8. Remove and let them rest in a Cambro H-Pan inside the UPC300 Pan Carrier.
9. Slice and serve.

Catering or competing in an outdoor event this summer? Check out the 6 Cambro Products You Need at Your Next Outdoor Event .

About the Author: Adriana Desiderio is the Digital Content Manager at Cambro.