Dry Rub: Mix
egetable-oil cooking spray.
Rub turkey on all sides and
Preheat oven to 275.
Rub the pork with your dry rub you can do this the night before or an hour before cooking.
In a roasting pan pour in juice or water add liquid smoke.
Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
p lock bag, add the brisket and let marinate overnight in
erving pat the dry rub into every pore on the brisket and place
00 degrees F.
For the homemade dry rub:
On a parchment
at with the dry rub, massaging it into the brisket. Wrap in plastic
egrees C).
Place the brisket in a glass baking dish
lan to grill, combine the rub ingredients in a bowl. Apply
f ribs with your favorite dry rub. If you don't have
Prepare barbeque smoker with hickory or pecan wood.
If you use briquets and woodchips, soak the chips in water.
Rub ribs with dry rub and let set for one hour before starting to smoke.
Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
Wrap ribs in foil, cover meat generously with brown sugar and honey.
Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
ater, then drain and blot dry inside and out with a
uerkraut and pork always cooked for many hours whether by stove
op.
Make the rub: add the rub ingredients to a bowl
Rub ribs well with some of the DRY RUB.
Refrigerate COVERED for 4 to 6 hours.
Now in a sauce pan COMBINE 7 items plus a 1/2 CUP of DRY RUB.
Cook over a very low heat so it doesn't BURN for about 3 hours.
Preheat Smoker.
Get the smoker heat to between-170 and 200 degrees. Keep it at that no higher.
Add ribs and smoke for a good 4 to 6 hours.
Brush with sauce during the last 1/2 hour.
ENJOY.
our before smoking, make the dry rub. Combine sugar, paprika, mustard, salt
Boil the ribs for 5 minutes in water flavored
b>dry spare ribs.
Mix dry ingredients together.
Rub spare ribs with dry rub
prepare a grill for medium high heat.
oil
r the night before rub the French Dry Rub into the shanks, both