lan to grill, combine the rub ingredients in a bowl. Apply
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.
Dry Rub: Mix first 5
b>rub. Set aside.
Rub the remaining espresso rub all sides of the brisket
reate the dry rub.
Pierce fatty side of the brisket with a
Wash brisket and pat dry with paper towels. DO
.
For the homemade dry rub:
On a parchment paper
epper in a bowl. Pat brisket dry; rub with coffee mixture.
Remove
large Dutch oven, place brisket, sprinkle both sides with the
erving pat the dry rub into every pore on the brisket and place
eat with the dry rub, massaging it into the brisket. Wrap in plastic
This recipe is so simple and easy
o is rinse off and dry your pork butt and trim
ame up with the following recipe.
Remove the pork from
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.
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
ections and cover with the rub.
Place the ribs in