Barbecued ribs

Ingredients:

1 full rack of St. Louis cut spare ribs

3 tablespoons apple juice

1 teaspoon brown sugar

Dry Ingredients:

1 tablespoon seasoning salt

1 tablespoon white sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dark chili powder

1 teaspoon Spanish paprika

½ teaspoon cumin

½ teaspoon oregano

Directions:

Mix all dry ingredients. Then remove membrane on the backside of the spare ribs. Slather yellow mustard on both sides of the ribs. Sprinkle rib with dry mixture.

Place the ribs in smoker (indirect heat at approximately 250 degrees) and cook for two hours. Turn once and be careful not to burn ends of ribs.

After two hours, take the ribs off the grill. Apply three tablespoons of apple juice and one teaspoon of brown sugar to ribs. Seal the ribs with heavyduty aluminum foil and return them to the smoker for one hour.

Remove the ribs from the smoker again and glaze them with your favorite BBQ sauce and then return them to the smoker for 30 minutes until the sauce glazes over.

Western BBQ Association

Barbecued chicken

Ingredients:

6 chicken thighs (bone in)

1 tablespoon salt

1 tablespoon brown sugar

½ teaspoon black pepper

½ teaspoon cumin

¼ teaspoon chili powder (or to taste)

Directions:

Mix all of the ingredients except the chicken with one cup of water. Place chicken thighs and mix into a Ziplock bag and mix well. Refrigerate for at least two hours or up to eight.

Then take the chicken thighs and rinse them under cool water. Place the thighs in a smoker (indirect heat at 250 degrees). Cook for approximately four hours, depending on size. A half hour before the chicken is done, baste with favorite barbecue sauce.

Western BBQ Association

Barbecued pork shoulder

Ingredients:

Approximately seven pounds of Boston butt (bone in)

Rib mixture (see previous recipe)

North Carolina BBQ Sauce ingredients:

1 cup apple cider vinegar

1 cup brown sugar

½ cup kosher salt

½ cup dark molasses

¼ teaspoon crushed red pepper

Directions:

Thoroughly coat meat with mixture and put backside down on cooker. (Heat should be indirect and 225 degrees.) Cook and turn twice until meat thermometer registers 190 degrees. Pull shoulder until meat shreds.

Sauce directions:

Combine ingredients in a nonreactive saucepan and bring to a boil. Simmer for 10 minutes and then let it cool. Store sauce in the fridge covered for two weeks. Spread liberally on pulled pork to taste.

Western BBQ Association

Grilled pork loin

Ingredients:

1½ to 3 pounds of pork loin

1 tablespoon salt

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon marjoram

1 tablespoon sage

Directions:

Moisten loin with balsamic vinegar and then sprinkle with dry ingredients.

Grill each side for 2 to 3 minutes. Move the loin to the cool part of the grill until meat thermometer registers an internal temperature of 135 degrees. Wrap loin with foil, but wait 10 minutes until doing so.

Western BBQ Association