Fall Apart Baked Ribs

3 lbs baby back ribs (2 slabs)

2 yellow onions, sliced

4 cloves garlic, sliced

Spice Rub (optional- or any rub you have on hand)

1 T paprika

1 T brown sugar

¾ tsp garlic powder

¾ tsp onion powder

½ tsp black pepper

½ tsp lemon pepper seasoning

½ tsp salt (or to taste)

½ cup barbecue sauce

Preheat the oven to 275°. In a small bowl, combine the spice rub and set aside. Line a large rimmed baking sheet with a large piece of foil.

If present, remove the white membrane from the back side of the ribs. Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.

Gently massage the rub mix into both sides of the ribs.

Place the ribs on the large piece of foil, meaty side down. Cover the ribs with onion and garlic. 

Gather foil (length-wise) above the ribs & fold over & seal like a package. Roll the ends of foil. Repeat with the other slab. Place both slabs on a cookie sheet. 

Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are'nt tender, seal the foul back up & bake for another 20-30 minutes and then check again.

Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and generously with BBQ sauce.

Grill over medium high heat for 5-10 minutes or until charred.

*You can also bake the ribs at 250⁰ for 4 hours & then brush with BBQ sauce & broil for 1-2 minutes on each side.

Smoked Baked Potatoes

4 russet potatoes, medium

1 Tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon ground black pepper

1 teaspoon salt

Prep smoker according to manufacturer's directions to a temperature of 225⁰.

In a small bowl combine garlic powder, black pepper and salt. Stir to combine.

Wash potatoes. Brush with olive oil. Roll potatoes in spices in bowl until they are completely covered.

Place potatoes on smoker set to 225⁰. Smoke for 2 hours or until soft and fork tender.

Serve potatoes with your favorite toppings!

Smoked Chuck Roast

3-4 pounds chuck roast

1 tablespoon coarse salt

1 tablespoon coarse ground black pepper

1 teaspoon granulated garlic

2 cups beef broth unsalted

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Preheat the Smoker: Preheat your smoker to 225°. Allow to heat with the lid closed for 10-15 minutes.

Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.

After roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.

Place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165⁰.

Pour 2 cups of beef broth into a 9×13 disposable baking tray. Once the roast registers 165⁰, remove from the smoker, place in the tray and cover tightly with foil.

Continue cooking on the smoker, increasing the smoker’s temperature to 250⁰.

Continue cooking the roast until the internal temperature registers 200⁰- 203⁰. Approximately another 3 hours.

Remove from the smoker, keeping the roast covered. Let rest for 30 minutes before slicing.

Smoked Ham

One 9-11 lb ham

Pork Rub ( we like "Rub Some Butt" Carolina seasoning)

Pineapple Habenaro finishing sauce 

Take ham out of refrigerator 45 min before smoking to come to room temp. Score ham in diagonal 1 inch squares. Place foil under grates of smoker. Preheat smoker to 225⁰. Rub seasoning all over ham. Place ham spiral side down on grates & smoke for 1 hr. Turn heat up on smoker to 300⁰. Brush finishing sauce all over ham & smoke for 3-4 more hrs. The ham is precooked so just keep it on until you're ready to eat, but it should be at least 3 hrs& 145⁰ internally.

Yum!