• Baby Back Ribs
• John Henry Honey Rib Rub
• John Henry BBQ sauce
• Cooking Time: 6 hours
• Wood: Sweet woods
• Cooking Temp: 220

Peel membrane off bone side of ribs. Liberally apply John Henry Honey Rib Rub. Wrap in cellophane and put in refrigerator for 8-24 hours.
Smoke Ribs uncovered for 3 hours.
After 3 hours, wrap ribs in foil and place back on grill for 2 hours. Feel free to add any liquid you would like at this time.
After 2 hours, unwrap ribs and place back on grill for one hour.
If you would like, mop with BBQ sauce 20 minutes prior to completing last hour of cook.

• 7 lb. Brisket
• John Henry Texas Brisket Rub
• Cooking Time: 2 hr/lb
• Cooking Temp: 180 to 220
• Wood: Hickory, Oak or Pecan

Do NOT cut off fat cap on one side of brisket.
Liberally rub the brisket with John Henry Texas Brisket Rub.
Smoke fat side up at 180 to 200 until the internal temperature reaches 160F. Double wrap brisket in foil and cook at 250 until internal temperature of meat is reaches 200. You may elect to inject flavors with one hour left on cooking time.
Set the brisket, still fully wrapped, on the counter to rest for 45 minutes to one hour.
Slice across the grain, pour any remaining juices from foil over meat and enjoy!
Leave fat on after cooking as it adds to the flavor of the brisket.

• Olive Oil
• Chicken Beerroaster
• John Henry Chicken Tickler Rub
• Cooking Temp: 275
• Wood: Sweet wood or Pecan

Peel some of the skin up from the chicken and rub Chicken Tickler rub under the skin over the meat generously. Put skin back down and brush olive oil over the outside of the skin. You can sprinkle more rub on the outside of the skin if so desired but do so sparingly. You can stuff fruit in neck if you would like to block heat loss in cavity of bird.
Cook at 275 for 2 to 3 hours or when temperature probe in breast reaches no less than 165 degrees.

*you can baste the chicken every 30 minutes with natural honey for an added treat.

• 8 fresh jalapeno peppers, seeded
• Chili Roasta
• ½ cup peanut butter
• 8 slices of bacon
• Cooking Time: 25 min
• Cooking Temp: 350
• Wood: MHC Blend

Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos in the Chili Roasta. Put on grill for about 25 minutes or until bacon becomes dark brown.

• 7 lb pork shoulder (Boston butt)
• Bad Byron's Butt Rub
• Big Butz BBQ sauce
• Man Claws
• Cooking Time: 2 hr/lb
• Cooking Temp: 180 to 200
• Wood: Hickory or Pecan

Liberally rub your pork butt with Bad Byron's rub night before. Wrap in cellophane and put in refrigerator overnight.
Smoke fat side up at 180 to 200 until internal temperature reaches 160F.
After smoking, double wrap your pork butt in foil and cook at 250 until internal temperature of the meat reaches 200.
It's best to let pulled pork rest for anywhere from an hour to 4 hours.
Shred the pulled pork with Man Claws and enjoy!

Tip: When your butt hits 195 degrees, it may or may not be ready, but it's time to check. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. If there is a bone, wiggle it. If it wiggles easily or comes out of the meat, the collagens have melted and you are done. If there is no bone, use the "stick a fork in it" method. Insert the fork and try to rotate it 90 degrees. If it turns with little effort, you're done. If it's not done, close the lid and walk away for 30 minutes. If the internal temperature hits 190 degrees but the meat is not tender, reduce the heat in your cooker to 200 degrees and cook it for about another hour. It should then be done. If not, you just bought a really tough butt. Wrap tough butts in aluminum foil and let them go for another hour, but don't take them above 200 degrees or else the muscle fibers will start giving up moisture and toughen.

• Chicken thighs
• Golden Toad Cajun Creole Rub
• Cooking Time: 2 to 2 ½ hours
• Cooking Temp: 200
• Wood: Cherry and Hickory

Rub thighs with Cajun/Creole rub.
Smoke at 200 for 2 hours.
Wrap thighs in foil and continue to cook.
Thighs are done when the internal temperature reaches 175

• 1 cup self rising flour
• 1 cup honey (or white sugar)
• 1 cup milk
• 1 stick butter
• 16 oz fruit of your choice
• Cast iron works great as a cooking pot
• Cooking Time: 1 hour
• Cooking Temp: 350
• Wood: MHC Blend

Put butter in the bottom of your pan and place pan on cooker to heat up with cooker. Combine self rising flour, honey and milk together.
Bring your pre-heated pan inside and pour berries into the bottom of the pan.
Pour batter evenly over the berries and put the pan back on the cooker.
Check your cobbler after 45 minutes. Cobbler is done when the "cake" portion is golden brown.

• ¼ cup cider vinegar
• ¼ teaspoon celery seed
• ¼ teaspoon kosher salt
• 2 tablespoons sugar
• ½ cup light mayonnaise
• ¼ teaspoon pepper
• 1 (16-oz.) bag shredded cole slaw mix

WHISK, together in salad bowl, vinegar, sugar, and celery seed until belnded. Add mayonnaise, salt and pepper; whisk until smooth. Add cole slaw mix; toss to coat. Chill until ready to serve. Stire and serve.