Awesome BBQ Recipes!

• Baby back ribs (works for spare ribs as well)
• Cooking time: 6 hours
• John Henry Honey Rib Rub
• Cooking Temp: 225F
• Kosmos Rib Glaze
• Wood: Sweet woods

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, bone side down for 3 hours .
After 3 hours, wrap ribs in foil and place back on grill bone side up for 2 hours.
If desired, you can add whatever you like to your ribs before wrapping them in foil. I put down a bed of brown sugar and usually put some honey/maple syrup/butter, etc before wrapping.
After 2 hours, unwrap ribs and place back on grill for one hour meat side up.
If you would like, mop with BBQ sauce 20 minutes prior to completing last hour of cook or Glaze with Kosmos Rib Glaze after pulling off the grill.

• Untrimmed Flat or Packer Brisket
• Cooking time: can take 8 to 16 hours
• John Henry Texas Brisket Rub
• Cooking temp: 180F to 200F
• Wood: Hickory/Mesquite/Oak

Do NOT cut off fat cap on one side of brisket. Trim off any hard fat deposits on the meat. Leave the soft fat but trim down to no more than ½ inch thick.
Liberally rub the brisket with John Henry Texas Brisket Rub.
Smoke at 180F to 225F until internal temperature is 160F or the stall; whichever comes first. Double wrap brisket in pink butcher paper (some like to use foil) and cook at 75 degrees hotter than smoke temperature until internal temperature of meat reaches 200F. You may elect to inject flavors in the meat right before you wrap after smoking. Let the brisket "rest" for 15 to 45 minutes. 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.

• Whole Chicken (works on Cornish hens all the way up to a giant turkey)
• Cooking Time: 2 to 3 hours
• Bull Rack solid tray with wire rack on top
• Cooking Temp: 200F to 225F for 2 hours, then 375F to internal target temp
• Favorite Poultry Rub (John Henry's Chicken Tickler is our best seller)
• Wood: any wood will work but sweet woods are best

Spatchcock the bird by removing the back bone, turning it over, and pressing down on the breast bone until you hear it crack

This method will not only lower your cook time, but will also smoke and cook more evenly.

Separate the skin from the meat anywhere you are able to and stuff your rub up under the skin to flavor the meat.

I like to whip butter and my favorite rub and stuff that up under the skin so as it cooks, the butter melts around the meat with the rub flavoring.

Smoke the poultry for 2 hours or to an internal temp of 150 whichever comes first.

Then turn up the heat to 375 and watch closely until the internal temp of your breast, thigh and armpit hit 165.

Pull it off and enjoy!

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

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)
• Cooking time: 2 hr/lb
• Meat Church Honey Hog Rub
• Cooking Temp: 180F to 225F
• Favorite BBQ Sauce
• Wood: Sweet woods
• Beast Claws

Liberally rub your pork butt with Meat Church Honey Hog rub night before. Wrap in cellophane and put in refrigerator overnight.
Smoke fat side up at 180F to 225F until the internal temperature reaches 160 or the stall; whichever comes first.
After smoking, double wrap your pork butt in foil and cook at 50 degrees hotter than your smoking temp until internal temperature of the meat reaches 200F. I finish my shoulders in the oven during cooler months to save on wood.
Let the pork shoulder rest for 30 minutes up to hours.
Shred the pulled pork with Beast 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 190F degrees but the meat is not tender, reduce the heat in your cooker to 200F 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 200F degrees or else the muscle fibers will start giving up moisture and toughen.

• Chicken thighs
• Cooking time: 2 ½ hours
• Plowboys Yardbird Rub
• Cooking temp: 225F
• Wood: Apple or sweet woods

Rub thighs with Plowboys Yardbird rub.
Smoke at 225F for 2 hours.
Wrap thighs in foil and continue to cook.
Thighs are done when the internal temperature reaches 165F

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

(For those of you that are super lazy like me, go buy the Krusteaz Cobbler Topping. Very good for being out of a box!)

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.

• 2 lbs of coleslaw (tri-colored bagged)
• Prep time: 10 minutes
• 1 ½ cups Mayonnaise
• 2/3 cups Sour Cream
• 2 tsp Celery Salt
• 1 tsp Salt
• ½ tsp Garlic Powder
• 2 tsp Ground Mustard
• 1 tsp Pepper
• ½ tsp Celery Seed
• 1 tsp Dill Weed
• 4 tbsp Apple Cider Vinegar
• 4 tbsp Sugar
• ½ green pepper or red pepper (optional)
• 4-5 scallions (green onions)
• Cayenne to taste

WHISK, together in salad bowl, all ingredients except coleslaw. Add bagged coleslaw and toss to coat. Chill until ready to serve. Yields enough for 10 to 12 adults.