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This rub is intended for indirect low & slow cooking only, as the natural sugars in the fruits will tend to scorch very quickly with higher heat, especially direct/grilling. It is a very unique rub for pork ribs, yet may prove to be a little "under-powered" for pork shoulder, depending on your...

This dry rub has a moderately spicy profile, with notes of rich and zesty fruits. The blueberry adds a subtle rich and sweet flavor, while the tart cherry brings in some zest, with neither being the completely dominant flavor in the overall profile. The blueberry is not so faint that you don't...

There are numerous benefits with using this smoking method including: eating lean meats for a healthier diet; improved moisture retention in lean meats finished at high internal temperatures; improved bark quality and quantity on smoked meats; improved smoke reaction due to removal of fat-cap...

Recipe and methods used: APPLE & RED BELL PEPPER PORK RIB RUB (for 3 slabs of loin back ribs) 4 Tbls ground dried apple 3 Tbls ground red bell pepper 1 Tbls ground rosemary 1.5 Tbls ground black peppercorn 1 Tbls garlic powder 2 tsp onion powder 1/2 Tbls oregano 1 Tbls paprika 1/2...

This is a great all-in-one meal for those die-hard smokers who like to keep the smokes coming all year long, especially during the cold winter months. SOUTHWESTERN SMOKED CHICKEN & RICE IN DUTCH OVEN ***for 5lbs chicken bone-in skin-on thighs (11 pieces), 6 quart brine container and a 6-qt...

Looking for an easy way to kick up your pork chops? This has ingredients commonly found in most household kitchens...nothing exotic here, so have fun! This is a 2-part process, for when you have little time for cooling and properly chilling the spice solution after heating, allowing for a...

SMOKED ITALIAN MEAT BALLS ***seasoning is for 4.5 lbs 85/15 ground chuck*** 3 Tbls ground onion 3 Tbls ground red bell pepper 1.5 Tbls ground green bell pepper 2 Tbls ground sweet basil 2 tsp ground oregano 2 tsp ground thyme 1 Tbls ground garlic 1.5 Tbls ground black peppercorn 1.5...

CHERRY/BALSAMIC WET RUB ***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs*** 1/4 cup 15 year aged balsamic vinegar 1/2 cup water 1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup) 2 Tbls dried...

CHERRY BALSAMIC RIBEYES ***for 8-10lbs of bone-in beef ribeye*** 3/8 cup 15-year aged balsamic vinegar 1-5/8 cup water 2 tsp cracked black pepper 2 tsp kosker salt 1 Tbls minced dried garlic 4 Tbls tart dried cherries 2 Tbls diced dried red bell pepper (sub with 1/4+ cup fresh...

A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine. HAWG HEAVEN DRY RUB ****for approx 16lbs of brined pork butts**** 4 Tbls ground apple 4 Tbls ground red bell pepper 3 Tbls ground tart cherry 1 Tbls ground rosemary 2 tsp ground oregano 2 tsp thyme 1 Tbls onion...

A very good brine for all your fresh, previously non-enhanced pork cuts. HERE PIGGY-PIGGY BRINE ***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket*** 2 qts water in saucepan 1/4 cup celery salt 1 cup sea salt 4 Tbls diced dried red bell pepper 6 Tbls light brown sugar 2 Tbls...

A look at the propane gas system, from tank to burner, and everything in between... 1) LPG cylinder and contents: holds the high pressure contents, being liquified petroleum gas. The contents expand and contract with temperature changes, thereby resulting in changes in pressure. Extremely high...