Smoke. Sear. Celebrate.

Ingredients

• ·2 racks baby back ribs
• ·¼ cup brown sugar
• ·2 tbsp smoked paprika
• ·1 tbsp kosher salt
• ·1 tbsp black pepper
• ·Apple wood chunks
• ·1 cup apple cider vinegar (spritz)

Method

1. 1.Remove membrane from ribs. Pat dry.
2. 2.Combine sugar and spices; rub generously, rest 1 hr.
3. 3.Smoke at 225°F over apple wood, spritzing every 45 min.
4. 4.Wrap in foil with butter and honey at 3 hr mark.
5. 5.Unwrap, glaze with sauce, finish 30 min until 203°F internal.
6. 6.Rest 15 min. Slice between bones.

Ingredients

• ·2 lb bone-in ribeye, 2" thick
• ·Kosher salt
• ·Cracked pepper
• ·Rosemary sprig
• ·2 tbsp clarified butter
• ·Flake salt to finish

Method

1. 1.Salt steak heavily, rest uncovered in fridge 4 hr.
2. 2.Cook indirect at 250°F until internal 115°F.
3. 3.Stoke fire to ripping hot, sear 60 sec per side.
4. 4.Baste with butter and rosemary in last 30 sec.
5. 5.Rest 8 min. Slice against grain. Finish with flake salt.

Ingredients

• ·12 lb packer brisket
• ·½ cup coarse black pepper
• ·¼ cup kosher salt
• ·Post oak
• ·Tallow for wrap

Method

1. 1.Trim fat cap to ¼". Season with 50/50 salt & pepper.
2. 2.Smoke fat-side up over post oak until bark sets (~165°F).
3. 3.Wrap in butcher paper with a smear of tallow.
4. 4.Continue until probe slides in like warm butter (~203°F).
5. 5.Rest in cooler 2 hr. Slice flat against grain, point into burnt ends.

Ingredients

• ·¼ cup fine espresso
• ·2 tbsp cocoa
• ·¼ cup brown sugar
• ·2 tbsp smoked paprika
• ·1 tbsp salt
• ·1 tsp cayenne
• ·1 tsp garlic powder

Method

1. 1.Whisk all ingredients in a mason jar.
2. 2.Store sealed up to 3 months.
3. 3.Rub generously on tri-tip, ribs, or pork shoulder.