Source: Jeff Phillips

3-2-1 Ribs

Ingredients 2 racks pork spare ribs 1⁄4 cup yellow mustard 1⁄3 cup Big Bald BBQ Rub 1⁄2 cup apple juice Wood Hickory and pecan (50⁄50) Instructions Apply thin coat of mustard on both sides Sprinkle rub evenly on both sides Let ribs sit for 20-30 minutes Preheat smoker to 225°F to 240°F Cook for 3 hours Lay each rack on heavy-duty foil cut big enough to enclose each rack completely Pour 1⁄4 cup apple juice onto each rack and quickly close the foil around ribs Cook foil wrapped ribs for 2 hours Remove ribs from smoker and foil Cook ribs for 1 hour Slice and serve immediately.

All Purpose Rub

Ingredients 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic powder Instructions Combine ingredients in Ziploc bag Shake to mix

Asian Ribs

Ingredients 2 racks pork spare ribs 3 Tbsp low-sodium soy sauce 1⁄3 cup Asian Rub 1 cup apple juice 1 cup Asian Sauce Wood pecan and mesquite (50⁄50) Instructions Apply light coating of the soy sauce, then sprinkle the Asian Rub evenly on both sides Preheat smoker to 225°F to 240°F. Place the ribs on grate, bone side down. Smoke cook 3 hours, spritzing with apple juice after the second hour Remove the ribs and place each rack on a piece of heavy-duty foil.

Asian Rub

Ingredients 2 Tbsp light brown sugar 1 Tbsp Chinese five-spice powder 2 tsp ground ginger 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1⁄2 tsp coarsely ground black pepper 1⁄4 tsp cayenne pepper Instructions Add all ingredients to small bowl and mix using whisk or fork until well blended and there are no lumps.

Asian Sauce

Ingredients 3⁄4 cup hoisin sauce 1⁄4 cup honey 1 tsp Sriracha sauce Instructions Mix until blended Store in closed jar in refrigerator for 3-4 months

Bacon Wrapped Stuffed Sausage Fatty

Ingredients 13 strips thinly sliced bacon 1 lb plain or hot ground breakfast sausage 1⁄2 cup shredded pepper jack cheese 1 jalapeño pepper, finely chopped 1⁄2 cup shredded cheddar cheese 8-10 baby spinach leaves Wood hickory, cherry, or pecan Bacon Weave Lay seven strips of the bacon in a horizontal fashion on an 18x18 inch piece of waxed paper. Remove strips two, four, and six.

Big Bald BBQ Rub

Ingredients 1 cup sugar 1⁄2 cup paprika 2 Tbsp coarsely ground black pepper 2 Tbsp lemon pepper 2 Tbsp kosher salt 2 Tbsp chili powder 2 Tbsp garlic powder 2 Tbsp onion powder 2 Tbsp cayenne pepper Instructions Add all ingredients to bowl and use hands or fork to mix.

Cherry Smoked Prime Rib

Ingredients 5 lb prime rib 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic flakes 2 Tbsp minced onion 1 Tbsp red pepper flakes Spray olive oil 2 cups cherry juice Wood Cherry or prime rib Instructions Use butcher twine to tie up the prime rib at 3⁄4 inch intervals Mix the salt, pepper, garlic flakes, onion, and red pepper flakes to form a rub Spray olive oil on the meat, then sprinkle on the rub Leave prime rib on counter for 30-45 minutes Preheat smoker to 225°F-240°F Place prime rib in smoker Spray prime rib with cherry juice every hour Insert a thermometer probe into thickest part of the meat at about 2 hour mark Cook to medium-rare (130°F) Remove prime rib from smoker and place in pan with foil tented over top until time to eat

Dutch's Wicked Baked Beans

Ingredients 6-8 strips bacon, chopped into 1⁄4 inch pieces 1⁄2 medium onion, diced 1⁄2 green bell pepper, diced 1-2 jalapeño peppers, seeded and diced 55 oz can Bush’s Original Baked Beans 8 oz can crushed pineapple, drained 1 cup light brown sugar, packed 1 cup ketchup 1 Tbsp mustard powder Wood mesquite, pecan, or oak Instructions Sauté bacon until crispy Sauté onion, bell pepper, and jalapeños until tender Combine and mix all ingredients Pour in to 12x9 or 9x9 aluminum baking pan Preheat smoker to 220°F to 250°F Place beans in smoker and cook for 2.

Garlic & Onion Brisket

Ingredients 7-9 lb packer (untrimmed) brisket 1 recipe Garlic & Onion paste 1 cup Jeff’s Mop Water 1⁄4 cup barbecue sauce (optional) Wood mesquite Instructions Rinse brisket and pat dry with paper towel Place brisket fat side up and cover it completely with Garlic and Onion past Cover brisket and refrigerate 10-12 hours Remove brisket 1 hour prior to smoking Preheat smoker to 225°F to 240°F Place brisket directly on smoker grate, fat side up After four hours, mop brisket every 1.

Garlic Onion Paste

Ingredients 1 large onion, roughly chopped 8 cloves garlic 1⁄4 cup coarsely ground black pepper 2 Tbsp fresh lemon juice (about 1 lemon) 1⁄4 tsp cayenne pepper

Jeff's Mojo

Ingredients 1⁄3 cup extra virgin olive oil 6 gloves garlic, minced 1⁄2 onion, minced 1⁄4 cup fresh orange juice (about 1 medium orange) 2 Tbsp fresh lemon juice (about 1 lemon) 2 Tbsp fresh lime juice (about 1 lime) 1 Tbsp honey 1 Tbsp Worcestershire sauce 1 Tbsp jalapeño pepper jelly 1 jalapeño pepper, finely chopped 1 tsp red pepper flakes 1 tsp ground cumin 1 tsp kosher salt 1 tsp coarsely ground black pepper Instructions Heat the oil in a 1-2 quart saucepan over medium heat Add minced garlic and cook for about 30 seconds Add the remaining ingredients and bring to a boil Remove the mojo from the heat and set aside to cool Store in airtight container in refrigerator (several days)

Jeff's Mop Water

Ingredients 1 Cup water 1 stick butter 2 T cajun seasoning

Jeff's Turkey Leg Brine

Ingredients 1 gallon water 1 cup kosher salt 3⁄4 cup lightly packed light brown sugar 2 Tbsp garlic powder 2 Tbsp onion powder 2 Tbsp red pepper flakes 2 Tbsp Cajun seasoning 2 Tbsp Tabasco sauce 1 Tbsp poultry seasoning Instructions Bring water in large stockpot on medium-high heat Add the salt and stir until it is dissolved completely and the water is clear Add remaining ingredients and bring water to slow boil.

Memphis BBQ Sauce 1

Ingredients 1 Tbsp butter 1⁄4 cup finely chopped onion 1 1⁄2 cups ketchup 1⁄4 cup chili sauce 3-4 Tbsp light brown sugar 3-4 Tbsp molasses 2 Tbsp yellow mustard 1 Tbsp fresh lemon juice (about 1⁄2 lemon) 1 Tbsp Worcestershire sauce 1 Tbsp liquid hickory smoke (optional) 1 tsp chili powder 1⁄2 tsp garlic powder 1⁄2 tsp table salt 1⁄2 tsp coarsely ground black pepper pinch cayenne pepper

Memphis BBQ Sauce 2

Ingredients 2 cups ketchup 1 cup water 1⁄2 cup apple cider vinegar 5 Tbsp sugar 3 Tbsp light brown sugar 2 Tbsp dark brown sugar 1 Tbsp fresh lemon juice (about 1⁄2 lemon) 1 Tbsp Worcestershire sauce 1 Tbsp liquid hickory smoke (optional) 1⁄2 Tbsp coarsely ground white pepper 1⁄2 Tbsp onion powder 1⁄2 Tbsp mustard powder Instructions Combine ingredients in saucepan over medium-high heat Cover and bring to a boil Reduce heat and simmer until thickened (about 1 hour)

Pan-Smoked Brisket

Ingredients 7-9 lb packer (untrimmed) Brisket 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic powder 2 tsp cayenne pepper (optional) Wood mesquite Instructions Rinse brisket under cold water and pat dry with paper towel Trim the fat cap so only one-eighth to one quarter of the fat remains Use a sharp knife to make a crosshatch pattern in the remaining fat cap by cutting through the fat down to the meat Sprinkle the salt, pepper, and garlic powder over the entire brisket Set the brisket aside for 30-45 minutes Preheat smoker to 225°F to 240°F.

Ray's Deer Rub

Ingredients 2 Tbsp paprika 1 Tbsp kosher salt 1 Tbsp sugar 1 Tbsp chili powder 1 Tbsp ground cumin 1 Tbsp granulated garlic 1⁄2 Tbsp mustard powder 1⁄2 Tbsp coarsely ground black pepper 1⁄2 Tbsp cayenne pepper 1⁄4 tsp ground cinnamon Instructions Mix all ingredients using hands or fork.

Slim's Sweet Sticky BBQ Sauce

Ingredients 1 cup Famous Dave’s Sweet & Zesty BBQ Sauce 1 cup honey 1⁄2 cup butter 1⁄2 cup ketchup 1⁄4 cup orange juice 1⁄4 cup light brown sugar 3 Tbsp Dijon mustard 2 Tbsp plain white vinegar 2 Tbsp soy sauce 2 Tbsp coarsely ground black pepper 1 Tbsp chili powder 1 Tbsp garlic powder Instructions Combine all ingredients in a medium saucepan over medium-high heat Allow sauce to simmer lightly for about 15 minutes, stirring often Use immediately or store in a jar or an airtight container in the refrigerator Use within 3-4 weeks for best flavor

Smoke Roasted Asparagus

Ingredients 2-3 lbs fresh asparagus 1 Tbsp kosher salt Balsamic vinegar 1⁄2 cup butter, melted Wood pecan or apple Instructions Snap off ends of asparagus. Place asparagus stalks parallel in shallow pan Season with kosher salt. Add enough balsamic vinegar to partially cover stalks Preheat smoker to 225°F to 240°F Place pan with asparagus in smoker for 1 hour Drain off liquid in the pan after removing from smoker.

Smoked Baby Backs

Ingredients 2 racks baby back pork ribs 1⁄4 cup yellow mustard 1⁄4 cup Big BBQ Rub 1 cup apple juice Wood apple, cherry, or hickory Instructions Apply a light coat of the yellow mustard to both sides of ribs Sprinkle rub on both sides, making sure to coat the edges as well Leave ribs on counter for 20-30 minutes Preheat smoker to 225°F to 240°F Cook ribs for 2 hours, then spritz them with apple juice every hour Ribs should be tender after 5 hours of smoking Once ribs are removed, allow them to rest for 15-20 minutes before slicing

Smoked Beer Can Chicken

Ingredients 1 Tbsp coarsely ground black pepper 1 Tbsp kosher salt 1 tsp garlic flakes 1 tsp cayenne pepper 1⁄2 tsp dried rosemary leaves 1⁄2 tsp dried thyme leaves 1 whole chicken extra virgin olive optional 12 oz soda or fruit juice Instructions Brine the chicken (optional) Mix dry ingredients Rub chicken with olive oil, then sprinkle the dry mixture over top and under skin Leave chicken sit on counter Preheat smoker to 225°F to 240°F Open soda and empty out half of contents Place can on smoker grate and fit chicken on top of the can Cook for 2 hours then insert thermometer probe into breast or thigh Cook another 1-2 hours or until internal temperature reaches 165°F Let bird sit 20-30 minutes before serving

Smoked Bratwurst

Ingredients 10-12 bratwurst sausages 1⁄4 cup barbecue sauce (optional) Wood pecan, oak, or cherry Instructions Remove sausages from package and leave them on counter while preparing smoker Preheat smoker to 225°F to 240°F Place sausages on grate, leaving about 1 inch between them Smoke brats for two hours For added flavor, brush brats with BBQ sauce 15 minutes before finished smoking.

Smoked Cheddar Cheese

Ingredients 2 blocks of 8 oz cheddar cheese Wood apple, alder, or cherry Instructions Prepare smoker for cold smoking. Place cheese on grate and apply light smoke for 4 hours. Remove cheese from grate and refrigerate in Ziploc bag for 2 weeks.

Smoked Cheese Sticks

Ingredients 24 cheese sticks Wood apple, alder, cherry, or oak Instructions Prepare smoker for cold smoking. Lay cheese sticks on grate with about 1⁄2 inch between them. Apply light smoke for one hour, maintaining temperature less than 90° F. Remove cheese sticks from grate and refrigerate in Ziploc bag for 4-10 days.

Smoked Chicken Quarters

Ingredients 6 chicken quarters 2 Tbsp yellow mustard 1⁄3 cup All Purpose Rub Wood pecan and apple (50⁄50) Instructions Brine chicken (optional) Apply light layer of mustard and sprinkle each piece with 1 Tbsp of All Purpose Rub Try to get some rub under the skin Leave chicken on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Insert thermometer probe into a chicken piece and smoke for 4 hours or chicken reaches 165°F

Smoked Corn on the Cob

Ingredients 6-8 ears of corn (husks on) 1⁄4 cup extra virgin olive oil 1 tsp kosher salt 1 tsp coarsely ground black pepper 1⁄2 cup butter, softened 1 tsp finely chopped fresh chives Wood hickory, mesquite, or pecan Instructions Pull husks down without removing them, remove silk Submerge cos in deep pot of cold water, soak for 2 hours Pat corn dry with paper towel Mix olive oil, salt, and pepper Rub mixture all over each corncob pull husks into original position Preheat smoker to 225° to 240°F Place corncobs on grate, leaving space between ears to allow smoke access to all sides of the corn.

Smoked Pork Butt

Ingredients 7-8 lb pork butt 1⁄4 cup yellow mustard 1 cup Big Bald BBQ Rub Wood Pecan and apple (50⁄50) Instructions Apply a light coat of mustard to the entire exterior, getting mustard down into any folds and crevices Pour rub onto top of pork butt and use hands to massage it into the meat Leave pork butt on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Cook pork butt with pan underneath or in disposable aluminum pan After 4 hours, insert thermometer probe Continue cooking until thermometer reads 205°F Remove from smoker and allow it to rest for 30 minutes before shredding Transfer drippings to container and refrigerate Remove bone from the pork butt by sliding it out Use two forks to pull the meat apart into small chunks Remove the cold pork drippings from refrigerator and skim off and discard the fat that has solidified on top.

Smoked Turkey Breast

Ingredients 1 bone-in turkey breast, skin on 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 1 medium onion, quartered 1 cup apple juice Wood pecan and cherry (50⁄50) Instructions Brine turkey overnight Sprinkle with salt and pepper Place quartered onion into the cavity Let meat sit on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Cook with thermometer probe, basting every 45 minutes with apple juice Remove after 4-6 hours or when internal temperature reaches 165°F Cover with foil for 20 minutes prior to carving

Smoked Whole Turkey

Ingredients 1 whole turkey 1⁄2 cup All Purpose Rub Wood plum, apple, or mesquite Instructions Brine turkey (optional) Apply All Purpose Rub on the outside and under the skin Leave turkey on counter while prepping smoker Preheat smoker to 225°F to 240°F Place turkey breast side down on smoker After one hour, flip turkey and insert thermometer probe Continue cooking for 5.5 hours or until thermometer reads 165 Remove turkey from smoker and allow it to rest for 30 minutes before carving