HOW TO SMOKE ANYTHING
Good for ribs (spare or beef), chicken, brisket, fish etc.
2 Cups Dark ground sugar, packed
1 Tbs Paprika, regular not hot
1/4 Cup Kosher Salt
1 Tbs Chili Powder
3 Tbs Onion Powder
3 Tbs Garlic Powder
Mix all ingredients together in a plastic container. Rub on meat, put
meat in plastic bag(s) and refrigerate the night before smoking/cooking.
Use Hickory, Pecan, Mesquite chunks or chips thoroughly soaked in water and add
to your wood container in the smoker.
In the smoker water pan you can add most anything such as Italian Dressing for
example. Just remember to keep the pan filled during smoking. This is one
area that you can use your inventive talents as there are many variations.
Cook/smoke for 2 hrs at 250 degrees and afterwards wrap in aluminum foil
with a couple tablespoons water and coat meat with favorite BBQ Sauce.
Cook for about another 2 hrs at 250 degrees. Heavy meats will steam and
become tender enough to fall off the bone !!
NOTE: Cooking times, temperatures, etc. will vary according to taste and
local customs, etc. Enjoy !!
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support