Falling off the bone ribs
For great ribs you need to start by selecting pretty, meaty ribs from your butcher. I usually get 3 ½ and down. Remove thin layer of skin from backside of rib by starting at a corner and pulling down with finger nail or you can use catfish skinners. After you have removed the skin, rub meat down on both sides with olive oil. I sprinkle on a generous amount of Smoke’s Original Rub and Smoke’s Enhanced Rub. Some people substitute the Enhanced with Smoke’s Hot~n~Spicy. They are both good choices. Rub or press in the rub and then let ribs sit in the refrigerator over night. A couple of hours before you put the ribs on the smoker, take them out of the refrigerator and let them get to room temperature. This lets the meat relax and makes for a more tender rib. I cook my ribs on an indirect cooker with a water pan at 200 degrees for usually around 4 hours. I like to cook with pecan wood for added flavor, but if you can’t get pecan wood in your area, any hard wood or fruit wood will do just fine. On an indirect cooker you don’t have to turn the meat, but I do about every hour because I like to see how the meat is doing. After a couple of hour of cooking, I sprinkle a little more Enhanced Rub on the meat side of the ribs. 30 minutes to an hour before the ribs are done, brush melted butter on the meat side of the ribs. This adds flavor as well as a pretty glazed appearance. The way I know when my ribs are done, I lift up on one end of the rib and if it feels like its going to break in the middle, it’s done. This is absolutely a delicious recipe.
Grilled deer meat or boneless pork tender loin
Cut deer ham or back strap into chunks; you can also use this same recipe with boneless pork loin. Cut chunks about the size of stew beef or a little larger. Pour a little of Dale’s Steak seasoning (liquid) or 1 part Worcestershire to 3 part soy sauce. Rub it into the meat. Then sprinkle the meat with Smoke’s Original Rub and Smoke’s Enhanced Rub or Smoke’s Hot~n~Spicy. Rub seasoning into the meat and then place the meat into a sealed plastic bag and let sit overnight in the refrigerator. Take the meat out of the refrigerator the next day and wrap it with some thin sliced bacon, to help hold the bacon in place I stick some toothpicks in it. I usually cook this on a char coal grill until desired doneness. This cooks pretty quick, so you don’t want over cook. For the people who don’t think they like deer meat, they will go crazy over this.
Grilled Steak or Pork Chops
Select your favorite cut of steak, T-Bone, Sirloin, Ribeye, etc. or nice thick pork chops. About 2 0r 3 hours before grilling, I rub the meat down with olive oil. Then I sprinkle Smoke’s Original and Smokes’ Enhanced rub (You can use Smoke’s Hot~n~Spicy if its to your liking) on both sides of the meat. I then add some minced garlic and minced onions on both sides of the meat as well. Make sure you press the meat real well so that the seasoning sticks. Set the meat aside at room temperature until you are ready to put it on the grill, don’t put the meat back into the refrigerator. This keeps the meat relaxed, so that after it’s cooked its real tender. Place meat on hot charcoal grill and cook to desired doneness. Excellent
Stove Top Fillet of Fish
This works well on most any kind of skinless fish fillets. Melt a couple of tablespoons of butter in a skillet or you can use a little olive oil. Dip both sides of fish in melted butter or olive oil. Place fish fillet into skillet and while the fish is cooking over low heat, sprinkle Smoke’s Enhanced or Smoke’s Hot~n~Spicy, and some lemon pepper onto the fish. Be sure to flip fish and do the other side. Fry until fish is flakey. It does not take long for fish to cook and this is really good.
Beef Brisket
There are 2 secrets to cooking a good brisket. The first is cooking it slow; this helps your brisket to be more tender. The second is using Smoke’s Rub. This is by far the best rub on the market, it goes with everything. I inject my brisket with Smoke’s Injection Sauce real good. Then I rub both sides of the brisket with olive oil. I sprinkle Smoke’s Original and Smoke’s Hot~n~Spicy on both sides (You can use Smoke’s Enhanced if you choose). Don’t be shy with the rub. While getting the meat ready to cook, I’ve already had the fire going in my smoker for a couple of hours. This is so I will have a good bed of coals when I put the meat on. As I’ve said before, I like to use pecan wood. Pecan wood is an excellent smoking wood and is plentiful in South Georgia. What ever region you’re from, you can use the wood most available to you. Just don’t use pine. My briskets usually take 6 to 10 hours to cook, according to the size of the brisket and the weather. I cook my briskets between 175° and 200° until it reaches an internal temp of 160°. After 3 or 4 hours of cooking, I sprinkle more rub on my brisket (Original and Hot~n~Spicy) and close cooker so it can finish cooking until done. This is an excellent brisket recipe that is real damn good.
Smoke’s Injection Sauce
4 cups water
3Tble spoons of Smoke’s Enhanced or Hot~n~Spicy rub
1 stick melted butter
Mix well and inject
Just listen to me and I will have you cooking like a pro.
Smoked Pork Shoulder or Boston Butt
If you choose to cook a shoulder, place meat fat side up, then take a sharp knife and start cutting under fat all the way across the meat and down towards the shank end. Be careful not to mess up the fat and don’t cut it completely off. This is done because seasoning won’t penetrate fat. After you get through rubbing the meat down with olive oil on both sides you are going to sprinkle on a good amount of Smokes original and smoke’s Enhanced or if you prefer Hot~n~spicy on the meat. Don’t be shy with the rub.Fold the fat back over the shoulder and cook until it reaches an internal temp of 170°
Butt
The only difference between cooking the Butt or the Shoulder is the trimming of the fat on the shoulder, it is not necessary to do it with a Butt. Rub down Butt the same as the shoulder and cook it the same way.
I f you want more flavor in the meat; you can inject it with a big syringe if you have one. If you don’t have one, check with your local vet or go to meatinjector.com. This method really gets the great flavor all the way through the meat. I use this method on all large cuts of meat, such as shoulders, butts, beef brisket and whole hogs. If you have an injector all you need is the sauce and here it is.
Grilled or Baked Chicken
You can use a whole chicken, halves, quarters, or cut up fryers. Wash chicken real well and marinade it in Smoke’s Marinade over night. The next day take chicken out of marinade and disregard marinade. Sprinkle Smoke’s Original and Enhanced rub or (Hot~n~Spicy if you prefer) on both sides. Put chicken on hot grill or place in oven until done. Talkin bout good!
Smoke’s Marinade
4 cups of water
3 tablespoons or more to your liken Smoke’s Enhanced or Hot ~n~Spicy rub
2 tablespoons of garlic powder
¼ cup of Dales or 1 part Worcestershire to 3 parts soy sauce
Stir well
Pour this mixture over the meat and let sit in refrigerator over night.
Smoke’s fried chicken, pork chops or country fried steak
Rinse meat off well, salt down good and sprinkle Smoke’s Enhanced or Hot~n~Spicy on meat. Dip meat in flour, then put it into hot oil and cook until golden brown. Ya mama would be proud.
