Courtesy of: www.sixshooterbbq.com

Pork (Memphis Rub/Smoke House)

Spare Ribs (3-2-1)

1. (12 hrs before cooking) Remove all membrane on back of rack (silver skin),and trim loose meat from rack
2. Slather with cheap yellow mustard
3. Sprinkle liberally with desired seasoning
4. Wrap tight with food film (cling wrap) and set in fridge for at least 12 hrs
5. Set up grill for indirect cooking (250º-275º)
6. Reapply seasoning
7. Place on grill for 3 hrs
8. After 3 hrs wrap with two layers of tin foil, before closing splash with applejuice and some a couple pats of butter, back on the grill for 2 hours
9. Remove ribs from foil and place back on grill for the remaining 1 hour.10. Let set for 20 mins before serving, cut bones individually and serve to guestswith desired BBQ sauce.

**For Baby Back Ribs, follow steps one-six, but times are 2 hrs, 1 hr, 30 min.

Pulled Pork (Pork Butt), charcoal only
Night before:

1. Slather cheap yellow mustard, and liberally apply seasoning
2. Wrap tight with food film
3. Refrigerate overnight

Day of (10-12 hrs cooking time):

1. Set grill for indirect cooking and set temp for 275º-290º
2. Place roast fat side down indirect from the coals
3. Let cook till and internal temp of 200º, remove from grill and wrap with tinfoil and a beach towel for 2 hours
4. Shred by hand and place in crock pot with 50/50 mix of Apple juice and your favorite BBQ sauce.

Chicken (Smokehouse BBQ, Jerk)

The key to making a great chicken is to not over-cook or under-cook it.

Chicken can either be a sweet tasting meat or have a bit of kick (jerk style). Chicken will take on the flavors that you give it. I avoid adding to much salt to my chicken unless I am brining it.

When seasoning chicken, season about 30 min prior to placing on the grill. Don’t use seasoning or sauces that have too much sugar. It will easily burn and it may make it look very un-appetizing to your guests.

Grill till liquids run clear or the internal temp is 165º

Beef (Prime Rib Rub)

Most beef only needs two things, Salt and Pepper (S&P). When we prepare beef we want the beef to be most of the flavor. We add S&P to beef to just give it a little crust.

The only beef we really add whole lot of different flavors to is brisket and tri-tip. These are very tough cuts of beef that need a lot of time to tenderize on the grill/smoker.

Fish/seafood (Anything you want)

To season fish you can anything you want, it really has no flavor so any seasoning you add will come through and play a very prominent role in what you prepare.

Grill fish and seafood at a medium high temp, cooking times are very quick and will burn your fish/seafood if you are not paying attention.

Seasonings/Rubs

Memphis Rub

• ¼ Cup Cumin
• ¼ Cup Chilli powder
• ¼ Cup Garlic powder
• ½ Cup Coarse Sea Salt
• ½ Cup Pepper
• 1 Cup Turbinado sugar

Jamaican Spice Rub

• 1 T Onion Flake
• 1 T Onion Powder
• 2 t Dried Thyme
• 1 T Coarse Sea Salt
• 1 t All Spice
• ¼ t Ground Nutmeg
• ¼ t Cinnamon
• 1 T Coarse Black Pepper
• 1 t Cayenne Pepper
• 2 t Dried Chives

All Purpose Pork/Chicken Rub

• 1 t Black Pepper
• ½ t Onion Powder or Onion Flake
• ½ t Garlic Powder or Garlic Flake
• 1 t Paprika (Hungarian or Spainish)
• **Add Salt to Taste**
• Prime Rib Rub
• Smokehouse rub