Backyard Ribs



▪️Rack of St. Louis or Baby Back Ribs

▪️parkay butter squeezable 


▪️light brown sugar

▪️favorite rib rub and sauce


1. Pre heat smoker to 250 degrees

2. Remove membrane from back of ribs using butter knife and a paper towel for grip

3. Season both sides of rack liberally with your favorite sweet rub and heat rub, allow rub to set for 20 min

4. Place racks on smoker uniformly, how they sit on the rack will be how they look at end of cook

5. Smoke for 2 hours, every 30 min (4x) spritz with apple juice and h20, at 2 hours check for color, should be there

6. Lay down a double layer of heavy duty foil longer than the length of you ribs, squeeze 2 lines of parkay butter down, light brown sugar over that, and drizzle honey all over

7. Place the ribs, meat side down on mixture, then wrap tight 

8. Back on smoker for about 1 hour, then check for shrinkage on the bigger bones at the hour mark, if exposed it’s time to rest them with foil packet open for 30 minutes. 

9. Now lay them bone side down on smoker and glaze with warm bbq sauce, let it tack up for about 15-20min, enjoy!

Pork Belly Burnt Ends

Bacon burnt ends, burnt ends, pork belly burnt ends


▪️1 5lb slab of pork belly skinless

▪️Favorite pork seasoning

▪️ honey

▪️14oz Apple juice

▪️ favorite pork bbq sauce 

▪️half size foil pan

▪️cherry or Apple wood 


1. Preheat smoker to 250°. 

2. Cube pork belly into 1” by 1” cubes, season liberally then place on grates or jerky rack 

3. Smoke until mahogany color and good crust, about 3 hours. 

4. Transfer pork to half size foil pan or heavy duty foil in a single layer. And then pour apple juice and honey in. Wrap tightly with foil. Back on smoker.

5. Increase temp to 300, smoke for another 45 minutes, until it probes tender. 

6. Open foil, pour out some liquid leaving a thin layer on bottom, now pour in warm bbq sauce and drizzle with honey, give it a nice toss, back in smoker uncovered for 15-20 minutes till tacky. 


Pulled Pork

Pork shoulder
Pork butt


1/2 cup of molasses

1/2 cup of Dijon mustard per butt

Favorite pork seasoning hot & sweet

Favorite pork style bbq sauce


  1. Preheat smoker to 250°
  2. Mix molasses and Dijon mustard in bowl
  3. Coat the pork butt with mixture then season liberally, let sit for 20 min
  4. Place pork butt with horn (bone side) toward fire or hottest part of smoker, until mahogany color about 4 hours and/or IT of 160°
  5. Lay down 2 pieces of heavy duty foil, add 1/2 C of apple juice to the wrap, and wrap pork butt tight, pressing out any air pockets in the wrap
  6. Put back on smoker and put a wired thermometer like a Thermoworks dot, into thickest part and continue to smoke until a internal temperature of 205° 
  7. Let rest for 1-2 hours, wrapped in beach towel on counter or as is in Cambro 
  8. Place butt/shoulder in foil pan before unwrapping foil, shred then toss in your favorite pork sauce, Carolina good fan here!

Egg and Sausage Breakfast Cups


▪️12 eggs beaten 

▪️1/2 red bell pepper

▪️1 cup spinach

▪️1 cup chopped cooked bacon

▪️2 tbsp JonesyQ XTC Seasoning

▪️1 package of Owens regular pork sausage 


  1. Preheat smoker to 250°.
  2. Remove pork sausage from package and cut in half, place directly on smoker until IT of 155° then crumble
  3. Spray muffin cup pan with duck fat spray, and lay in a couple pieces of spinach, cooked bacon, chopped bell pepper, and crumbled sausage
  4. Beat 12 eggs and add seasoning
  5. Fill muffin pan 3/4 each with beaten eggs
  6. Cook for 15 min or so, then top with cheese until melted another 4 minutes
  7. Enjoy! 

**Cook times will vary depending on set and ambient temperatures.

Wild Game

Fried Venison Backstrap Tenders

Venison backstrap tenders
Venison backstrap
Fried venison

Smoked Venison Pot Roast


Ingredients:▪️2 lbs venison roast (whole)▪️1 yellow onion ▪️2 celery sticks, diced▪️2 cups baby carrots▪️1 lb red potatoes, diced thick▪️4 oz sliced or diced portobello mushroom▪️1 tbsp minced garlic ▪️1 spring rosemary▪️2 sprig thyme▪️1/2 bottle of red wine▪️1 tbsp beef baseMethod:

  1. Preheat smoker to 200°. Rub roast with oil and season evenly. 
  2. Smoke the venison roast for 2 hours or an internal temp of 140°. Remove roast from grill and increase temperature to 275℉.
  3. Combine veggies & aromatics and fill dutch oven 1/4 way, place roast on top then fill with remaining veggies.
  4. In large bowl, whisk red wine and beef base. Pour over roast and veggies, top off with water till roast is nearly submerged.
  5. Place lid on the Dutch oven and place into smoker. Braise the roast for 4-5 hours or until meat is very tender, remove aromatics
  6. Serve with your favorite grilled vegetables or mashed potatoes and gravy. Enjoy!

**Cook times will vary depending on set and ambient temperatures.