Go low and slow...temps for most meats (ribs, roasts, pork butts) I typically smoke at 225 to 250 - pork ribs around 6 hours - pork butts (for pulled pork) around 12 hours. I baste with apple juice every 1/2 hour and also keep a small container of water in the smoker to add some humidity. Here is my recipe for dry rub that I use on most meats and recipe for ribs!

Dave’s Rib Rub


· 1/2cup Brown sugar

· 1/4 cup Paprika

· 1 Tablespoon Black pepper

· 1 Tablespoon salt

· 1 Tablespoon chili powder

· 1 Tablespoon Garlic powder

· 1 Tablespoon Onion powder

· 1 Teaspoon Cayenne

ü Mix and put in airtight container

Used on

· Pork Shoulder

· Ribs

· Chicken

· Pork Tenderloin

Baby Back Ribs

Costco Pork Ribs – unseasoned


· 1 package (three racks)

· Dave’s rib rub

· Yellow mustard

· Apple juice

· Blue Hog Smokey Mountain BBQ sauce

· Hickory Pellets


ü Make sure membrane is removed

ü Coat first side with mustard – then rib rub

ü Flip and repeat

ü Smoke at 225° for 4 hours meat side up

ü Spray with apple juice every 1/2 hour

ü Remove from smoker and put in heavy foil – meat side up

ü Add apple juice and package tight

ü Back on smoker for 2 hours

ü Remove from foil and brush meat side with BBQ sauce

ü Put on Weber for 5 - 10 minutes – meat side up!

ü Flip and repeat with BBQ sauce for 5 minutes

ü Remove from grill and wrap in foil to rest for 10 – 15 minutes