The 3-2-1 method of barbecuing ribs—3 hours of smoke, 2 hours wrapped tightly in foil, and 1 hour sauced—has become very popular among competition barbecuers and home cooks alike, especially those who prefer their ribs “fall-off-the-bone” tender. Adjust the cooking time if you like your ribs with more chew.
No matter what recipe you’re grilling up, it starts with the right charcoal arrangement. Whether you’re cooking chicken, pork, ribs or vegetables, there’s a right way and a wrong way to prep your grill or smoker. The good news is that learning tastes delicious.
This is my go-to recipe to "wow" my guests. READ THE ENTIRE RECIPE BEFORE YOU BEGIN You can make this 3 ways: oven, grill, & smoker. Hands down, smoking is the way to go and the only way I cook this! If you want the hickory smoke flavor but want to oven roast, use a little hickory liquid smoke in your brine. *If Dale's Seasoning is not available in your area you can substitute with Moore's, or simply use soy sauce. **If you don't want to shell out the $$ for real maple syrup, try mixing…
There is nothing better than Smoked Brisket on your SmokePro pellet grill. Grab a bottle of Camp Chef All Purpose Seasoning, rub it on, and smoke away. In several hours, you'll be enjoying a fall-apart, melt-in-your-mouth, too-delicious-to-believe cut of brisket with your friends and family. http://www.campchef.com/recipes/smoked-brisket/