Directions

Smoked Party Ribs

1. Preheat your Pro Classic or Pro Max to 275 degrees.
2. Pat the ribs dry with paper towel and remove the membrane from the underside of the ribs.
3. Cut the ribs in between the bones to make individual ribs.
4. Season all the ribs generously with Notorious P.I.G. rub and place on a wire rack.
5. Place the rack(s) in the smoker.
6. Cook for 30 minutes.
7. Fill a sawdust pan ½ way with sawdust and dampen with water.
8. Place the sawdust pan directly on the heating element.
9. Set both dampers to 2/3 closed.
10. Smoke for 1 ½ hours.
11. Carefully remove the sawdust pan.
12. Remove the ribs from the smoker and place them all in a large foil pan.
13. Cut the butter into tabs and spread out on the pan. Drizzle the ribs with Whiskey Barrel BBQ sauce.
14. Cover with foil and place back in the smoker for 1-2 hours until desired tenderness.
15. Stir the ribs to coat them all with BBQ sauce and rest for 15 minutes before serving.
16. Enjoy!

Hot Honey Corn on the Cob

1. Preheat your Pro Classic or Pro Max to 300 degrees.
2. Shuck and clean the corn and place them in a large foil pan.
3. Melt the butter and then pour over the corn.
4. Season with Bee Sting rub and drizzle with honey.
5. Toss and rub the ears of corn to coat them all evenly.
6. Place the pan in the smoker and cook for 45-65 minutes until the corn is tender.
7. Remove from the smoker and rest at room temperature for 10 minutes before tossing the corn to coat in the melted butter yet again.
8. Serve and enjoy!

Smoked Chicken Breasts

1. Preheat your Pro Classic or Pro Max to 275 degrees.
2. Season the chicken breasts generously with Cock-A-Doodle brew rub and then place in a large foil pan.
3. Place the chicken in the smoker and cook for 30 minutes.
4. Fill a sawdust pan ½ way with sawdust and dampen with water.
5. Place the sawdust pan directly on the heating element. Set both dampers to 2/3 closed.
6. Smoke for 1 – 1 ½ hours until the internal temperature of the chicken reaches 165 degrees.
7. Remove from the smoker and rest at room temperature for 10 minutes before slicing and serving.
8. Enjoy!