42nd Recipe Street

Source: Derik

Holy Gospel BB Rub, as needed
Chicken Breast
Olive Oil, as needed
Mesquite Pellets, as needed

Wash and try chicken. Trim off fat. Rub with oil. Coat bottom liberally with rub and let sit 10 minutes. Flip and liberally coat top with rub. Let sit another 10 minutes.

Preheat Traeger to 225F. Use a smoke tube if additional smoke is desired. Smoke chicken for an hour and or until 150-155F. Flip chicken over and increase temperature to 375F. Grill chicken for another 10 minutes or until temperature is 165F.

Let rest 10 minutes.

Source: Derik

1 Rack of Ribs

Lumber Jack Competition Blend Pellets, as needed

Apple Cider Vinegar, as needed

Brown Sugar, to taste

2 T Butter, Divided into 4 pats

Wash and dry ribs. Remove silver skin. Trim off excess fat. Trim ribs if needed. Coat ribs in oil. Coat with The Rub liberally on the underside and let sit 10 minutes. Flip and coat with The Rub liberally on the top, then let sit for 10 minutes. 

Set Traeger to 275F and preheat. Use smoke tube if you want additional smoke. 

Smoke ribs for 2-2 1/2 hours or until meat pulls from bones about 1/2 an inch. Spritz with apple cider every 30-45 minutes. Lay out foil and coat with a liberal amount of brown sugar. Place down 4 (1/2 T) Pats of butter. Place ribs top down on top of foil/brown sugar/butter. Wrap and place back in smoker for 2 hours. 

Remove from smoker. Unwrap and place back in smoker for 30 minutes or until sticky and caramelized. 

Let rest 10 minutes before eating.

 
Source: Unknown

2 C Brown Sugar
1/2 C Kosher Salt
5 t Dry Mustard Powder
4 t Smoked Paprika
1 1/2 t Onion Powder
1 1/2 t Garlic Powder
1 t Cayenne

Mix well and store in air tight container.