smoked cream cheese dip

Super easy. Tany and tasty. 

I block cream cheese. 

I packet onion soup mix

1 tablespoon of hot sauce. 

Place block of cream cheese on non stick foil. 

Score the cream cheese to a depth of 1/4 to 1/2 inch. 

Sprinkle onion soup mix, coating top and sides. 

Preheat smoker to 220. 

Place cheese on top rack of smoker and smoke at 220 for 2 hrs. 

Remove from smoker and transfer to bowl. 

You could stop here, however I like a little heat. Mix cheese and hot sauce to taste. 

Allow to cool and enjoy. 

Great on crackers, vegetables, bagels and sandwiches. 

Jerk and smoked chicken wings.

This one's pretty easy. You'll need a smoker and an air fryer. 

Preheat smoker to 280. 

I normally use the 3 lb bag of wings. 

Wash and dry wings and place them in a foil pan. Evenly coat the wings with the binder of choice. I used mustard for this cook, however normally use hot sauce. We the the jerk seasoning, you don't really need the extra heat. Once you have them coated, coat with the jerk seasoning of your choice. 

Once the smoker hits 280, place the pan in. I normally let them smoke until they reach an internal temp around 205. Normally takes about 2 hours. 

Once you hit temp, remove the pan from the smoker and head in the house.

Now, you could enjoy the wings at this point, however I like the skin crispy. 

Form a single layer in your air fryer. Set to highest setting, mine reach's 400. 

I air fry, at 400, for approximately 12 minutes. 

Remove from air fryer, let cool, and enjoy. 

3/2/1 ribs

In the past, never really been a rib fan after recently purchasing a Pit boss Pro 850, life changed. 

To date, I've done several racks, at different purchase price levels. I've found, you get what you pay for. If you don't want to fight trimming, wasted weight, membranes and such, spend the extra money and stay away from store brand ribs. 

The process I use is always the same, and times only very by a few minutes, based on internal temperature. Typically, a nice rack of ribs takes 5 to 6 hours in the smoker. 

First things first. Your ribs need to be seasoned. 

I've tried several different premixed seasonings from Holy Garlic to Everglades hot, to Amazon brand jerk. I like mine with a little kick of heat on the back side. 

Binders. I've used mustard, hot sauce, and my new favorite is garlic mustard. 

For this cook, I used the garlic mustard with a Jerk seasoning. 

Once you have trimmed any extra fat, removed the membrane, and cut out any unnecessary bones, I lay the ribs out on a piece of wax paper. Coat both sides of the ribs with your binder of choice. 

Now, I start on the bone side with seasoning. This prevents me from rubbing off any seasoning on the meat side when I flip it to coat the other side. Coat each side completely with seasoning. Once it's coated, let it set. Often I will wrap with plastic wrap and put back in the fridge for a couple hours. You want to give the meat an opportunity to absorb all those spices. 

I preheat the smoker to 220/225/230. Once the smoker comes to temp, ribs go on. Bone side down. Close the lid and forget about them. Let them smoke for 3 hours. Don't open the lid. 

At the 3 hour make, I pull them off the smoker. 

Set heat to 275/280. 

While the smoker is heating to temp, the next pahse begins. 

Using a none stick foil, I lay 3 pats of butter out the length of the ribs. Next, sprinkle approximately a 1/4 cup of brown sugar on the foil. Ribs go on meat side down. On the bone side, I repeat the process. 3 pats of butter and a sprinkle of brown sugar. 

Wrap the ribs tightly in the foil. I repeat the wrapping process 3 times. 

At 280, ribs go back on. Meat side down. 

At the 1 1/2 hour mark, I check the internal temp. Goal is to hit between 205 and 208. Don't deal out if it's higher. Once I hot the mark, I pull the ribs again. 

Flip, so the meat side is up, and open the foil. Becareful, as the butter and juices are extremely hot. You will see that there is a nice butter and sugar glaze on the ribs. At this point, I will sometimes add a BBQ sauce, sometimes not. Either way is good. Just depends on my mood. 

Adjust temp to 220 and put the ribs back on. Ribs will remain on until either BBQ or glazing starts to become tacky. Normally 45 minutes to an hour. 

Again, pull the ribs. 

Let them rest for 20 to 30 minutes, cut and enjoy.