1 Pork Shoulder
1 Bottle Kinder’s Original Barbecue Sauce

Chris Lilly’s 6-Time World Championship Rub:
1/4 c Dark Brown Sugar
1/2 c White Sugar
1/2 c Paprika
1/3 c Garlic Salt
1/3 c Kosher Salt
1 tbsp Chili Powder
1 tsp Oregano Leaves
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Black Pepper

Injection:
3/4 c Apple Juice or Apple Cider (plus extra to spritz)
1/2 c Water
1/2 c Sugar
1/4 c Salt
2 tbsp Worcestershire

STEP 1:
Combine ingredients for injection, and inject pork shoulder.

STEP 2:
Combine ingredients for rub, and rub pork shoulder liberally and evenly.

STEP 3:
Plan to smoke with your choice of wood at 250 for approximately 1.5 to 2 hours per pound. Periodically spritz with remaining apple juice. Once the internal temp reaches 150 degrees, or a dark bark is formed, wrap in aluminum foil.

STEP 4:
Smoke until the internal temp reaches 195 to 203, or the pork easily shreds apart. For the last half hour, unwrap apply barbecue sauce and smoke until the sauce sets. Shred and enjoy!

Ingredients:

1-3 racks of baby back ribs
1/4 c dark brown sugar
1/2 c white sugar
1/2 c paprika
1/3 c garlic salt
1/3 c kosher salt
1 tbsp chili powder
1 tbsp oregano leaves
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp black pepper
1/2 c yellow mustard
1 bottle Rib Candy Apple Cherry Habanero glaze

STEP 1:
Preheat smoker to 250 degrees.

STEP 2:
Remove membrane from ribs.

STEP 3:
Combine all dry ingredients to create the rub.

STEP 4:
Coat ribs evenly with yellow mustard on both sides, and apply rub evenly.

STEP 5:
Place ribs directly on the rack in the smoker. Maintain a constant temp of 250. Ribs will be done when the meat pulls back from the bone about 1/2″. Monitor the color during the cook. If they become too dark you may need to wrap in foil with apple juice and butter. During the final half hour, brush with the glaze and return to smoker to set the glaze, 15min. per side.