Type what you have

Ingredients

• ✓ hardwood pellet
• beef short rib
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ hardwood pellet
• chicken thigh
• paprika
• kosher salt
• garlic powder
• onion powder
• cumin
• cayenne pepper
• black pepper
• aluminum jumbo muffin pan
• cooking spray
• chicken broth
• aluminum baking pan
• barbecue sauce

Instructions

1. 1 Using your hands, carefully peel away skin from chicken thighs. Lay skins flat on a cutting board, and use the back of a knife to gently scrape away excess fat from skins. Discard fat, and set scraped skins aside. Carefully remove and discard bones from thighs.
2. 2 Whisk together smoked paprika, 3 teaspoons salt, garlic powder, onion powder, cumin, cayenne pepper, and 1/2 teaspoon black pepper in a small bowl until combined.
3. 3 Sprinkle paprika mixture evenly and liberally over chicken thighs. Fold each chicken thigh in half crosswise and wrap chicken thigh with one skin. Smooth the skin with your hands to remove any wrinkles or folds.
4. 4 Fill a pellet container with hardwood pellets according to manufacturer's instructions. Set temperature to 225 degrees F (107 degrees C), close lid, and let preheat for 10 to 15 minutes.
5. 5 Use a wooden dowel or thick skewer to poke 1/4-inch holes in the center of each cup of the disposable muffin pan. Spray each muffin cup lightly with cooking spray. Place one thigh, skin-side down, into each muffin cup.
6. 6 Pour chicken broth into the disposable aluminum baking pan, then place the muffin tin with the chicken into the baking pan.
7. 7 Place the baking pan in the preheated smoker. Smoke, maintaining temperature inside smoker at 300 degrees F (149 degrees C), for 1 hour 30 minutes. Remove pan from smoker, pour off chicken broth, and sprinkle chicken thighs with remaining 1 1/2 teaspoon salt and 1/2 teaspoon pepper.
8. 8 Flip chicken thighs in each muffin cup so they are skin-side up and return pan to smoker. Continue smoking chicken thighs until skins start to turn golden brown, about 30 minutes. Brush chicken thighs with barbeque sauce and continue smoking until sauce starts to caramelize and a thermometer inserted into each thigh registers 175 degrees F (80 degrees C), 30 to 45 minutes.
9. 9 Remove baking pan from smoker. Let rest for 10 minutes before removing thighs from muffin cups and serving.

By John Somerall