Type what you have

Ingredients

• ✓ bbq rub
• chicken drumstick
• vegetable oil

Instructions

1. 1 Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
2. 2 Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
3. 3 Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
4. 4 Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.

By France Cevallos

Ingredients

• ✓ bbq rub
• chicken tender
• bacon
• honey
• water

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
3. 3 Mix together honey and water in a small bowl. Set aside.
4. 4 Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
5. 5 Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

By France Cevallos

Ingredients

• ✓ bbq rub
• pork butt
• mustard
• wood chip

Instructions

1. 1 Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3. 3 Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
4. 4 Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

By France Cevallos

Ingredients

• ✓ bbq rub
• rib tip
• salt
• apple juice
• barbecue sauce

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C) according to the manufacturer's instructions.
2. 2 Season rib tips with salt, then massage with barbecue rub until evenly coated.
3. 3 Place rib tips on the preheated smoker; smoke 1 ½ hours, spritzing with apple juice throughout.
4. 4 Transfer rib tips to a baking sheet; toss with barbecue sauce to coat.
5. 5 Return rib tips to the smoker; smoke 30 minutes more. Transfer to a serving plate; rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ bbq rub
• water
• apple cider vinegar
• rib tip
• salt
• barbecue sauce

Instructions

1. 1 Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
2. 2 Sprinkle rib tips with barbecue rub and salt; massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer rib tips to a baking dish; let cool 5 minutes. Add barbecue sauce; stir to coat.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill rib tips for 6 minutes, flipping halfway.

By Soup Loving Nicole

Ingredients

• ✓ bbq rub
• pork sparerib
• salt
• yellow mustard
• apple juice
• light beer
• hickory wood chip
• apple wood chip

Instructions

1. 1 Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
2. 2 Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
3. 3 Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
4. 4 Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
5. 5 Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
6. 6 Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
7. 7 Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
8. 8 Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

By Brian Genest