Papoo's BBQ Baby Back Ribs

Preheat your smoker to 225 degrees, using 3-4 chunks of smoking wood (We use hickory).
Pull the membrane off the bone side (Easiest way is to make a cut with a sharp knife and grabbing a hold with a paper towel and pulling)
Apply the Rub to the front and back of the ribs and evenly coat
Place the ribs in the smoker and leave alone for the first hour
Check the ribs every hour and spray a mix of apple juice and cider vinegar
After 3 hours raise the temperature to 250 degrees
At 4 1/2 hours, check the ribs and see if the meat has pulled away from the bone and the ribs pass the "bend test" (when you grab the ribs with tongs at one end and they bend at a 45 degree or more angle) if so move on to the next step. If not wait 30 minutes and check again.
Glaze the ribs with Papoo's BBQ sauce and bump the temperature to 275 degrees
Let the ribs cook for another 10 minutes to set the sauce
Pull the ribs off the grill, slice, serve with extra BBQ sauce and enjoy!

Papoo's Beef Brisket

Set your smoker for indirect cooking at 250 degrees with 3-4 chunks of Hickory, Apple or Pecan wood
Trim any excessive fat from the lean side.
Apply a heavy coating of BBQ rub on all sides.
Cook without checking for 4 hours.
Flip the brisket and cook for another 2 hours or until the internal temperature reaches 160 degrees.
Lay out thick aluminum foil and lay the brisket on the foil fat side down. As you begin to fold up the foil around the brisket pour coffee over the meat. Wrap the foil around the brisket to form a complete package.
Continue to cook on your smoker until the brisket reaches 200 degrees about 2 additional hours.
Brush with BBQ sauce the last 30 minutes in the smoker.
Remove the brisket from the smoker and allow to rest for 10 minutes and then slice across the grain.
Brush with Papoo's BBQ sauce.
Serve on a platter with ramekins of Papoo's BBQ sauce.

Rub the meat with oil and coat with the rub of your choice, put in the refrigerator while your smoker is getting up to heat.
Set the smoker to 240 degrees and add wood chunks, we use hickory and cherry
Cook until the internal temperature gets to 160 degrees (about 6-8 hours with a 7-8 pound butt)
Take off and fold aluminum foil like a pan and place the butt in the middle
Pour the apple juice over the butt and seal the package, taking care not to puncture it when putting it back on your smoker
When the meat reaches 195 degrees, take it off and place it on a backing sheet allowing it to rest for 1/2 hour
Discard the juices and shred
Add 1-2 cups of bbq sauce and mix, saving some for additional
Serve on buns and enjoy!

1/2 pound Prepared Pizza Dough
1 teaspoon Extra-Virgin Olive Oil
1/3 Cup of Papoo's Hot BBQ Sauce
1-2 Boneless Chicken Breast (Depending on how much chicken you want on the pizza)
2/3 Cup Grated Mozzarella Cheese
2/3 Cup Grated Smoked Gouda Cheese

Place in a bowl with olive oil and brush to coat the dough . Cover tightly and place somewhere warm for 30-40 minutes
Preheat oven to 425 degrees
While Dough is rising, mix 2 tablespoons of BBQ sauce with Olive oil in a small bowl season chicken with salt and pepper and brush with the BBQ sauce mixture and bake for about 20 minutes
Roll the pizza dough onto a pizza stone or baking dish
Brush the dough with the rest of the BBQ sauce
Cut chicken into 1/2 cubes, then top the pizza with both cheeses and the chicken.
Cook for about 20 minutes or until the crust is a golden brown.