2 cups apple cider
1 cup apple cider vinegar
1/2 cup good Southern sourmash
1/2 cup beer
1/4 cup Worcestershire sauce
1/4 cup Kahlua
juice of 1 lemon
2 tablespoons hot sauce
dash of salt

Mix together all the ingredients except Kahlua. Simmer 10 minutes in a medium saucepan. Remove from heat, add Kahlua, and cool. Store in an airtight container; refrigerate between uses.

Note: Never reuse sauce that has come into contact with meat.

rack of 12 or so ribs weighing 2 pounds or less
2 tablespoons Rib Rub per rack
16 fluid ounces Basting Sauce
sauce to taste
charcoal and wood
a smoker or kettle grill

Peel membrane off inside curve of the ribs and discard. Sprinkle Bastey Boys Rib Rub on each side of the racks. Let ribs sit at room temperature for an hour, until they begin to sweat, so the spices penetrate the meat. Meanwhile, prepare your fire and bring the smoker up to your desired temperature (see box). Every hour, flip and baste the ribs. If your smoker has cool and hot spots, rotate your ribs so they cook evenly. After 3 hours, sprinkle 1 more tablespoon of Rib Rub onto each rack. Remember — opening the smoker releases heat, so open it only when you need to flip, baste, and tend the fire. Smoke the ribs about 6 hours, a little more or less depending on the size, weather conditions, and type of smoker. A meat thermometer inserted between two ribs will read 205 degrees F when they’re done, but for the true test, pick them up with tongs and give them a shake. When done, the rack will begin to break apart.

If you like sauce, brush both sides of the ribs with a generous amount and put them back in the smoker for 5 minutes, just enough for the sauce to begin to congeal. Be careful: Most BBQ sauces have a high sugar content and can burn easily. You can also serve the sauce on the side.

3 tablespoons salt
3 tablespoons paprika
3 tablespoons brown sugar
1-1/2 tablespoons mustard powder
1-1/2 tablespoons chili powder
1 tablespoon lemon pepper
1 tablespoon cayenne pepper
1 tablespoon tarragon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon rosemary
1/2 tablespoon celery salt

Rub chicken and smoke at 230 degrees to 250 degrees F 2 to 3 hours (for parts), 4 to 6 hours (for whole chicken), or until thigh juices run clear. Breast is done at 160 degrees F internal temperature. Thighs need to read about 175 degrees F. Finish with your favorite sauce, if desired.

6 tablespoons kosher salt
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon tarragon
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon ground mustard
1 teaspoon cumin
1 teaspoon cayenne

Mix all ingredients and store in an airtight container, away from heat and light.

3 red peppers
3 poblano peppers
2 jalapeno peppers
2 chipotle peppers, soaked
1 to 3 Scotch bonnet peppers (if you like it hot)
2 heads garlic
2 Vidalia onions
1 large can (6 pounds, 7 ounces) tomato sauce
2 bay leaves
16 fluid ounces Worcestershire sauce
1 cup A1 Sauce
2 cups maple syrup
1 bottle (17 fluid ounces) balsamic vinegar
1-1/4 cups packed brown sugar
1/2 cup molasses
1/2 cup corn syrup
1 cup honey
1/2 cup Grey Poupon mustard
1 cup apple cider
3 cups apple cider vinegar
1/2 cup sourmash
1/4 cup Kahlua
12 tablespoons Bastey Boys Rib Rub
4 tablespoons kosher salt
2 tablespoons black pepper
juice of 1 lemon
juice of 1 orange
1 stick of butter

Roast, peel, and seed all the peppers. Peel and roast onions; roast garlic. Coarsely chop peppers, onions, and garlic. Sauté 5 minutes in butter. Add whiskey and sauté 10 minutes, or until soft. Add Kahlua. Run everything through food processor until smooth. Return to pot; add all other ingredients and simmer 1 hour. Remove bay leaves. Cool; store in an airtight container, refrigerating between uses.