Smoked Loin Back Ribs w/ Roasted Tomato, Honey, and Chipotle Sauce

• 1 cup Cool Smoke Rub
• 3 racks loin back ribs
• ½ cup of apple juice
• 2 Tbsp Worchestershire sauce
• 3 cups Roasted Tomato, Honey, and Chipotle Sauce

Dust the ribs with the rub an hour before they're expected to go on the cooker.

Heat the smoker to 275°, and place 2 large apple wood chunks in the hot part of the charcoal 15 minutes before putting the meat on.

Place the ribs on the smoker meat side up and cook for 1 hour.  Spray with apple juice/Worchestershire sauce mix.  Spray again at 1.5 hours and 2 hours, then wrap in foil and continue cooking meat-side down until tender (1.5-2 more hours).

Make the sauce if needed after putting the ribs in foil.  Once ribs are cooked through, brush sauce on both sides and return to smoker uncovered for 5-10 minutes, but not long enough to burn the sauce.  

Serve immediately or hold in a warmed oven.

Cool Smoke Rub

• ½ cup turbinado sugar
• ⅓ cup Tbsp kosher salt
• ¼ cup chili powder
• 3 Tbsp ground cumin
• 1 tsp cayenne pepper
• 1 Tbsp cracked black pepper
• 1 Tbsp granulated Garlic
• 1 Tbsp granulated Onion

Fancy-Ass Chicken

• 1 whole roasting Chicken
• 1 can of champagne (or sparkling wine)
• Rub (All-Purpose BBQ Rub, Herbes de Provence mix, or another poultry blend)

Pour half the champagne into a glass to enjoy.  Trim the bird and dry with paper towels, insert half-full can into the cavity, keeping the can vertical and supporting with legs.  Apply dry rub to the outside of the bird and let it sit while starting the smoker.

Smoke for 2-3 hours at 250-275, using apple wood added immediately after chicken.

Cook until breast meat is 160 in the middle, and allow to rest 10  minutes before carving.