PICTURE OF BOLOGNA MEAT RECIPES

Steps:

• Place chuck roast into a lidded container. Pour 4-6 ounces of Worcestershire over the meat.
• Sprinkle some of Jeff's original rub onto the top of the meat.
• Use a sharp knife to make cuts through the top into the center of the meat.
• Drizzle on more Worcestershire so it can seep down into the holes.
• Place a lid on the container and let the meat marinate overnight.
• Preheat smoker to 240 °F using indirect heat and cherry wood for smoke.
• Smoke the chuck roast in a foil pan to contain the juices or you can cook it directly on the smoker grate if you prefer. Let the meat smoke cook for about 8 hours or until it reads 190°F in the thickest part.
• Cut the chuck roast into bite size cubes. Place the cubes in a foil pan.
• Add Jeff's original sauce and original rub onto the meat making sure it is well coated.
• Place the meat back into the smoker at 240 °F for about 2 hours stirring every 30 minutes.
• When the color is right and the sauce/rub is caramelized, they are done.

Steps:

• Remove ribs from package and rinse under cold water.
• Cut brisket bone and square ends to make them St. Louis style spare ribs.
• Remove membrane.
• Generously coat bone side of ribs with Jeff's original rub.
• Wait about 10 minutes for the rub to take on a "wet" look. This means the rub has mixed with the rib juices and will stick to the ribs without falling off when you turn them over.
• Flip the ribs over to meaty side up and coat the top and sides with generous amounts of Jeff's original rub.
• With the ribs on a cookie sheet, place them in the fridge overnight to allow the flavors in the rub to seep into the meat.
• Set up your smoker for cooking at about 230 °F with indirect heat. If your smoker has a water pan, fill it up with hot water.
• Follow this cooking schedule: