RIB RECIPES SMOKER RECIPES

Steps:

• For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. 
• For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature. 
• Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
• Combine all ingredients in a small bowl.

Steps:

• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.
• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.