SMOKING RIBS ON WEBER SMOKEY MOUNTAIN RECIPES

Steps:

• Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
• Combine rub ingredients together in a bowl and set aside.
• Coat lamb shoulder in olive oil.
• Sprinkle salt over lamb evenly.
• Apply herb rub to lamb making sure to cover it evenly.
• Place seasoned lamb shoulder fat side up on pre-heated smoker.
• Smoke lamb shoulder for 4 hours between 250° - 300°F.
• For the final hour increase heat to 300° - 325°F to make sure the fat renders.
• Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
• Slice / pull the lamb and serve with warmed pita bread and hummus.

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.