Meats
We started doing pork spareribs, but now do pork loin back (baby back) ribs. We dry rub the ribs and smoke for 5-7 hours, with a sweet glaze added near the end to compliment the heat of the rub.
We have landed on using boneless, skinless chicken thighs for our chicken. The chicken is trimmed and rubbed and spent a couple hours on the smoker. We now pull the chicken once cooked. The chicken has a little kick, and not just because it's thighs.
We choose boneless pork butt/shoulder so we can get more of our dry rub on the surface. The pork smokes at 225 degrees for 13 hours before being pulled and then 'dusted' with a little more of the dry rub.
Our brisket is complexly simple. Coarse Kosher Salt and Cafe ground Black Pepper with hours of smoke, heat and love.
Sides
From a friend we made through our journey, we adapted the traditional 'dirty rice' to make it vegetarian. We replaced ground beef with black beans. We bought a custom propane burner and 10 gallon cast iron kettle to put out batches of this delicious, hearty, and nutritious side.
After our third event, Sean asked a friend why he wasn't eating. Sean learned that he was a vegetarian. This led to the refinement of our smoked, mixed veggies. Bell peppers, portobello mushrooms, onion, and squash seasoned with olive oil, salt and pepper.
What is BBQ without Mac & Cheese?!? Sean played with recipes for a year before landing on the FUTH Mac & Cheese. Shells hold the cheese so well we don't do anything else. A little chipotle powder adds a smoky flavor.