The Pokey Smokers

• 2 tablespoons kosher salt
• 1 tablespoon turbinado sugar
• 1 teaspoon habanero powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Memphis-style Smoky Barbeque Sauce

Adapted from Paul Kirk’s Championship Barbeque, p 149

• 1/3 cup bacon drippings
• 3 cups tomato ketchup
• 1/2 cup firmly packed light brown sugar
• 1/2 cup molasses
• 1/4 cup prepared yellow mustard
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke flavoring
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

Heat bacon drippings in saucepan over medium heat. Add spices, heat until fragrant. Add remaining ingredients and simmer for 20 minutes, stirring occasionally.

Directions

Peel membrane from ribs. Dust with rub, cover with plastic wrap, put on ice.

5:30AM: T-7:00Start 20 briquettes and fill the water pan. Dump after 30 minutes, add 1 hickory, 2 chunks apple wood. Target temp is 215 at upper grate, 230 lid.

6:00AM: T-6:30 Lay one slab flat, bone-side down, on the center of each grate, with extra bones kept away from edges.

11:30AM: T-1:00 5:30 elapsed Check for doneness. Baste with apple juice. If nowhere near done, foil and return to cooker.

12:15AM: T-15 6:15 elapsed Baste and taste one end-rib from each rack. Pick a winner.

12:20AM: T-10 6:20 elapsed Place ribs meat-side down on cutting board. Slice each rib with a single long, slow pull of the knife. Reassemble rack. Flip meat-side up and brush with smoky bbq sauce.

12:25AM: T-5 6:25 elapsed Fill turn-in box - 6 bones back to front, angled slightly to show top and cut edge.