St. Louis Ribs
1 each St.Louis rib rack
½ cup Mac’s Barbeque Spice rub
¼ cup Table salt
Method: Peel the silver skin off the back of the ribs using a towel to grasp it.
Mix the salt and mac’s rub together. Liberally coat the rack front and back. Let rest in a cooler for 2 hrs. Pre heat your favorite smoker with hickory chips, charcoal or wood to 225 degrees. Smoke ribs for 4 ½ hours.
Smoked Chicken Wings
10 lbs Jumbo chicken wings
1 cup Kosher Salt
¼ cup Ground Black Pepper
2 bottles Mac’s South Carolina Mustard sauce
Method : Liberally season chicken wings with salt and pepper. Place wings on smoker grates and smoke for 1.5 hrs at 225 degrees. When smoked to an internal temperature of
160 degrees remove and let rest covered for 5 minutes. Place wings on a charcoal grill until desired color is achieved. Toss with Mac’s South Carolina Mustard sauce and serve.