OUTDOOR SLOW COOKED BARBECUE SPARERIBS

Ingredients

2 tbsp granulated sugar
1 tbsp light brown sugar
2 tbsp paprika
2 tbsp seasoned salt
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp onion powder
1 tsp white pepper
1 tsp ground black pepper
2 (2 1/2 lb) slabs spareribs
Barbecue sauce, for basting and serving
Note: use your favorite brand of sauce.

DIRECTIONS

1. In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper and black pepper. Blend well. To do this ahead of time; cover and store in a cool, dark place until ready to use.

2. To prepare the ribs:
Remove the membrane from the back of the slab and trim away any excess fat. Season the ribs all over, using all the rub. Cover and let rest in refrigerator
for at least 2 hours or overnight.

3. Cook ribs using the indirect heat method at 275°F.
Cook for 5 to 6 hours, turning them every 2 hours and basting with
barbecue sauce as needed.

4. Check for doneness after about 5 hours.
The ribs are done when you can easily tear or pull two ribs apart.

Yield: 4 to 8 Servings

BARBECUED VENISON FILET MIGNON

INGREDIENTS

2 lbs venison tenderloin, cut in 2 inch chunks
1 quart apple cider
1 1/2 lbs thick sliced bacon
2 (12 oz) bottles hickory flavor barbecue sauce

DIRECTIONS

1. Place chunks of venison into a shallow baking dish and pour enough apple cider in to cover them. Cover and refrigerate
for 2 hours. Remove and pat dry. Discard apple cider and return venison to the dish. Pour barbecue sauce over the chunks, cover and refrigerate for 2 to 3 more hours.

2. Preheat an outdoor grill for high heat. Charcoal is best but you can use gas. Remove meat from the refrigerator and let stand for 30 minutes or until no longer chilled. Wrap each chunk of venison in a slice of bacon and secure with toothpicks.

3. Brush the grill grate with oil when hot and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally until the bacon becomes slightly burnt (15 to 20 minutes). The slower the better. Remove from grill. Serve with your choice of side dishes.

Yield: 4 servings