Barbecue U Course Recipes

“Smoking” Fun on the Barbecue

BBQ Pork Belly


  • 4 lbs. pork belly
  • Rub of your choosing
  • 1/2 cup apple juice


Slice the pork belly on angles both ways—try not to cut too deep past the skin. Add a seasoning: something sweet and salty is usually a good choice. Place in smoker at 210–250 F. Cook until internal temperature reaches around 165 F and pull it off.

Place the pork belly into tinfoil, add apple juice, wrap and place back into the smoker. Cook till about 200 degrees, pull it off and let rest. Brush with your favourite BBQ sauce, cut into pieces and serve.

BBQ Smoked Chicken


  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 2 tbsp. brown sugar
  • 1 whole chicken, butterflied
  • Applewood woodchips for smoking, as needed


In a medium sized bowl, mix together the dry ingredients. Rub the seasoning over the chicken.

Place woodchips in a smoking tray. If you don’t have this option you can make a packet out of aluminum foil. Punch a few holes in the top of it with a fork and place directly on the hot coals.

Place the chicken bone side down on a hot grill over medium heat. Grill/smoke for about an hour. Cover—this will keep the smoke in and prevent oxygen from igniting the smoking wood. When ready, the juices near the bone should run clear.

Smoked Beef Ribs


  • 1 rack beef ribs, center cut or back
  • 2 tbsp. paprika
  • 2 tbsp. brown sugar
  • 1 tbsp. salt
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 1/2 tsp. dry mustard
  • 1 tsp. black pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. cayenne pepper


Be sure to remove the silver skin from the back side of the ribs. Mix the spices and sugar together to make the seasoning. Peel the membrane off the back of the ribs and generously rub them with seasoning.

Set the barbecue or smoker to 250 F using hickory or other wood chunks or chips. Place the ribs in the barbecue/smoker and smoke for 3 hours.

Remove the ribs from the smoker and generously coat them with barbecue sauce. Let them rest for 10 minutes before cutting and serving.