BBQ Pulled pork and ribs.

Pulled Pork 

• 1 (8 pound) pork shoulder roast ( used one of about 3 pounds) It had been my experience that smaller meats do not generally cook faster in a smoker.
• 1 quart apple cider, or as needed (if meat is brined in a Food Saver bag, it takes less)

• BBQ Rub:
• 
  5 tablespoons white sugar
  
  5 tablespoons light brown sugar
• 
  2 tablespoons kosher salt
• 
  2 tablespoons paprika
• 
  1 tablespoon onion powder
• 
  1 tablespoon freshly ground black pepper
• 
  1 tablespoon garlic powder
• 
  

Adjust the brine seasoning for a pint of apple cider, using two tablespoons of rub for a pint of cider. Place it in a food saver bag with the pork shoulder and seal. Refrigerate overnight. Drain liquid into water pan and place in smoker. Rub pork with some of the remaining rub. Heat smoker with apple wood and smoke 8 hours, keeping temperature between 210º and 250º Wrap in foil after 4 hours.  When ready to shred, drain liquid into pan and mix in a little Zarda apple BBQ sauce. Pull apart pork and pour liquid over.

St. Louis Ribs

Remove silver skin and rub with rib rub.

2 tablespoons granulated sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon ground black pepper

wrap and refrigerate overnight. Put on smoker after wrapping the shoulder and moving it to the back of the smoker. Smoke ribs for 2  hours, spritzing with apple juice two or three times during open smoking,  brush with Horizon BBQ sauce, wrap in foil and leave in smoker for another 2 hours

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

 2/3 cup fresh orange juice         2 ounce

 1/3 cup fresh lemon juice          1 oz

 1/3 cup packed brown sugar     1 oz

 1/2 teaspoon grated orange zest   2 pinch

 1/2 teaspoon grated lemon zest   2pinch

 1 teaspoon vanilla extract 

 2 cups cubed fresh pineapple  1/2 C

 2 cups strawberries, hulled and sliced 1/2 C 

 3 kiwi fruit, peeled and sliced  1

 3 bananas, sliced    1

 2 oranges, peeled and sectioned 1

 1 cup seedless grapes   1/2 c

 2 cups blueberries    1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.