Here are some delicious recipes using Smokey Walt’s Dry Rub Seasoning. Send us your recipes.
If we include them on our website we will send you a free bottle of Smokey Walt’s Rub Seasoning.

 

Smokey Walt’s Dip.

This dip is great for raw vegetables such as carrot sticks or broccoli as well as for chips, pretzel sticks, tortilla chips and so much more.
1 cup mayonnaise
1 cup sour cream
2 tbsp Smokey Walt’s Dry Rub Seasoning
Mix all ingredients and refrigerate overnight in airtight containers.

 

Smokey Walt’s Bar-B-Que Sauce.

Make your own bar-b-que sauce for a lot less money than store-bought sauce and have the perfect amount of sweetness, heat or
tanginess to fit your taste buds.
16 oz Ketchup
1 tbsp Worchester sauce
1 tbsp Honey
2 tbsp Yellow mustard
2 tbsp Apple cider vinegar
2 tbsp Smokey Walt’s Dry Rub Seasoning
Optional for a little extra heat – a dash of Siracha sauce to taste. For a little more tanginess add some more mustard.
Mix all ingredients and simmer on medium to low heat for ½ hour, stirring occasionally. Great on pork and beef or even mix some in
with your baked beans. 

 

Smokey Walt's Brine.

The perfect brine for your meats. Smokey Walt found that in addition to enhancing food with his rub and seasoning, he uses a
brining technique to maximize flavor and juiciness in the meats.
1 cup sugar
1 cup salt
1 cup orange juice
Juice of one lemon and include the remaining fruit
5 or 6 bay leaves
1 tbsp of whole peppercorns
Mix the ingredients in a stainless steel pot or plastic container large enough to cover the meat you will be brining. Add enough
water to just cover the meat, stir well to dissolve the sugar and salt. Add the meat and let sit in a refrigerator 24 to 48 hours.
This is an excellent brine for poultry, beef and pork. After brining, pat dry and add a generous amount of Smokey Walt’s to the
meat. Click on the How To tab for tips on properly cooking the meats on your smoker.

 

Smokey Walt’s Barbecue Beans.

1 can of light red beans, drained and rinsed
1 can of white navy beans, drained and rinsed
1 can of Manwich Sloppy Joe Sauce
1 medium onion, finely chopped
1 T yellow mustard
1 T Smokey Walt’s Dry Rub Seasoning
1 T honey
Mix together and top with bacon. Cook in the oven at 325 for one hour, or to add a special flavor put in an aluminum foil baking pan
and place in your smoker for three hours at 225℉, covering with aluminum foil after two hours.
I guarantee these will be some of the most delicious barbecue beans you have ever tasted.

 

Tips & Tricks for the Smoker

 

The Smoker.

I use what is called a vertical, single chamber, gas-fired smoker. You can get these online at Cabela’s, Ace Hardware, Target, and other retailers.
The smoker I prefer is the Masterbuilt Sportsman Elite 40” Vertical Gas Smoker. It is regular priced at $200 but you can sometimes get it on sale for as low as $180.
The advantage to this smoker is that it is wide enough at 29” to lay out several racks of ribs without having to place them diagonally on the racks.
Also, it is easy to regulate the temperature to a constant setting. Go online and check it out.

My favorite wood chips to use are apple or pecan, however you can use any wood you like including hickory, oak, or cherry. If you
use mesquite wood go lightly as mesquite can easily overpower the flavor of the meat.
Also, I find that hickory can leave a somewhat bitter aftertaste to the meat.

 

Pork.

My favorite meat to cook on the smoker, and the most popular in the south, is pork, including baby back ribs, spare ribs and Boston
Butts (also known as pork shoulders). To prep a rack of baby back ribs or spare ribs the first thing I do is remove the membrane (also known as
the silver skin) from the bone side. To do this gently insert a knife between the last bone on the narrow end of the slab and the
membrane. Get the membrane separated from this bone and then using a dry paper towel gently pull back. With a little practice the
membrane will pull back completely off the bones.

Next, sprinkle on a little apple cider vinegar to moisten the rack of ribs and generously rub the ribs down
with Smokey Walt’s Dry Rub Seasoning. Wrap the ribs tightly in plastic wrap and refrigerate for 24 hours.

When you are ready to cook the ribs, using wood chips which you have pre-soaked for at least five or six hours (I like to use apple
wood or pecan wood), fill the wood chip pan and light the smoker. You will want to maintain a constant temperature of between 215
degrees and 235 degrees. Place the ribs, bone side down, on the rack in your smoker and cook for four to five hours. The last two-thirds
of the cooking time you will want to wrap the ribs in aluminum foil. This preserves the moistness and tenderness of the ribs or any other meat you are cooking.
This is my two-thirds/one0thirds rule for smoking time. They should turn out moist and fall off the bone tender.

You will soon learn the way your smoker cooks and the settings of the dial to maintain the temperature you want.
Also, you can adjust the damper on the smoker to vary the temperature about +/- 10 degrees by opening or closing the damper at the back of the smoker.  

 

Boston Butt.

 This cut of pork is the Boston Butt, also known as the port shoulder. You will want to get an 8 or 9 lb., bone-in
Boston Butt. Let is soak in the brine solution (see recipes for the brine) for 24 to 48 hours in the refrigerator. When ready to
cook, remove the butt from the brine, pat dry and rub in a generous amount of Smokey Walt’s Dry Run & Seasoning. You will cook an 8 or 9 lb. butt at
225 degrees for 12 to 14 hours, wrapping the butt in foil for the last four or five hours of cooking (the two-thirds/one-thirds cooking rule). When done the
meat on the shoulder blade blade bone in the butt should easily fall off. You can either pull the meat, or if you prefer, chop the
meat to ready for serving. Add additional Smokey Walt’s Dry Rub Seasoning to the pulled or chopped meat and you can also add a splash of apple cider
vinegar and mix well in the meat. So good you won’t even need bar-b-que sauce, but if you do, remember our recipe for Smokey Walt’s bar-b-que sauce.

 

Poultry.

 A whole turkey breast is great on the smoker. You can usually buy whole, frozen turkey breasts at your grocer. Let it
thaw completely in the refrigerator (this can usually take a couple of days for a 5 lb. turkey breast). Brine the turkey breast for
48 hours. Remove from the brine and pat dry. Rub down with Smokey Walt’s Dry Rub Seasoning including between the skin and the breast meat. A
6 lb. turkey breast will smoke at 225 degrees for about four hours. The critical part of smoking a turkey breast or any poultry is
that you want an internal temperature in the thickest part of the breast at 165 degrees. You will not believe the juiciness of this turkey breast.

For whole chickens, use the same technique of brining and the rub but cook at 225 for about three to four hours depending on the
size of the bird, once again achieving an internal temperature of 165 degrees.

For both cooking methods, wrap the meat in aluminum foil for the last one-third of the cooking time.

 

Fish or Seafood.

 My favorite fish to cook on the smoker are tuna and salmon. I use tuna steaks cut about 1” to 1 & ½” thick and when
cooking salmon I use a whole, skinless filet. The techniques are the same with either fish. Rub with vegetable oil and Smokey Walt’s Dry 
Rub Seasoning. Put a piece of aluminum foil on the rack in the smoker and place the fish on the aluminum foil. This avoids sticking to the
rack. Cook the fish at 225 degrees for about 1 & ½ hours or until you achieve the doneness you want. Tuna and salmon can both be
safely eaten at a temperature from rare to well done just like a fine steak.

If you are cooking a whole snapper or grouper, rub with oil and place a four pound fish in the smoker for about three hours at 225 degrees, wrapping in foil the last hour.
Adjust the cooking time for the a larger or smaller fish.