Recipe Guide

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CHERRY SMOKED RIBS

INGREDIENTS

1/4 CUP BROWN SUGAR

3 OUNCES CHERRY SYRUP

MUSTARD

2 OUNCES RED WINE VINEGAR

1 SLAB FATHER SEASONING [PERSONAL PORK RUB PREFERENCE]

1/2 CUP CHICKEN STOCK

2 SLABS OF BABY-BACK RIBS

INSTRUCTIONS

01. Load Light and set your Masterbuilt grill to 275 degrees. For this particular

cook, I added hefty chucks of Cherrywood to the charcoal.

02. Remove membrane from the back of the ribs. Using a butter to lift the

membrane and paper towel to grab and remove it.

03. Drizzle a thin line of mustard along the back and front of the ribs.

04. With the ribs bone side up, begin to season with your pork rub of choice, I am

using The Slab Father.

05. With the grill set to 275 load the ribs on the top rack.

06. In a small sauce pan add 1/4 cup brown sugar, 1/2 chicken stock, 3 oz cherry

syrup. I used the syrup that comes with a jar of cherries. On medium heat stir the

ingredients until the consistency is smooth and brown sugar has dissolved. As the

sauce cools add 2 oz red wine vinegar and stir.

07. Roughly 2 hours into the cook, wrap your ribs in foil, double wrapping is best. At

the 4 hour mark, open the foil wrapping and brush on the cherry glaze. At this time

increase temp to 300 degrees and leave ribs uncovered for 15 minutes.

08. After 15 minutes, remove from grill, nice and serve. Enjoy!

ON THE GRAVITY SERIES® GRILL + SMOKER

Summary of content (6 pages)

PAGE 1
CHERRY SMOKED RIBS ON THE GRAVITY SERIES® GRILL + SMOKER INGREDIENTS 1/4 CUP BROWN SUGAR 3 OUNCES CHERRY SYRUP MUSTARD 2 OUNCES RED WINE VINEGAR 1 SLAB FATHER SEASONING [PERSONAL PORK RUB PREFERENCE] 1/2 CUP CHICKEN STOCK 2 SLABS OF BABY-BACK RIBS INSTRUCTIONS 01. Load Light and set your Masterbuilt grill to 275 degrees. For this particular cook, I added hefty chucks of Cherrywood to the charcoal. 02. Remove membrane from the back of the ribs.
PAGE 2
BONE-IN ROTISSERIE PORK ROAST ON THE GRAVITY SERIES® GRILL + SMOKER INGREDIENTS 1 8 BONE-IN PORK LOIN RIB ROAST 16 OUNCES APPLE JUICE 1 TABLESPOON BLACK PEPPER 1/2 CUP BROWN SUGAR 1/4 CUP DRY BBQ SEASONING 2 TABLESPOONS GARLIC POWDER 1/4 CUP KOSHER SALT INSTRUCTIONS 01. Set Gravity Series Grill + Smoker to 450˚F. 02. Lightly trim excess fat off of pork roast. 03. Mix all dry ingredients together and season all sides of the pork roast. 04.
PAGE 3
SURF AND SURF ON THE GRAVITY SERIES® GRILL + SMOKER INGREDIENTS 1 TEASPOONS CAYENNE PEPER 2 CLOVED OF GARLIC (MINCED) 1/4 CUP FRESH BASIL 2 OUNCE LEMON JUICE 1/2 POUND SHRIMP 1/2 STICK OF BUTTER 2 TEASPOONS SMOKED PAPRIKA 7 OUNCE LOBSTER TAIL 1 TABLESPOONS SALT INSTRUCTIONS 01. In a medium pan melt 1/2 stick unsalted butter. Once butter is melted, add lemon juice, minced garlic, smoked paprika, cayenne, salt, and finely chopped basil. Stir and allow ingredients to meld, once done.
PAGE 4
SMOKED MAC & CHEESE INGREDIENTS 16 OZ ELBOW MACARONI 8 OZ PACKAGE CREAM CHEESE CUT INTO CHUNKS 2 CUPS EXTRA SHARP CHEDDAR CHEESE 1 CUPPARMESAN CHEESE 1 TSP SALT 2 CUPS GOUDA CHEESE 3 CUPS MILK 1/4 CUP ALL-PURPOSE FLOUR 1/4 CUP BUTTER 1/2 TSP BLACK PEPPER INSTRUCTIONS Load the wood tray with one small handful of wood chips and preheat smoker to 225°F. Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter.
PAGE 5
SMOKED PORK TENDERLOIN INGREDIENTS 1 PORK TENDERLOIN (2 TO 3 POUNDS) 1 BOTTLE GARLIC AND HERB MARINADE (YOUR PREFERRED BRAND) INSTRUCTIONS Pierce pork tenderloin with a fork to allow marinade to permeate through the meat. Place pork tenderloin in a resealable plastic bag and pour in 1 bottle garlic and herb marinade. Cover and refrigerate. The longer the better! Place pork tenderloin on aluminum foil and pour marinade over tenderloin. Seal up foil with marinade and tenderloin, and wrap with foil again.
PAGE 6
PORK BUTT INGREDIENTS 1 PORK BUTT (6 - 8 POUNDS) COARSE MUSTARD FAVORITE OR HOMEMADE PORK SEASONING INSTRUCTIONS Light your grill and set temperature to 275°F. On a Gravity Series® grill, it should take less than 10 minutes to reach temperature. While the grill comes to temperature, coat pork butt with coarse mustard. To layer on additional flavors, coat with a favorite pork seasoning. Once the grill has reached temperature, smoke the pork butt for 6 to 8 hours at 275°F.