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SMOKEHOUSE RECIPE
BBQ RIBS
Type:
Batch Size:
Pork
6-8 lbs.
Ingredients
● 4 Racks – Pork Back Ribs
● 1/3 Cup – Mustard
● 1 Cup – Seasoning
● 1/4 Cup - Apple Cider Vinegar
● 1 Cup – BBQ Sauce
Pro's Choice: PS Seasoning
● Brew City Mustard
● Blue Ribbon Rib Rub
● Cherry Bomb BBQ Sauce
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place ribs on racks, bone side down, and then place in smoker.
3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
4. Smoke for 2 Hours.
5. Open smoker to spritz ribs with apple cider vinegar and carefully remove the sawdust pan
from the smoker.
6. Change to Cook mode and increase the temperature to 250°F, close dampers.
7. Run for 3-5 hours until desired tenderness. (pro tip: spritz ribs with apple cider vinegar every
hour to maintain moisture)
Optional: Once the ribs are done, lightly baste with sauce and then return to the smoker for an
additional 20 minutes.
8. Remove the ribs from the smoker and rest for 10 minutes before serving.
22
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
5-7 Hours
Preparation
1. Pat ribs dry with paper towel and
remove membrane.
2. Slather ribs with mustard and season generously
on all sides.
3. Allow ribs to rest at room temperature while
smoker preheats.
4. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
SMOKED TURKEY
Type:
Batch Size:
Turkey
16-20 lbs.
Ingredients
● Whole Turkey (16-20 lbs)
● Turkey Brine Kit
● 1 TB - Olive Oil
● 3/4 Cup - Seasoning
Pro's Choice: PS Seasoning
● Tipsy Tom Turkey Kit
(Includes Brine Mix, Rub & Bag)
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place turkey on a rack, breast side up. Place an aluminum pan on rack below the turkey to
catch drippings (Pro tip: use drippings for gravy).
3. Insert a meat probe to monitor temperature.
4. Run until internal temperature reaches 90°F (about 1 hour).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
6. Set dampers to 2/3 closed, smoke for 2 hours.
7. Carefully remove the sawdust pan.
8. Change setting to Cook and increase temperature to 275°F, close dampers.
9. Cook until turkey reaches an internal temperature of 170°F. (about 3-4 hours)
Pro Tip: To crisp up the skin, finish your turkey in a pre-heated oven at 400°F for 15-20min
10. Remove from smoker and rest for 30-45 minutes before carving.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
18-22 Hours
Preparation
1. Prepare turkey according to directions on
brine kit.
2. Remove turkey from brine and rinse thoroughly
with cold water. Then pat dry with paper towel.
3. Drizzle turkey with olive oil and rub into the skin.
4. Season generously. Truss/dress the turkey.
5. Allow turkey to rest at room temperature for
1 hour before placing in the smoker.
6. Line smoker drip tray with new aluminum foil.
23
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