Taste the difference with Top Shelf Heat - the ultimate food lover's recipe book

• 2 racks of baby back ribs, raw and defrosted
• Yellow mustard 
• Dry rub of your choice
• Top Shelf Heats Cognac infused BBQ sauce

1. Cut the thin membrane from the back of the ribs. If left on it prevents the flavor and smoke from penetrating the meat.
2. Pat the ribs dry with a paper towel. 
3. lightly brush the yellow mustard on the front and back of each rack. This will act as a binder so all your seasoning with stick.
4. Cover the front and back of each rack with the rib rub.
5. Get your smoker to 165 degrees F.
6. Place your ribs on the bottom grill grate, bone side on the ribs down.
7. Smoke for 2 hours
8. At the 2-hour mark, open the smoker, wrap each rack of ribs in aluminum foil and place back on the grill.
9. Smoke for 2 more hours at 225 degrees F.
10. At the 2-hour mark, remove the ribs from the foil and place back on the grill and baste with Top Shelf Heat BBQ Sauce.
11. Continue to flip and baste the ribs at 15-minute intervals for the last hour.
12. Remove ribs from grill and cut using a sharp knife.
13. Enjoy! 

For the Brisket:

• 1 brisket point — approx. 6 lbs
• ¼ cup of your favorite beef or brisket rub
• 2 cups of Top Shelf Heat BBQ sauce
• ¼ cup brown sugar
• ½ stick of butter
• 2 tbsp of honey

For the spritz:

• ½ cup water
• ½ cup beef broth
• 2 tbsp. Worcestershire Sauce

(you will want a disposable aluminum pan and foil for this)

1. The night before your cook, trim your brisket to get ready for smoking. 
2. Season your brisket liberally with your favorite rub and place in refrigerator
3. Combine the ingredients for the spritz into a spray bottle
4. Prepare barbecue for two-zone indirect cooking and preheat to 275 degrees F, using hickory wood for smoke 
5. Place brisket on the barbecue and cook until internal temperature reaches 150 degrees F.
6. Spritz every hour or so. Approximately 6 hours.
7. Wrap the brisket in tinfoil, adding ¼ cup of the spritzing liquid. Add to the grill until the internal temperature hits 185° Approx. 2 hours.
8. In a saucepan over medium heat combine Top Shelf Heat BBQ sauce, brown sugar, butter, and honey. Stir until brown sugar is dissolved then remove from heat. 
9. Remove brisket from smoker and slice into 1" thick slices, and then slice into 1" thick cubes.
10. Place the cubed brisket in a disposable pan and coat in Top Shelf Heat BBQ Sauce and return to the barbecue.
11. Cook for another 1 - 2 hours until the BBQ sauce mixture has reduced, and the burnt ends are caramelized. 
12. Serve immediately & enjoy!