Instructions: I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done.

I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days.

The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I dont know what it means, just thought that I would add it in.

I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (thats what happens after weeks of snow and cold and no que.)

I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq!

BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was

"Hill.")

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.