[Poser]

"I use Jack Daniels in my sauce. Being that it's the best whiskey made!"

Jack is my booze of choice in BBQ sauce.

I live in New Hampshire. I use maple syrup instead of molassas or brown sugar. We also have a lot of apple trees to make chips. I like to smoke with about 50% hickory and 50% apple.

Emeril's rustic rub with about half the salt he uses and twice as much garlic powder is a great rub. For my money, dry rubbed, St. Louis ribs, smoked 6 hours, thrown on a grill until they sizzle and served dry with a brown sauce (maple syrup, vinegar, dry mustard powder, garlic powder, onion powder, Tabasco, cayenne, salt, pepper, Lea & Perrins, Jack Daniels and whatever else I have in the spice racks) on the side is the best.

I can't make pulled pork as well as the guys with the big, commercial smokers, but my ribs are the best in New Hampshire.

I like to serve them with cole slaw made with a buttermilk, vinegar, sugar, mustard, pepper, Tabasco and horseradish dressing. Most people don't use the horseradish, but I think it makes a big difference.

[kellynla]

Poser, check out the instructions I gave Vegas for a smoker...if you can get your hands on a 55 gal drum you can make a real nice smoker...If you ever get the chance to go to Memphis for the Championship be sure and go...my relatives have won 3 times...it's always in May the weather is still nice and not too hot yet...comes up this weekend...all the best pork barbequers in the world compete...