Lemme know when you get time to try these out, how you liked them. All four
of these recipes call for each other. Alot of work, but well worth the
effort. I do them 3 or 4 times a year.
I also have a recipe for a tenderloin. Not mine, but damned good; called
"Drunk and Dirty Tenderloin". Yummmmmmmy!
 

LONE STAR DRY RUB
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder (preferably homemade) see recipe below
1/4 cup salt (preferably sea)
1/4 cup sugar
2 TSPN garlic powder
2 TSPN onion powder
1 TSPN ground cayenne
Mix spices together in bowl. Refrigerate leftover but will lose potency if
not used within a few weeks.
 

BEER MOP SAUCE FOR MEAT (BMS for seafood also available)
12 ounces beer
1/2 cup cider vinegar (white works okay here too)
1/4 cup oil (preferably canola or corn; olive doesn't work too well here)
1/2 med onion, chopped
2 garlic cloves, minced
2 TSPN Lone Star Dry Rub see recipe above
1 TSPN Worcestershire sauce

Throw everything together. Add 1/4 cup of oil if meat being smoked is lean
and dry. Apply with pastry brush (I like them better than string barby mops)
 

GLAZE AND BARBECUE SAUCE (Makes for 5 to 6 pounds of beef short ribs -
adjust accordingly  this is a simple, straight forward, yet tasty sauce)
1 1/2 cups ketchup
1 cup beer
3/4 cup cider vinegar
3 TBSP Minced cilantro
3 TBSP dark brown sugar
2 TBSP Worcestershire sauce
2 garlic cloves, minced
2 tspn cumin seeds, toasted and ground
1 1/2 tspn anise seeds, toasted and ground
1 1/2 tspn salt (sea salt preferable)
1 tspn Tiger Sauce (or other hot pepper if you can't get Tiger Sauce)
 

Rub the dry rub in really good into each rib. Put the ribs into a plastic
trash bag in the fridge overnight.
Next day, mix the mop sauce and prepare pit for smoking. Place ribs in pit
fatty side up. Cook between 200 and 220F for 5 hours, baste with mop sauce
every 30 to 60 minutes. While ribs are smoking, prepare the glaze so it's
ready app. 45 minutes before meat is done. Mix glaze ingredients in a
saucepan and bring to simmer, stir frequently. Cook for 30 minmutes.
Mop the glaze on the top and sides of ribs twice during the last 30 to 60
minutes of cooking time (don't apply glaze before last hour or it will
burn). Return remaining glaze to stove and simmer until reduced by one-third
('bout 15 to 20 minutes).
After removing ribs from pit, let 'em sit 10 minutes, and then trim fat.
Serve with reduced sauce.

HOMEMADE CHILI POWDER
6 dried red chiles; 4 ancho and 2 New Mexican
3 or 4 chile de arbol or cayenne chiles
2 TSPN cumin seeds, toasted and ground
2 TSPN garlic powder (fresh if you can get it)
1 TSPN ground mexican oregano

Preheat oven to 300F, break stems from chiles and remove seeds. lace on
baking sheet, arrange in single layer. Put 'em in da oven. The chile de
arbol or cayennes will be done in about 5 minutes so yank 'em out. Then
after another 4 or 5, snatch the others out. When they cool down enough to
handle, break 'em up into several pieces and throw 'em in a blender.
Pulverize those puppies into powder and toss all the other stuff in there
too. You're done.