Owner`s manual

PORK
Sweet N' Spicy Back Ribs (Approx. cooking time: 3 hrs.)
1-3 slabs baby back ribs (2.5 and down weight)
3 Tbsp. MAK Mesquite Rub
3 Tbsp. MAK Sweet Rub
1/3 cup yellow mustard
Heavy-duty foil
1/2 cup Smokin' Whisky Grilling sauce
Mesquite and Apple pellets
Allow ribs to come to room temperature. Peel membrane off bone side of
slab. Trim ribs as needed. In a glass bowl, combine the rubs and mustard
together, mixing thoroughly. Apply a thin coat on rib meat. Wrap ribs
tightly in foil. With the Flame Zone™ cover in place, start grill and adjust
setpoint temperature to 275. Pre-heat grill, approximately 10 minutes.
Place ribs in grill and cook for approximately 2 hours. Open foil after 2
hours and reduce setpoint temperature to Smoke. Continue to smoke for 1
hour (or longer depending on level of smoke penetration desired). Option:
While smoking ribs, baste with MAK Smokin' Whiskey sauce. Once done,
remove ribs from foil and rest for 10 minutes, cut apart and serve.
Pork Chops
4-4 oz. pork loin chops, boneless
1 tsp. MAK Bird Rub (per chop)
Hickory, Apple or Cherry pellets
Sprinkle MAK Bird Rub on each side of the chops. Remove Flame
Zone™ cover. Start grill and adjust setpoint temperature to High. Pre-heat
grill, approximately 10 minutes. Place pork chops over Flame Zone area
and brown both sides, approximately 2 minutes per side. Continue to
cook chops for approximately 10 minutes per side, or until internal meat
temperature reaches 165°F.
(Approx. cooking time: 40 min.)
MAK Bacon (Approx. cooking time: 2 hrs.)
1 package of thick sliced bacon
Hickory or Alder pellets
Start grill, adjusting setpoint temperature to 200 degrees. Pre-heat grill,
approximately 10 minutes. Arrange bacon horizontally across cooking
grid, leaving room between bacon slices. Allow bacon to smoke
approximately two hours, turning once. Remove and serve.
(For quick bacon, cook at 350 degrees for 1/2hour.)