Grizzly's Grill and Saloon Easy at Home Meat Smoking

Source: Chef Jamie Lucas, Grizzly's Grill and Saloon

Rib and Chicken Seasoning (type based on preference)
Liquid Smoke
Water

Take a vented roasting pan and pour in about an inch worth of water in bottom of pan. Add 1 1/2 cups of liquid smoke to water.

For chicken, split the whole chicken into halves and rub with seasoning. Place the chickens on vent in pan covered with plastic wrap and aluminum foil. Bake in oven at 250 degrees F for 2 1/2 hours.

For ribs, peel the thin layer of fat off the back of the rib and rub with seasoning. Stand the ribs up in the pan so that the bones are pointing up and down. Cover with plastic wrap and aluminum foil and bake in oven at 250 degrees F for 2 1/2 hours.

For extra flavor sear the ribs on a grill for 3 minutes a side before smoking.