40+ Easy and Flavorful Saturday Smoker Recipes for Every Palate

Smokers are a beloved weekend tradition for many, offering a perfect way to spend quality time with friends and family while creating mouthwatering dishes.

Whether you’re a seasoned pitmaster or just getting started, smoking meats and vegetables transforms everyday ingredients into unforgettable meals.

Saturday smokers are a perfect opportunity to experiment with new recipes, try unique flavor combinations, and indulge in slow-cooked goodness.

In this article, we’ve rounded up over 40 Saturday smoker recipes to inspire your next BBQ session.

From tender ribs to flavorful vegetables, these recipes will elevate your grilling game and make your Saturdays sizzle with deliciousness.

40+ Easy and Flavorful Saturday Smoker Recipes for Every Palate

With these 40+ Saturday smoker recipes, you’ll have everything you need to turn your weekend cookouts into a feast of smoky, savory, and sweet dishes.

Whether you’re craving smoky meats, crispy vegetables, or indulgent sides, there’s a recipe here to please every palate.

Smoking food is not just about cooking; it’s about crafting a flavorful experience that brings people together.

So, fire up the smoker, gather your ingredients, and get ready for a memorable Saturday filled with incredible flavors, good company, and even better food.

Smoked BBQ Ribs

Smoked BBQ ribs are a perfect Saturday smoker recipe, combining the rich flavor of tender pork ribs with a delicious smoky depth. This dish requires patience as the ribs cook low and slow, but the result is a juicy, fall-off-the-bone meal that is sure to impress family and friends. The key to perfect BBQ ribs lies in the rub and the slow smoking process, allowing the flavors to meld and create an irresistible dish.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 tbsp paprika
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground mustard
• 1 tsp cayenne pepper
• 1 cup BBQ sauce (your favorite brand or homemade)

Instructions:

1. Prep the Ribs: Remove the silver skin from the ribs and pat them dry with paper towels. Rub both sides of the ribs with olive oil and apple cider vinegar to help the seasoning stick.
2. Make the Rub: In a bowl, mix together brown sugar, paprika, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper. Generously coat the ribs with the rub, pressing it in to ensure it sticks.
3. Preheat the Smoker: Set up your smoker for indirect cooking at a temperature of 225°F. Use hickory or applewood chips for a mild, smoky flavor.
4. Smoke the Ribs: Place the ribs on the smoker rack and cook for 3 hours, maintaining a consistent temperature. After 3 hours, wrap the ribs in aluminum foil and cook for an additional 2 hours.
5. Add Sauce: After 5 hours, remove the ribs from the foil, brush them with BBQ sauce, and return them to the smoker for another 30 minutes, allowing the sauce to caramelize.
6. Rest and Serve: Let the ribs rest for about 10 minutes before slicing. Serve with additional BBQ sauce on the side.

These smoked BBQ ribs are the ultimate Saturday smoker recipe that brings together the perfect blend of smoky, savory, and sweet flavors. The slow-cooking method ensures that every bite is tender and packed with flavor, making them the perfect dish for a relaxing weekend gathering. Whether paired with coleslaw, baked beans, or grilled vegetables, this meal is bound to become a regular feature in your smoking repertoire.

Smoked Chicken Wings

Smoked chicken wings are a fan favorite, combining crispy skin and smoky flavor. The key to these wings is the perfect balance of seasoning and smoke, which results in wings that are tender on the inside and crispy on the outside. They’re versatile enough to be served as a snack or as part of a larger meal, making them a great choice for any Saturday smoker session.

Ingredients:

• 2 lbs chicken wings
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 cup buffalo sauce (or your preferred wing sauce)

Instructions:

1. Prep the Wings: Rinse the chicken wings and pat them dry with paper towels. Toss them in olive oil to coat evenly.
2. Season the Wings: In a small bowl, mix garlic powder, onion powder, paprika, black pepper, cayenne pepper, and salt. Rub this seasoning mixture all over the chicken wings.
3. Preheat the Smoker: Preheat your smoker to 225°F using hickory or cherry wood for a slightly sweet smoke flavor.
4. Smoke the Wings: Arrange the wings on the smoker rack, ensuring they are spaced apart for even cooking. Smoke for 2.5 hours, flipping the wings halfway through.
5. Crisp the Skin: After smoking, increase the smoker temperature to 375°F and cook for an additional 15-20 minutes to crisp up the skin.
6. Toss in Sauce: Once the wings are done, toss them in your favorite buffalo sauce or serve them with the sauce on the side for dipping.
7. Serve: Serve the wings hot, garnished with fresh herbs or additional dipping sauces.

Smoked chicken wings are the perfect combination of smoky and spicy, with a crispy exterior that is absolutely irresistible. This recipe is incredibly easy to customize with your favorite seasonings or sauces, making it a versatile option for any smoker. Whether you’re hosting a weekend BBQ or just enjoying a quiet Saturday, these wings are guaranteed to be a crowd-pleaser.

Smoked Pulled Pork Sandwiches

Pulled pork sandwiches made in the smoker offer a delightful combination of tender, smoky meat and savory flavors. The pork shoulder cooks for hours, becoming meltingly tender, and the low-and-slow smoking process ensures that it absorbs plenty of smoky goodness. These sandwiches are perfect for a Saturday smoker meal, whether you’re hosting a party or just enjoying a relaxed meal with the family.

Ingredients:

• 4-5 lbs pork shoulder (bone-in or boneless)
• 1/4 cup yellow mustard
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup apple cider vinegar
• 1/2 cup BBQ sauce
• Sandwich buns

Instructions:

1. Prep the Pork Shoulder: Pat the pork shoulder dry with paper towels. Rub a thin layer of mustard and olive oil over the meat to help the seasoning adhere.
2. Make the Rub: In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and chili powder. Generously rub the seasoning mix all over the pork shoulder.
3. Preheat the Smoker: Set your smoker to 225°F, using oak or hickory wood for a deep smoky flavor.
4. Smoke the Pork Shoulder: Place the pork shoulder in the smoker and cook for 8-10 hours, or until the internal temperature reaches 195°F. Spritz the pork with apple cider vinegar every hour to keep it moist.
5. Shred the Pork: Once the pork is cooked and tender, remove it from the smoker and let it rest for 15-20 minutes. Shred the meat with two forks, discarding any fat or bone.
6. Assemble the Sandwiches: Pile the pulled pork onto sandwich buns and top with your favorite BBQ sauce. Serve with coleslaw and pickles for extra flavor.

Smoked pulled pork sandwiches are the epitome of comfort food, with tender, flavorful pork that melts in your mouth. The smoky, savory meat paired with the tangy BBQ sauce and crispy slaw makes for a perfect bite every time. This recipe is a great way to spend your Saturday afternoon, and the leftovers (if there are any) make for fantastic sandwiches throughout the week.

Smoked Brisket

Smoked brisket is a true centerpiece for any smoker enthusiast. The process of smoking brisket requires patience, but the reward is a tender, juicy, and smoky-flavored piece of meat that will leave everyone at the table satisfied. The low and slow smoking method allows the brisket to break down, resulting in melt-in-your-mouth goodness, while the seasoning rub gives it an incredible flavor profile. Perfect for a Saturday gathering or a special occasion, smoked brisket is a meal that delivers both in taste and presentation.

Ingredients:

• 5-7 lbs beef brisket (preferably with a good fat cap)
• 1/4 cup olive oil
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef broth (for spritzing)

Instructions:

1. Prep the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat to ensure tenderness. Rub the brisket with olive oil and mustard to create a base for the seasoning.
2. Make the Rub: In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, cumin, and smoked paprika. Generously rub the seasoning all over the brisket, pressing it into the meat to ensure it sticks.
3. Preheat the Smoker: Preheat your smoker to 225°F, using oak or mesquite wood for a bold, smoky flavor.
4. Smoke the Brisket: Place the brisket on the smoker, fat side up, and cook for 6-8 hours, spritzing the brisket with beef broth every hour to keep it moist.
5. Wrap and Continue Smoking: Once the brisket reaches an internal temperature of 160°F, wrap it tightly in butcher paper or aluminum foil and return it to the smoker. Continue to smoke for an additional 4-5 hours, until the internal temperature reaches 200°F.
6. Rest the Brisket: Once done, remove the brisket from the smoker and let it rest, covered, for at least 30 minutes before slicing.
7. Serve: Slice the brisket against the grain, and serve with your favorite sides, such as potato salad, coleslaw, or grilled vegetables.

Smoking brisket is a labor of love, but the result is an incredibly flavorful and tender piece of meat that will impress any crowd. The combination of the rich smoke, the flavorful rub, and the slow cooking process creates a brisket that’s perfect for any Saturday smoker. With its juicy texture and smoky flavor, this dish is a guaranteed crowd-pleaser, making it well worth the wait.

Smoked Sausage Links

Smoked sausage links are a simple yet incredibly flavorful Saturday smoker recipe that pairs well with just about any side dish. Whether you’re using store-bought sausage or homemade, the smoky flavor from the smoker adds an extra depth to the already savory sausage. The best part about smoked sausage is its versatility—you can serve it on its own, with sauerkraut, in a sandwich, or alongside grilled veggies for a complete meal.

Ingredients:

• 4-6 sausage links (bratwurst, kielbasa, or your favorite type)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Prep the Sausages: Using a fork, prick a few holes in the sausages to allow the smoke to penetrate. In a bowl, mix together olive oil, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt.
2. Season the Sausages: Rub the sausage links with the seasoning mixture, ensuring they are evenly coated. Let them sit for 15-20 minutes to absorb the flavors.
3. Preheat the Smoker: Preheat your smoker to 225°F. Use wood chips such as hickory, applewood, or cherry for a balanced smoky flavor.
4. Smoke the Sausages: Place the sausages in the smoker and cook for 2-3 hours, turning them every 45 minutes to ensure even cooking and smoke penetration.
5. Check for Doneness: The sausages are done when they reach an internal temperature of 160°F.
6. Serve: Serve the smoked sausage links on a platter with mustard, sauerkraut, or your favorite sides.

Smoked sausage links are a quick and easy way to make the most of your smoker, adding rich, smoky flavor to a beloved classic. Whether served as a snack, in a sandwich, or as part of a larger meal, these sausages are sure to be a hit. The slow smoking process ensures that each link is juicy and tender, while the seasoning adds just the right amount of kick. Perfect for any Saturday smoker, smoked sausages are sure to become a favorite in your repertoire.

Smoked Salmon

Smoked salmon is a luxurious and flavorful dish that’s perfect for a relaxing Saturday. The rich, smoky flavor complements the delicate texture of the salmon, making it a dish that’s perfect for both special occasions and simple gatherings. This recipe is incredibly easy, requiring minimal preparation, and can be served as an appetizer, on a bagel, or as part of a seafood platter. Smoking the salmon brings out its natural flavors while infusing it with the perfect amount of smoke.

Ingredients:

• 2 lbs fresh salmon fillet (skin on)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp lemon zest
• 1/4 cup fresh dill (optional, for garnish)
• 1 lemon, sliced (for garnish)

Instructions:

1. Prepare the Salmon: Rinse the salmon and pat it dry with paper towels. Place the fillet in a shallow dish or on a baking sheet.
2. Make the Cure: In a small bowl, combine brown sugar, salt, black pepper, smoked paprika, garlic powder, and lemon zest. Rub the mixture generously over the surface of the salmon. Cover and refrigerate for 4-6 hours to allow the flavors to infuse.
3. Preheat the Smoker: Preheat your smoker to 180°F using fruitwoods like apple or cherry for a mild, slightly sweet smoke flavor.
4. Smoke the Salmon: Place the salmon on the smoker rack, skin side down, and smoke for 1.5-2 hours, or until the salmon reaches an internal temperature of 140°F. The fish should be opaque and slightly flaky.
5. Garnish and Serve: Once the salmon is smoked, remove it from the smoker and let it cool slightly. Garnish with fresh dill and lemon slices before serving.

Smoked salmon is a deliciously refined dish that’s surprisingly easy to make at home. The combination of sweet, savory, and smoky flavors makes it a versatile dish that can be enjoyed in many ways—on a bagel with cream cheese, atop a salad, or on its own as a main. This is an excellent recipe to try on a Saturday, especially if you’re looking for something light yet flavorful. The delicate texture of the salmon, combined with the smoky notes, will elevate any meal.

Smoked Pulled Pork

Smoked pulled pork is a classic barbecue favorite that transforms a tough cut of meat into a tender, melt-in-your-mouth delight. The key to great pulled pork is the low-and-slow smoking process that allows the meat to absorb all the flavors from the wood while breaking down the connective tissue. With a simple seasoning rub and a few hours in the smoker, this dish becomes a juicy, flavorful masterpiece. Perfect for a Saturday smoker, smoked pulled pork can be enjoyed as sandwiches, tacos, or even as a topping for salads and baked potatoes.

Ingredients:

• 8-10 lbs pork shoulder (also called pork butt)
• 1/4 cup olive oil
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar (for spritzing)

Instructions:

1. Prep the Pork: Trim any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture. Rub the pork with olive oil and mustard to help the seasoning stick.
2. Make the Rub: In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and cayenne pepper. Coat the pork shoulder evenly with the rub, pressing it into the meat.
3. Preheat the Smoker: Preheat your smoker to 225°F using hardwood like hickory or oak. Place a water pan in the smoker to help maintain moisture.
4. Smoke the Pork: Place the seasoned pork shoulder in the smoker, fat side up. Smoke for 8-10 hours, spritzing with apple cider vinegar every hour to keep the pork moist and flavorful.
5. Check for Doneness: The pork is ready when it reaches an internal temperature of 195°F, which is when the collagen and fat will have broken down, allowing it to shred easily.
6. Pull the Pork: Remove the pork from the smoker and let it rest for 30 minutes. After resting, shred the pork using two forks and mix in any juices that have accumulated.
7. Serve: Serve the pulled pork on buns with coleslaw and your favorite barbecue sauce, or enjoy it on its own with a side of baked beans and cornbread.

Smoked pulled pork is an ideal dish for any Saturday smoker, offering a perfect balance of smoky, spicy, and sweet flavors. The slow-cooked process allows the pork to absorb the wood smoke and seasoning, resulting in a moist, flavorful meat that’s perfect for a crowd. Whether you’re serving it on a bun, in a taco, or as a main dish, this recipe guarantees a satisfying and delicious meal that will become a favorite in your smoker repertoire.

Smoked Chicken Wings

Smoked chicken wings are the ultimate comfort food with a smoky twist. The slow smoking process allows the wings to become crispy on the outside while staying juicy on the inside. Coated in a flavorful dry rub and smoked to perfection, these wings offer a unique depth of flavor that frying or grilling can’t match. Whether served as a snack, appetizer, or part of a larger spread, smoked chicken wings are sure to be a hit at any gathering.

Ingredients:

• 12-15 chicken wings
• 1/4 cup olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey (optional for glazing)

Instructions:

1. Prep the Wings: Pat the chicken wings dry with paper towels to remove excess moisture, which helps them get crispy. Drizzle with olive oil and toss to coat.
2. Make the Rub: In a small bowl, combine paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. Sprinkle the rub generously over the wings, making sure they are fully coated.
3. Preheat the Smoker: Preheat your smoker to 225°F, using a mild wood like apple or cherry for a sweet, fruity smoke.
4. Smoke the Wings: Place the wings in the smoker in a single layer, ensuring they are not overcrowded. Smoke for 2-2.5 hours, flipping the wings halfway through to ensure even cooking.
5. Optional Glaze: In the last 15 minutes of smoking, brush the wings with honey for a sweet and sticky finish.
6. Check for Doneness: The wings are done when the internal temperature reaches 165°F and the skin is crispy.
7. Serve: Serve the smoked wings with your favorite dipping sauces, such as ranch, blue cheese, or a tangy barbecue sauce.

Smoked chicken wings are a fun and delicious way to enjoy a classic favorite. The slow smoking process infuses the wings with a rich, smoky flavor that sets them apart from other wing recipes. Whether you prefer them spicy, sweet, or smoky, these wings are easy to prepare and always a crowd-pleaser. Perfect for any Saturday smoker, smoked chicken wings will elevate your next game day, barbecue, or casual gathering.

Smoked Ribs

Smoked ribs are the ultimate BBQ dish, delivering tender, fall-off-the-bone meat with a deep smoky flavor. Whether you’re cooking baby back ribs or St. Louis-style, the process is the same: a flavorful rub, slow cooking in the smoker, and glazing with a tangy sauce for the perfect finish. These ribs are a bit of a time commitment, but the result is well worth it—a juicy, flavorful rack of ribs that’s sure to impress.

Ingredients:

• 2 racks of baby back ribs or St. Louis-style ribs
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp cayenne pepper
• 1/2 cup barbecue sauce (optional)

Instructions:

1. Prep the Ribs: Remove the silver skin from the back of the ribs and pat them dry with paper towels. Rub a thin layer of yellow mustard on the ribs to help the seasoning stick.
2. Make the Rub: In a bowl, mix together brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cayenne pepper. Generously apply the rub to both sides of the ribs, pressing it into the meat.
3. Preheat the Smoker: Preheat your smoker to 225°F using hickory or oak wood for a strong, smoky flavor.
4. Smoke the Ribs: Place the ribs in the smoker, bone side down. Smoke for 3 hours, spritzing with apple juice or cider every hour to keep the ribs moist.
5. Wrap and Continue Smoking: After 3 hours, wrap the ribs tightly in foil and return them to the smoker. Continue smoking for an additional 2 hours.
6. Glaze the Ribs: After the second phase of smoking, unwrap the ribs and brush them with barbecue sauce (if using). Smoke the ribs for another 30 minutes to set the glaze.
7. Serve: Slice the ribs between the bones and serve with extra barbecue sauce on the side.

Smoked ribs are the epitome of a perfect BBQ dish, offering a combination of smoky flavors, tenderness, and a crispy bark. The slow cooking process allows the meat to absorb all the wood smoke, making each bite flavorful and juicy. Whether enjoyed on a Saturday afternoon with friends or served as the centerpiece of a larger meal, smoked ribs are sure to be a showstopper that will leave everyone coming back for more.

Smoked Brisket

Smoked brisket is the crown jewel of BBQ, known for its melt-in-your-mouth tenderness and smoky flavor. This cut of meat requires patience and time, but the result is always worth the effort. The key to a perfect smoked brisket lies in low and slow cooking, which breaks down the tough connective tissue, leaving behind a flavorful, juicy, and tender brisket with a deliciously crispy bark. Whether you’re feeding a crowd or simply indulging in a personal BBQ feast, smoked brisket is always a showstopper.

Ingredients:

• 12-14 lbs whole brisket (preferably with a good fat cap)
• 1/4 cup olive oil
• 1/4 cup yellow mustard
• 1/4 cup coarse kosher salt
• 1/4 cup freshly ground black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 cup beef broth (for spritzing)

Instructions:

1. Prep the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor and moisture. Rub the brisket with olive oil and a thin layer of mustard, which helps the seasoning adhere.
2. Make the Rub: In a bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, cumin, and chili powder. Generously coat the brisket with the rub, pressing it into the meat.
3. Preheat the Smoker: Preheat your smoker to 225°F using a hardwood like oak or mesquite for a deep, smoky flavor.
4. Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for 8-10 hours, spritzing with beef broth every hour to keep the brisket moist.
5. Check for Doneness: The brisket is done when the internal temperature reaches 195°F and the meat is tender when pierced with a fork.
6. Rest the Brisket: Once done, remove the brisket from the smoker and let it rest for at least 30 minutes, wrapped in foil to retain its juices.
7. Slice and Serve: Slice against the grain for the most tender results. Serve with your favorite BBQ sides, such as coleslaw, baked beans, and cornbread.

Smoked brisket is the ultimate test of a pitmaster’s skill, and with this recipe, you’ll have a juicy, tender brisket that’s loaded with smoky flavor and a perfect bark. The long smoking process ensures the meat is infused with wood smoke, while the seasoning rub adds depth and richness. Smoked brisket is perfect for any weekend BBQ, bringing friends and family together over a truly epic meal.

Smoked Sausages

Smoked sausages are a delicious and easy way to bring bold, smoky flavors to your weekend smoker. Whether you’re using pre-made sausages or making your own from scratch, the smoking process adds a depth of flavor that grilling or frying just can’t match. With a variety of flavors—from classic bratwurst to spicy Italian sausages—smoked sausages make a versatile addition to any meal, whether served on a bun, sliced in a salad, or enjoyed on their own with a dipping sauce.

Ingredients:

• 4-6 sausages (such as bratwurst, Italian, or Kielbasa)
• 1 tbsp olive oil
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup apple cider vinegar (for spritzing)

Instructions:

1. Prep the Sausages: If using fresh sausages, prick them with a fork in several places to prevent them from bursting during the smoking process. Rub the sausages with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, black pepper, and salt.
2. Preheat the Smoker: Preheat your smoker to 225°F. Use a mild wood, such as apple or cherry, for a slightly sweet flavor that complements the sausage.
3. Smoke the Sausages: Place the sausages on the smoker grates, ensuring they aren’t overcrowded. Smoke for about 2-3 hours, turning the sausages halfway through. Spritz with apple cider vinegar every hour to maintain moisture and enhance flavor.
4. Check for Doneness: The sausages are done when they reach an internal temperature of 160°F and the skin is golden brown and crispy.
5. Serve: Serve the sausages with your favorite condiments, such as mustard, sauerkraut, or grilled onions, or slice them into bite-sized pieces for a tasty addition to salads or pasta.

Smoked sausages are an easy and delicious way to get a burst of smoky flavor. The slow smoking process allows the sausages to retain moisture while absorbing the rich flavors from the wood. Whether served on their own or as part of a larger meal, smoked sausages add a satisfying and savory element to your Saturday smoker experience. They’re perfect for a quick snack or a delicious meal with friends and family.

Smoked Pork Ribs with Peach Glaze

Smoked pork ribs with peach glaze combine the savory flavors of smoked meat with the sweet and tangy taste of fresh peaches. This recipe creates a perfect balance of smoky, sweet, and slightly spicy flavors that will make your ribs stand out. The low-and-slow smoking process ensures the ribs are tender and juicy, while the peach glaze adds a layer of complexity with a beautiful, glossy finish. These ribs are perfect for a summer Saturday smoker and will become a favorite for BBQ lovers.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 cup fresh peach puree (or peach preserves)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions:

1. Prep the Ribs: Remove the silver skin from the back of the ribs and pat them dry with paper towels. Rub the ribs with yellow mustard to help the seasoning stick.
2. Make the Rub: In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper. Coat the ribs generously with the rub, pressing it into the meat.
3. Preheat the Smoker: Preheat your smoker to 225°F using apple or cherry wood for a sweet, fruity flavor that pairs well with the peach glaze.
4. Smoke the Ribs: Place the ribs on the smoker, bone side down, and smoke for 3 hours. After 1.5 hours, spritz with apple cider vinegar to keep the ribs moist.
5. Make the Peach Glaze: While the ribs are smoking, make the peach glaze by combining peach puree, apple cider vinegar, and Dijon mustard in a saucepan. Simmer for 10-15 minutes until the glaze thickens slightly.
6. Glaze the Ribs: After 3 hours of smoking, brush the ribs with the peach glaze and smoke for an additional 30 minutes, allowing the glaze to set and caramelize.
7. Serve: Slice the ribs between the bones and serve with extra peach glaze on the side for dipping.

Smoked pork ribs with peach glaze are a wonderful way to combine the bold flavors of BBQ with the sweet, fruity notes of peaches. The smoking process ensures the ribs are juicy and tender, while the peach glaze adds an irresistible sweetness that balances the savory rub. These ribs are perfect for a special weekend smoker, offering a unique and flavorful twist on traditional BBQ ribs that will delight your taste buds and impress your guests.

Note: More recipes are coming soon!