Hey everyone, it's John. I am out and about, as they say in Canada, day before Thanksgiving,

getting my good old smoking rub for tomorrow. I'm going to smoke a turkey, and I got some meat

rubs from Meat Church Barbecue, and they actually commented on X. They said that I should use their

rubs for the turkey. So I got the all-purpose, which I've

used before. It's really good. I've got the mesquite, which is also probably good, but I haven't

used it. And I've got the honey hog, which I'm expecting to like because I like sweet stuff.

My wife likes spicy, but, you know, I accommodate. I aim to please. So we have six racks

of ribs and then we got the turkey and I'm going to use all three of these things. And maybe,

just maybe this will be the beginning of a beautiful relationship where I can sponsor on the

podcast, Holy Cow Barbecue. I'd love to do that. They did not pay me to say any of this,

but I love sponsoring things that are near and dear

to my heart, and of course, smoked meat is up there on that list. So that's why I'm out and about

in part. And, you know, I'll tell you, the little barbecue, not a secret, but just in my experimentation,

what I'm planning on doing on the ribs. You know, I've done the three, four, five method, three hours in the smoker, two hours

wrapped with like sugar and, you know, I've used maple syrup too.

I've used different things, some kind of a sweetener with a butter.

And then an hour with a sauce.

Now I skip that. I do a dry rub but i tried uh the time before

last when i was doing it and i loved it was the best ribs i've ever made to do just kind of a low

and slow seven hours and then just you got to be careful because you don't want to dry it out so the

last two or three hours you just just keep smoking, you keep spraying

apple cider, not apple cider vinegar, actual apple cider, and it caramelizes. And those are some

...