2 slabs baby back ribs, or spareribs

    1/2 teaspoon cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon pepper

    1 cup Apple Wood Chips

    barbecue sauce (recipe follows)

 Preheat oven to 400F. Rub cinnamon, cloves and pepper into

 both sides of ribs. Place ribs on wire rack on baking pan.

 Bake for 3 hours until tender.

 Soak wood chips in water for 30 minutes. Prepare grill.

 Place apple wood chips directly in the center of hot barbecue

 coals. Baste ribs and place on grill above wood chips. Cover,

 grill and cook for 10 minutes. Turn ribs, baste again and cook

 another 10 minutes or until ribs are browned but still moist.

    Barbecue Sauce:

    2-15 oz. cans tomato sauce

    1/2 cup molasses

    10 cloves garlic

    2 tablespoons ground cumin

    2 tablespoons dry mustard

    fresh ground pepper

    1/2 teaspoon cinnamon

    1/4 teaspoon hot pepper flakes

    1/2 cup red wine vinegar

  Combine all ingredients except vinegar in saucepan. Simmer,

 covered, on low heat for 1 hour, stirring occasionally. Add

 vinegar to taste and simmer for another 15 minutes. Chill at

 least 24 hours, or until ready to use.

3 pounds Chicken breasts; boneless, skinless

1 cup Key lime juice

1 tablespoon Honey

3/4 cup Water

1/2 teaspoon Fresh ground black pepper

1/2 teaspoon Ground thyme

2 tablespoons Vegetable oil

1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let

marinate in the refrigerator overnight. Grill over hot coals, turning

once, until done. Garnish with cilantro and lime slices.

2 1/2 lbs chicken parts

   BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange

      slices reserved for salad

   Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue

ingredients until smooth. Place chicken on grill away from center heat,

skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional

minutes. Brush chicken pieces with sauce and turn occasionally; cooking

for additional 10 minutes. Cut tomato into wedges and place in medium

bowl. Use sharp paring knife to cut out white pith off orange. Remove

orange sections and add them to tomato. Sprinkle with oil, vinegar and

scallions; toss. Season with salt and pepper and toss again. Serve

chicken with salad on the side.

2 1/2 pounds Chicken wings

4 each Garlic cloves, chopped

1/4 cup Olive oil

2 tablespoons Soy sauce

1/4 cup Vinegar, rice

1/4 cup Honey, mild

1-1/2 teaspoons Cinnamon, ground

1 teaspoon Thyme

1/2 teaspoon Ginger, ground

1/2 teaspoon Mustard, dry

1 cup Apple Wood Chips

Mix all ingredients (except chips) in a plastic bag then knead occasionally

for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.

Add chips to hot coals. Cook wings on the grill for about 10 minutes on

one side, then turn and baste with the marinade. Continue cooking

10 minutes or until done. Serve immediately or refrigerate until needed.

4 skinless chicken thighs

3 tablespoons maple syrup

3 tablespoons chili sauce

1 tablespoon cider vinegar

1 tablespoon canola oil

2 teaspoon Dijon mustard

1 cup Apple Wood Chips

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,

chili sauce, vinegar and mustard together in a saucepan. Let simmer for

5 minutes. Brush chicken with the oil and season with salt and pepper.

Add wood chips to coals. Place chicken on grill and cook for 10-15 minutes

or until fork tender. Turn occasionally and brush generously with sauce in

the last few minutes before they are done.

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

3/4 tablespoon garlic powder

3/4 tablespoon onion powder

1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

1 Lemon (and zest)

1 Lime (and zest)

1 orange (and zest)

1/2 green chili, or more to taste (chopped with or without seeds)

5 garlic cloves (finely crushed)

3 tablespoons mild chili powder

1 tablespoon olive oil

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other

ingredients. Add more spices if desired. Let stand at least 30 minutes

before using (should thicken).

5 teaspoons paprika

1 teaspoon ground dried oregano

1 teaspoon ground dried thyme

1 teaspoon cayenne pepper

1/2 teaspoon finely ground black pepper

1/2 teaspoon finely ground white pepper

1/2 teaspoon garlic powder

Mix together and store in an air-tight container.

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on

beef, chicken, lamb or pork.

1 Can Tomato soup, condensed (10 3/4 Ounce)

1 Can Tomato sauce, 8 Ounce can

1/2 Cup Molasses, light

1/2 Cup Vinegar

1/2 Cup Brown sugar, packed

1/4 Cup Vegetable oil

1 Tablespoon Minced onion, instant

1 Tablespoon Seasoned salt

1 Tablespoon Dry mustard

1 Tablespoon Worcestershire sauce

1 Tablespoon Orange peel, finely shredded

1-1/2 Teaspoon Paprika

1/2 Teaspoon Pepper, black

1/4 Teaspoon Garlic powder

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and

simmer uncovered fo 20 minutes. Use to baste beef or poultry last

15 minutes of grilling.