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Trim two rack of ribs to your liking.

Season with salt, pepper, paprika (for color) 

Slow smoke ribs at 225 degrees (I like to use applewood) between 5-7 hours

Spritz your ribs with a mixture of apple juice and apple cider vinegar every so often.

You will know they are done when you can pick up the ribs from one end holding about 3-4 ribs with tongs or hands and begin picking straight up. What you want to see is the meat starts to crack and separate where it is being bent. We do not want fall off the bone ribs but the meat to come clean off the bone when you bite it.

Now here is where I like to transport my ribs to the gas grill and brush on my Mickey Jo's BBQ Sauce and caramelize each side just a little bit without burning the sauce on there.

let the ribs rest 5- 10 minutes before slicing two ribs at a time.

ENJOY!

Grab a package or two of the most plump chicken legs you can buy.

Lay them out on a sheet pan and season them well with Johnny's Season Salt.

Heat your Charcoal or Gas grill to a medium heat (350) and lay out your chicken. Know where your hot and cooler spots are on your grill, if you  see chicken cooking faster in one spot switch your chicken around so all cook evenly. Spritz your chicken now and again with Apple juice/Apple Cider Vinegar mixture. 

Cook the legs until you see clear liquid and the meat is pulling away from the bone a little bit (the temp needs to be above 165)

Brush your Mickey Jo's BBQ Sauce liberally on one side of the legs, turn them over and do the other side while the bottom caramelize and turn them again so both sides are glazed on good without burning the sauce on there.

Take the Chicken legs off the grill and let sit for 5 minutes before digging in and letting the sauce run down your chin.

ENJOY!