Dry rub Grilled Chik’en Wings

This is so easy! All you have to do is get some chicken wings and sprinkle them with Chik Bait.

What you’ll need

    • Chicken Wings (I used frozen already cut sometimes)
    • Chik Bait

Clean raw chicken wings and pat dry. Put in a bowl and Sprinkle with Chik Bait seasoning. (add a little olive oil if needed to help seasoning stick)

Chik Bait with a little Olive Oil

Chik Bait with a little Olive Oil

Spark up the grill! Grill the wings till done and eat! No dipping sauce needed here. These baby’s are Awesome!

(I add a little more Chik Bait while cooking)

inside cooking lil' chicken wings

inside cooking lil’ chicken wings

Dry rubbed with Chik Bait on the Indoor grill

Dry rubbed with Chik Bait on the Indoor grill


Wings on the outside grill

Grilled Chiken Wings whole


Tips to Create the Perfect Smoked Ribs



SMOKING:  When smoking meats such as ribs, the smoking wood you use should be used in moderation, just like salt.  Too much smoke will overpower your meat. A fruit wood such as apple or cherry is a good choice. You won’t run as much of a risk of overpowering the meat or making it bitter. Pick your wood for your meat.

Ribs on the smoker

COOKING TIME:  For cooking times longer than 2 hours, most meat will benefit from wrapping in foil. For example, a pork rib that will take 4 to 5 hours to cook should be wrapped after 2 ½ hours.  This will help tenderize the meat, and maintain the moisture. It wont be dry.

FLAVOR FOR THE MEAT:  Season the ribs with Swimmin’ in Smoke’s Radical Rib rub before cooking. Feel free to add a couple of tablespoons of apple juice, grape juice, or even cola to add some flavor and to help achieve that beautiful tenderness you are looking for in the perfect rib. (and, despite what you may have heard, “fall of the bone” ribs are overcooked. Look for a rib with a bite that pulls cleanly from the bone and doesn’t take all of the meat with it!). Also remember that yellow mustard is your friend!  A light coat of mustard will help tenderize as well as adding some flavor- but you won’t get the “mustard” taste.


SAUCE: If you want to add sauce, only add it during the last few minutes of cooking and allow it to “set” on the meat.  Sauce your ribs and put them back on the cooker for around 10 minutes. Too much heat or adding sauce too quickly will over caramelize the sauce and add that burnt sugar flavor.

20130527_175553My Ribs on the grill

GRILL: Almost any grill can be made into and indirect smoker for longer cooking times.  For a charcoal grill, simply build your fire to one side of the grill and cook on the other.  Placing a small pan with water or apple juice underneath your food will also help with this effect. Or use a smoker.

Charcoal on 1 side of grill 20150118_165026

TEMPERATURE: For most rib recipes, 250 degrees is a great temperature for smoking.  At this temperature, a St. Louis cut rib will cook in approximately 5 hours, wrapping it after 2 ½ hours, and you will have that juicy, tender perfection your looking to serve! Remember, there are many ways to cook ribs, this is just some tips that I have


Have you ever wondered where the ribs come from? What is the diference bettween baby backs and spare ribs?


SinS BBQ Chicken Legs (with Smokey Dave’s BBQ Sauce)  


Get some chicken legs (We do a family pack of 12 or so)


Sprinkle with Chik Bait


Go get the grill ready


Grill until almost done


Brush on Smokey Dave’s Bird Bath BBQ Sauce


Grill for 2 minutes while turning


Brush on some more BBQ Sauce


Grill for 2 minutes while turning


Brush on some more BBQ Sauce


Pull chicken off and serve!

Look out! Your kids will love this BBQ Chicken



Look! It has a handle!



SinS Ҡicƙ’en Ƈhicƙen

What you’ll need,

4 bone in, skin on, chicken thighs (or whatever chicken you prefer)

2 Tbsp. Swimmin’ in Smoke Chik Bait

1 Tbsp. Swimmin’ in Smoke hot Chik Bait

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

4 Tbsp. chopped scallions

4 Tbsp. beer

4 Tbsp. water


Mix all ingredients in a zipper top bag. Kick'en Chicken marinade

Put in refrigerator for at least 2 hours.

Mix occasionally.

Grill or bake chicken to your liking! (I like crispy)

(Discard remaining marinade or boil and add to top of chicken)