How Low Can You Slow, Boise, ID (2026)

01/23/2026

Super Simple Ribs

I’ve been cooking ribs this way for years, and it doesn’t get much easier. These are perfect for a relaxed cook using ingredients you probably already have in the kitchen.

I served these with baked beans and funeral potatoes, which is an Idaho classic. Cooking everything on one smoker was easy thanks to the rack system. The extra space lets you run multiple dishes at once, and the sliding racks make it simple to reposition everything as it cooks.

2 racks ribs
Pigasus Rub
2 C ketchup
2 C brown sugar
Optional: ½ C apple juice

Start by prepping the ribs. Trim off any large pockets of fat and remove the membrane. My new boning knife from made this easy. Season generously on all sides with Pigasus Rub. This is a classic sweet pork rub and works really well here. You can grab it through the link in my bio.

Preheat smoker to 250F. I ran cherry pellets for this cook since they give great color and a mild smoke flavor. Place the ribs on the grill bone side down. Smoke for about 2.5 hours. You are looking for good color and for the rub to dry slightly. When they are ready for the next step, the ribs will be a rich red color and the rub will not stick to your finger. If you are cooking beans, this is a great time to place them under the ribs to catch the drippings and add flavor.

Mix the ketchup and brown sugar. Lay a double layer of heavy duty foil. Place the ribs bone side up, add half of the sauce to each rack, and wrap tightly.

Return the ribs to the grill and cook until they reach your desired tenderness, usually another 2.5 to 3 hours. To check tenderness, lift the ribs from the middle with tongs. If they bend into a U shape, you are there.

Remove the ribs from the foil and return them to the grill bone side down for 15 to 20 minutes. You can brush on some of the remaining sauce if you want. Spraying with apple juice is optional but helps give the ribs a nice glossy finish and smooths out the sauce.

Once the sauce has set, pull the ribs and let them rest for about 20 minutes, loosely tented in foil. Slice between the bones and serve right away.

12/24/2025

Comfort food just hits different when it’s tied to someone you love.

My wife recently found a stack of her grandmas old recipe cards, so of course I had to start cooking. I landed on her chicken pot pie because it’s already a favorite, but I gave it a few small upgrades, including using Chicken Bone Broth.

Zoup Bone Broth is something I’ve used for years and genuinely stand behind. They use fresh, high-quality ingredients that create a rich, complex flavor most brands miss. It’s also easy to find in stores across the U.S. I usually toss a couple bottles into my order.

A great chicken pot pie should be simple, rich, and comforting. There aren’t many ingredients, so each one has to pull its weight and work together to elevate the whole dish.

Make sure you save this recipe, so you can make it yourself.
- 2 boneless chicken breast
- 3 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 1 t garlic, minced
- 1 t dried thyme
- 1/4 C AP flour
- 1/2 C cream
- 1 C chicken bone broth
- 1/2 C frozen peas
- 2 T fresh parsley, finely diced
- 2 unbaked pie crusts
- Salt & Pepper to taste

1. Preheat smoker to 250F and place on your favorite smoking wood.
2. Season chicken on all sides with salt and pepper and smoke until chicken hits 165F internal temperature. Remove from smoker.
3. Increase smoker temperature to 425F.
4. In a large skillet, sauté onions and garlic for 5 minutes. Add celery and carrots, cooking until onions are translucent and carrots have begun to soften. Add chicken & thyme. Season as
needed.
5. Add flour, stirring until no dry flour remains. Add cream and Zoup Chicken . Cook until thick.
6. Remove from the heat. Add peas and parsley. Let rest for 20 minutes.
7. Place pie crust into a 9-inch pie plate. Spoon cooled filling into the crust. Add pie crust top and seal edges. Brush top with whisked egg. Cut 3 or 4 slits in the top.
8. Smoke for 30 minutes before resting 15-30 minutes. Slice & serve

foodie

12/23/2025

Do you know the secret?!

These wings have everything you want in a good chicken wing. They are Smokey, crispy, sweet, salty and have so much flavor, you won’t be able to put them down.

I make a lot of food and these are genuinely the best recipe I have tried out in a while.

The secret to these wings is the smo-fry technique. We smoke them until they are mostly cooked and then we deep fry them at a high temp for just a couple of minutes until they are super crispy. It makes them juicy on the inside and ultra crispy on the outside.

The fryer I used is from . It’s an 18 qt fryer and perfect for a job like this. Enough room for a bunch of food, but doesn’t require so much oil that it’s not worth it for a recipe of this size.

Marinade:
3 cloves garlic, minced
Juice of 1 orange
1/2 C soy sauce
1 T Rice Wine Vinegar
1/4 C Olive Oil

Marinade 2-4 hours in a ziplock bag. Discard liquid and pat dry. Smoke at 250F over your favorite hardwood. I used Oak.

Once wings hit 140F remove from smoker. Heat oil in the to about 375F. Cook wings for 2-3 minutes until crispy and they are a minimum of 165F.

Sauce
3 T butter
3 cloves garlic, minced
1 T ginger
1 T black pepper
1 t sesame oil
1 T soy sauce
Juice 3 oranges
Zest 1 orange
1/3 C honey

Add butter to skillet on medium heat. Saute garlic, ginger and pepper. Add remaining ingredients and cook until sticky and thick. Add wings and coat thoroughly.

Top with extra orange zest and serve immediately.

Shout out to for inspiring this recipe.

12/22/2025

It’s Tailgating season and here are some of my favorite recipes!

I cooked these recipes on the which made it super easy. It connects right into my Hitch and was super secure while driving. When I arrived, I just unlatched it and opened it up for cooking. The cutting board attachment goes right onto the swinging arm, making it super easy to prepare the recipes on site.

Simple

Half onion, diced
2 cloves garlic, minced
1 can diced tomato with chilis
1lb ground beef
2 1/2 T Chili Powder
1 T Sugar
1 t Cumin
2 t Goodboy Rub
In a skillet, over medium heat, saute onions and garlic until browned and soft. Add ground beef and saute until browned. Add tomato’s and remaining ingredients. Cook on 250F-300F for an hour or so, stirring regularly.

Smoked Queso

2 lbs Valveeta
8 oz cream cheese
Leftover brisket (about 10 oz)
2 cans diced tomato with chilies
1 can evaporated milk
1 cup sharp cheddar cheese
1 onion diced and sauted until soft and browned
1 T Goodboy Rub

Add all ingredients into a large pan and warm for about 1 hour at 250F-300F, stirring regularly. This is also great as a queso dip. If it is too thick, thin it out with some half and half.

Serve with your favorite hotdog/bratwurst.

12/07/2025

Epic night , enjoying some amazing food with great people from here in . Chop Shop just expanded their space within and is a must check out location!

Thanks so much to Scott and Crystal Wink from for putting together such a great crew and a great event. Check them out for info on all the best places to eat in Boise.

Chef Kris Ott put together an incredible coursed menu including some truly spectacular dishes. Some of my stand out favorites included:
- Coppa and pepper Jelly Crostinis (coppa was made in house and aged 15 months)
- Mini Scotch eggs, made with quail eggs
- Smoked acorn squash with goat cheese, candied pecans and pomegranate
- lamb chops with chimichurri and a white bean ragu that included some amazing mushrooms from

Was great to connect with so many amazing local people! .reiss.creative

11/24/2025

Smoked Turkey Breast just in time for

This technique is really easy and produces a consistently great result. Shout out to for sharing this process. It has been my go to recipe ever since.

I used my for this one, as the flavors work perfect. It is a fairly traditional sweet rub with flavors like paprika, garlic, onion, brown sugar and salt. It works great for this recipe, especially when giving it an extra hit of black pepper.

I used along with some of their cherry wood blocks. In my opinion, the combo gives a great flavor to poultry and the JD charcoal burns consistently throughout the full cook.

Cooking poultry requires an accurate thermometer, because it’s all about temperature. I like my Thermapen for shorter cooks like this one. Share this recipe with someone cooking this Thanksgiving and let me know how it goes!

11/20/2025

Easy and delicious Prime Rib recipe!

If you are sick of boring old and are looking to make something this that people will really enjoy, this is the recipe for you.

This incredible Prime Rib comes from . They are a family run ranch out of Montana that is producing some incredible beef.

A great Prime Rib has a few rules for success:

1. Start by selecting a great Prime Rib, like this incredible roast from . Look for great marbling, a nice even shape and a nice thick cap.
2. Always choose a Prime Rib with the bones still attached.
3. Before smoking, slice 2/3 of the way down the bones and then use butchers twine to keep the bones held tight against the meat. It makes it so easy to slice once cooked.
4. Trim off the thick pieces of fat, to help it render better during the cook.

For this one, I basted it with a simple butter bath. This helps to add more flavor and complexity to the beef.

- 1 stick butter
- 1/2 shallot, minced
- 6 cloves garlic, minced
- 2 sprigs flat leaf parsley, finely diced
- 2 t black pepper
- 1 T dried thyme
- 1 T fresh rosemary, finely chopped
- Zest and juice of one lemon
- Zest and juice of one orange

To cook:
1. Preheat smoker to 225F. Use wood chunks or pellets like Oak or Hickory.
2. Prepare the roast by removing any thick fat. French the bones if desired. Slice 2/3 of the way down along the bones and then truss the roast with butchers twine.
3. Season all sides with your favorite beef rub. I used my Grim Reaper Rub.
4. Smoke until the Prime Rib hits your desired internal temperature. For me that is 130F. It takes about 40-45 minutes per pound for this doneness.
5. Remove from the heat and rest for 30 minutes. If desired, exterior of the roast can be seared right before serving.
6. Slice across the roast, about 1/4-1/2 inch thick and serve immediately.

11/17/2025

For anyone craving real Thanksgiving comfort food… this one’s for you.

Once again, it’s me (Jared’s wife) and this is a takeover!

If you want to make these recipes, drop the word TURKEY in the comment section below and Jared will send you a DM with a link to the website. While you are there,
check out some of their other delicious recipes, celebrating dairy products from Idaho & Utah.

The star of this video is the compound butter . Normally turkey isn’t my thing, but I really enjoy this recipe. The butter mixture ads a bunch of flavor to the meat and the butter-soaked cheesecloth keeps it super juicy -while adding even more flavor!

These recipes are all great on their own, but for a truly unbelievable meal, try making them all together. You will love it!

Happy Thanksgiving!

11/14/2025

What’s your favorite bite of ?

10/31/2025

Rate these ribs out of ten! Would you make them yourself?

There is nothing I love more than a beautiful, ruby red rack of pork ribs.

This recipe is a riff on my competition rib recipe. They are super flavorful and look amazing. Because they are for a competition, they utilize a lot of ingredients, but don’t let that hold you back. It’s totally worth it.

Seasoning:
garlic jalapeño rub, honey rub, pecan rub, Pigasus rub

Sauce:
sweet sauce and tangy vinegar sauce

If you want to make this yourself, let me know in the comments below and I’ll send you my full recipe.

How Low Can You Slow

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