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  1. Remove husks from 2 dozen ears of corn

  2. Boil water 6 quarts in large pot

  3. Put corn in cooler (YETI or equivalent)

  4. Pour boiling water over corn 

  5. Rest for 45 minutes with lid closed

  6. Drain cooler or serve with tongs

  7. Dip corn into butter bath (2 tubs i cant believe its not butter, 4 sticks butter)

  8. Coat with SmokinGhostBBQ rub

  9. Optional: coat with mexican shredded cheese


  1. Melt 3 sticks butter in bowl

  2. Add 5 cups of your favorite nuts (pecans, cashews, almonds, peanuts..)

  3. Mix nuts and butter

  4. Spread nuts onto cookie sheet or disposable pan

  5. Shake SmokinGhostBBQ rub over nuts covering evenly

  6. 2 cups of brown sugar (use sifter if you have one) and cover nuts evenly

  7. Cook in smoker for 45 minutes at 275 degrees

  8. Let sit for 6 hours

  9. Enjoy

SmokinGhost BBQ on Salmon

  • Here is our favorite - adjust as you like: I smoke Salmon on my grill on a cedar plank.

  1. soak the cedar plank for 90 minutes prior to cooking. 

  2. wash the Salmon with cold water and dry with paper towels. 

  3. apply a medium amount of SmokinGhost Steak & Brisket Rub over the face of the Salmon. 

  4. lay it skin side down on the cedar plank. 

  5. cook on indirect heat for about 25 minutes or until the temperature of the Salmon has reached 135 degrees F. Enjoy ! 

  6. optional orange glaze - 1/3 cup orange juice - no pulp, 1/4 cup light brown sugar, 2 tablespoons bourbon, bring to a low boil take off stove and rest, apply to salmon just after taking off grill

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