Adapted from Alton Brown’s “formula.”

1c brown sugar
6Tbsp kosher salt
2Tbsp chili powder (get the good stuff or make your own)
1tsp onion powder
1tsp garlic powder
1tsp ground black pepper
1tsp cayenne pepper
1tsp ground mustard
1tsp thyme

Mix thoroughly, rub into a rack of ribs, let sit for several hours before smoking.

//edit: whoops, that should be 2Tbsp chili powder, not 1Tbsp.

Ingredients:

1 lb. pork tenderloin
Marinade or brine of choice
Hickory wood chips (May try this with mesquite)

1. Prepare marinade or brine. If brining, soak meat overnight; with marinade, at least four hours, no more than 24. The hotter your marinade, the more ass-kicking your tenderloin.

2. 1 hour before cooking, soak approximately 3 cups of wood chips in water.

3. Heat coals. Distribute over one side of grill. Sprinkle with about 1 cup of soaked wood chips.

4. Place meat on side of grill grate opposite coals, and cover grill. Grill for 30 minutes, turning and adding 1 cup additional wood chips every 10 minutes

5. Remove from grill. Wrap loosely in aluminum foil, allow to sit NO LESS THAN 10 minutes.

6. Enjoy.

1 tsp soy sauce
1 tsp cornstarch
4 oz smoked pork chop, cut into very small pieces
1 medium carrot, grated
4-6 scallions, finely chopped
2 cups green cabbage, shredded (about 3 large leaves)
1/2 tsp. freshly grated ginger
1/2 tsp. freshly ground pepper
1 egg, beaten
egg roll skins

1. Mix cornstarch and soy sauce well
2. Add pork, carrot, onion, cabbage, pepper, and ginger; mix well
3. Stirfry on medium-high heat until meat is cooked and vegetables have softened slightly
4. Put 3 tablespoons of meat mixture into egg roll skin; roll up, seal using egg
5. Deep-fry until browned, turning once.

Yum.

/edit: forgot a couple seasoning bits when I first posted this.