Happea Cook

From Family Fun Magazine: It's fair to say that Jim E. has spent his life tinkering with salmon rubs and recipes. "The key is the right rub, whether you're cooking meat or fish," he says, referring to dry spice blends that are worked, or "rubbed," into the meat before grilling. "A good rub tenderizes, seasons and also seals the meat. Whether you cook it for two hours or 22 hours, when you cut it, the juices should run out." In all, he says he has more than 1,000 on file. Here's one of his favorites.

One serving is 1/8 of the large pie, or 1/2 a small pie cooked in a ramekin. If you are hungry, you may want to double up the servings.

Clean Simple Eats enchiladas with zucchini and rice stuffing.

This is the recipe Mom makes for the chicken wings and we also use it on the smoked ribs. The original recipe is found at: https://www.thekitchenwhisperer.net/2013/10/27/sticky-honey-bbq-sauce/