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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Soak wooden skewers in water for 30 minutes. Prepare medium-hot grill. Combine cumin and salt and press evenly onto both sides of pork rib chops. Add mix of vegetables and fruit to each skewer. Grill chops and kabobs for 8-9 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetable kabobs are turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking. Serve with white rice.