A male hand holding a piece of smoked rib over a plate with many ribs. These ribs were smoked using the 3 2 1 method.
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Smoking Ribs 3-2-1 Method

A smoked turkey breast with half of it sliced. There is also a bottle of seasoning used to season the turkey called spanglish asadero, citrus flavor.
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Smoked Citrus Turkey Breast

2 containers of Latin all purpose adobo and sazon seasoning
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How to make Latin dry all-purpose adobo seasoning and sazón