After smoking some ribs for Christmas Eve, and portlandpiper told me he was planning on pizza for Christmas Day, I decided to try making some pizza with the leftover ribs. Sometimes ideas in the kitchen work out way better than planned, and this is one of those times. The juicy shreds of pork, with the spicy sweet dry rub on the ends, made for an incredibly tasty pizza. I went light on the sauce, and chose smoked mozzarella, cheddar and provolone as my cheeses of choice. Pizza restaurants are really missing out by not including this on their menu.

I'm not including any specific quantities in this recipe, because people all seem to have their own preferences when making pizzas. I've included links to my crust and sauce recipes if you want to try my favorites.

I've made variations on this recipe several times in the past, and decided that it would be a good choice to inaugurate my new smoker. On Christmas Eve, with snow all around and the temperatures hovering right at freezing, the thermostatically controlled, insulated smoker did an amazing job. This is a straight forward, simple dry rub recipe that I adapted from the Smoke & Spice cookbook for my slightly spicier tastes. When I make this recipe, I usually make half of it dry, and the other half gets a BBQ sauce mop during the last hour of cooking. Why pick wet or dry when you can have both?