My pork rib recipe: Cut the membrane off and throw on your dry rub. I usually use a mixture of brown sugar (go easy, though) , garlic powder, ground black pepper, etc. to taste after slathering the meat with yellow (or brown) mustard. Add whatever you like out of the spice cabinet, but try it before you put it on the meat. For your fire, you don't want any direct flames. Some people like fruit wood, but I prefer pecan. I stay away from strong woods like oak and mesquite when grilling lighter meats. You want a nice bed of coals for your damp wood chips. Now, I use the 2-2-1 method for baby backs. Cook them on the grill heated to between 225 - 275 (depends on your grill really) for two hours with lots of smoke. You should see the meat pull back away from the end of the bone about 1/4 inch. Wrap them in foil with water, applejuice, etc. and throw them back on the grill for two more hours. Then unwrap them and let them smoke for another hour. Keep in eye on them because you'll probably need to pull them off before the hour is up. Add bbq sauce during the last 15-20 minutes. The ribs are done when you can sink a toothpick into the meat like it's soft butter. Keep lighter fluid far away from pork ribs. In fact, leave it at the store and use a chimney. Baby back ribs require nothing more than patience. A novice can come off as a grillmaster with a little patience. Have a seat outside, turn on the radio and have a six pack within arms reach. Throw the tennis ball to the dog, pull a cap over your eyes and nap, etc. Grilling is so zen, baby. My pulled pork recipe: Slather the meat in yellow (or brown) mustard. Coat in your choice of powdered seasonings, easy on the sugar. Fresh ground pepper always adds a great flavor, but remember that this is pork so don't over-do it. I almost always go with a bone-in Boston Butt Roast and turn if fatty side down at first. My rig is a vertical smoker so I can place a pan of water or apple juice under the roast, but above the flame. This eliminates the flame ups and helps to keep moisture in the smoker. Smoke it for a long time. We're talking 6 hours minimum for a small roast at no hotter than 275 degrees. Near the end, you want to keep it moist with your choice of low sugar BBQ sauce, juice, etc. You can't smoke it too long. Unlike most cuts of meat, the longer you smoke a butt roast, the more tender it gets (I know this defies logic). It is literally impossible to screw this up. Even if you pull it off too soon, it just won't shred. You'll have to slice it and it's still heaven. If you have a remote thermometer, pull it off the fire when it hits 195 degrees. For the last hour I will flip it and turn the fatty side up. I have dabbled with my own BBQ sauce a bit. I have yet to make it from scratch (tomatoes, vinegar, etc.) but one day I'll sit down a find what I'm looking for. Until then, I usually just buy a big bottle of Sweet Baby Ray's and doctor it with a little cayenne and vinegar. Also for moisture, I know people who have used beer with good results. A little beer can't hurt anything really.
Grillin Steaks: Just a light touch of worsteshire, a sprinkle of garlic, salt and pepper. About 5 minutes on a medium-hot grill. Perfection if you have a great cut of meat: I prefer a 3/4" cut of ribeye, but a T-bone will do in a pinch. Combine that with a gigantic baked potato, and you have dinner. View attachment 12064
I'm no grilling or barbecue whiz but I have come up with a great sauce for barbecue shrimp: melt 2 sticks of butter in a large iron skillet with 2 cloves of crushed garlic add a generous splash of Heinz 57 Steak sauce, some worcestershire sauce, about a tablespoon of honey, and just a touch of Pic-A-Pepa sauce., aa little Tony Chacherie's and a little black pepper. When the mixture is bubbling and the garlic is wilted add your jumbo shrimp still in the shell. Saute for a couple of minutes and then turn the shimp over. When the shrimp are a nice pinkish red peel and eat.
