The Grilling Web

Cut slits deep into pork and rub with the salt, pepper and garlic.

Soak hickory chips in water, place in alum foil, seal tightly, poke holes around the top, and place over coals.

Cook for 6 hours or more until done.

****I usually, the last hour or so, place the roast in cast iron skillet covered, in oven at 250, and let it cook till it falls off the bone.

And serve with your favorite bbq sauce on the side.

BTW, the drippings from skillet makes wonderful gravy for leftover open face pork sandwiches.

Ribs

Keith Beasley - Southlake, TX

    Preheat oven to 350. Rinse and cut in ¼ or 1/3 (3 to 4 rib bones per section) and place into a throw away baking pan. Freeze what you don’t cook for another day. Salt and Pepper to likin' and rub one LARGE-BIG pinch of dark brown sugar per section. Add ¼ to ½ cup of water to bakin' pan. Bake for 2 hours, if you forget about’m 3 hours is OK.

    Remove from oven, pour off the aujus and pour on Oklahoma Joes Original BBQ Sauce (note: it’s good for cookin' but not good for dippin'), or your favorite cooking BBQ Sauce, to give them a nice coverin' then let them rest while you enjoy a nice cold beverage and let the grill warm up. Grab you favorite pair of tongs and when the grill is ready place the ribs meat side up and char the underside then char the meat side to caramelize the sauce. Caution in letting them stay on for too long, remember the ribs are already cooked.

    To add additional flavor soak a large hand fill of wood chips in a small aluminum pan (pecan tart pie pan), pour off the water and place as close to the burners as possible without burnin' yourself for a nice smoky flavor while charring.

Enjoy,

Keith Beasley

P.S. - Try lamb chops rubbed with rosemary and olive oil. If you’re not into lamb try rosemary and chicken on the grill.