Barbecue Pork

Recipe Titles:

Apple City Barbecue 1994 M.I.M. Winner
Authentic Carolina Pork Barbeque
Authentic Southern Style Barbecued Ribs 
Barbecued Pork #2
Barbecued Pork Chops #1
Barbecued Pork Strips
Barbecued Spareribs #3
Barbeque Pork
Barbequed Ham - Ala Starzingers
Barbequed Pork Chops
Barbequed Pork Ribs/Currant Glaze
Barbequed Ribs, Missouri-Style
BBQ Pork Roast
BBQ Ribs 1991 M.I.M. BBQ Contest Winner 
BBQ'd Baby Back Ribs #4
BBQed Chile-Marinated Pork Spareribs
Boneless Pork Loin
Bourbon &amp; Honey Smoke-Roasted Pork Tenderloin
Bubba Tom's Eastern North Carolina Style BBQ(Short)
Bubba Tom's Eastern North Carolina Style BBQ (Long )
Charlotte Pork Sandwich II
Curing Hams
Curing Pork Virginia Style
David's Barbeque Ribs
Drunken Spareribs
Flesh of the Pig Ala Bob Greenberg
Ginger Sherry Pork Chops 
Grilled Pork
Harbor Village BBQ Pork
Javanese Pork Sate 
Luau Pig
Luther's Barbecued Ribs
Pecan Smoked Tenderloins
Pork Baby Back Ribs
Pork Ribs
Pork Roast Barbeque
Rattlesnake Ribs
Rick Day Ribs Recipe &amp; Cooking Hints 
Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Slow Cooked Barbecued Spareribs
Slow Cooked Ribs
Southern Spareribs
Spicy Pork Steak
Sweet &amp; Sour Pork Ribs
Sweet-Sour Barbecued Ribs
Tasso
Vic's Spare Ribs
World Championship Barbequed Ribs



Recipes:

  Apple City Barbecue - 1994 Memphis in May BBQ Winner
 
----------------------------------DRY RUB----------------------------------
     10 tb Black pepper                        5 tb Garlic powder
     10 tb Paprika                             3 tb Celery salt
      5 tb Chili powder                        1 tb Dry mustard
      5 tb Red pepper                    

--------------------------------FINISH SAUCE--------------------------------
     32 oz Hunt's Ketchup                      8 oz Apple cider vinegar
      8 oz Soy sauce                           4 oz Apple juice
      4 oz Worcestershire sauce                1 tb White pepper or to taste
      1 tb Garlic powder                  
 
  Mix dry rub ingredients.  Rub into pork ribs.  Put rubbed ribs into the
  refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a
  boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious
  apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook
  prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200
  degrees.  Baste occasionally with warm apple juice. Use soaked apple wood
  chips in the fire to create a sweet flavor. About 30 minutes before
  serving, brush ribs with finish sauce. Right before serving, sprinkle on
  dry rub.  Serve sauce on the side. TIP: Don't rush the cooking process.
 

 

 
  Authentic Carolina Pork Barbeque

      1    Pork butt (shoulder)                6 oz Chili sauce
      1 ga Cider vinegar                   1 1/4 oz Crushed red pepper flakes
     10 oz Worcestershire sauce           
 
  Mix all sauce ingredients together.  Use as a basting sauce for the meat.
  
  The pork has to be barbecued - that is, cooked long and slow over a real
  wood fire, preferably hickory. Temp should be around 220 degrees, and it
  takes at least 1-1/2 hours per pound, or until internal temp. reaches
  150-160 degrees.  Needless to say, this is difficult to accomplish in the
  average backyard Weber kettle, although it can be done. It has to be served
  on a CWB:  Cheap White Bun.  After that, the only question is "with or
  without?" Sweet cole slaw on top, that is.
  
    From: D_swartz@gate.Net (Debbie Deneese
 

 

 
 Authentic Southern Style Barbecued Ribs (Secret Recipe)

--------------------------------SECRET SAUCE--------------------------------
      1    Bottle ketchup, 32 ounce            2 lg Lemons, sliced
           -large size (Heinz is my                 Tabasco hot sauce to taste
           -favorite)                               -(3 drops to 1/2 ts)
    2/3 sm Jar prepared yellow mustard              Ground black pepper to
           -(ie. French's)                          -taste (lots of it)
    1/2 lb Dark brown sugar                         No salt (plenty in the
    1/3 lg Onion, chopped coarsely                  -ketchup)
      3 tb Distilled white vinegar        
 
  Preparation time:  1/2 day, but constant attention is not required.
  
  Simmer the sauce, stirring until the sugar is melted.  Then, stir
  occasionally for a few minutes while the oil is drawn out of the lemon. Do
  not allow to scorch.  Remove from heat and set aside.
  
  Broil the ribs flesh side up until browned.  Turn and cook flesh side down,
  brown again.  Now brush both sides with some of the sauce and cook on each
  side for five minutes.  Do not let them burn or blacken! The RIBS at this
  point look good, but they are still raw.
  
  Cut the ribs apart and dip each rib in the sauce.  Pile the ribs high on a
  full-sized oven broiler rack and pan, and pour any remaining sauce, less a
  cup or so, over the ribs.
  
  Cover the ribs with heavy-duty aluminum foil, tucking in around the
  outside edge of the pan to make an airtight container. Cook in the oven at
  325F for 2 hours.
  
  Remove from oven and open very carefully.  Beware the live steam that will
  rush out.  Allow to sit, opened for a few minutes.
  
  The end result is smoked, steamed, tender meat which falls from the bones.
  All fat is rendered and drains into the pan.
  
  Use leftover sauce when warming over the second day.
  
  SAUCE VARIATION: Molasses, tomato paste, onion, spices
  
  Unfortunately I don't have anyplace to grill outdoors so can first part of
  the recipe (which calls for outdoor grilling) be substituted by putting the
  ribs in the oven?
  
  Rinse and dry ribs; then cut apart.  Heat about 3 cups oil in a wok. When
  very hot, add ribs in small batches and fry until brown and crispy, about 5
  minutes.  Remove and drain.
  
  [They are absolutely delicious at this point.  Once I forgot to make the
  sauce until I was half done eating the ribs!  They're great served at this
  point with various Chinese dips ++mustard with a dish of chopped scallions,
  hoisin sauce, chili sauces, etc.  S.C.]
  
  Combine sugar, vinegar, salt and soy sauce.  Remove oil from wok; return
  wok to stove and turn heat to high.  When hot, add vinegar mixture. Cook,
  stirring, over high heat until syrupy.  Add ribs; toss in the mixture until
  well coated.  Serve warm or at room temperature.
  
  San Francisco Chronicle, date unknown...
  
  I have never tried that, but I suspect a compromise could be worked. Most
  of the actual cooking occurs during the oven portion.  The purpose of the
  outdoor grilling is to both sear and seal the meat, and impart the unique
  flavor of barbecue to the ribs by exposing it to the smoke created when the
  drippings from the meat vaporize on the hot briquettes. An additional (and
  desirable) flavor is also imparted to the meat if real charcoal briquettes
  are used.
  
  The addition of the "Secret Sauce" during the last portion of the outdoor
  phase also contributes to the taste.
  
  As a non-outside alternative, I would suggest oven broiling of the ribs as
  a substitute for the outdoor searing.  During the final portion, the
  coating of the slabs could still be done (the 5 minutes per side part).
  
  To possibly aid in giving a barbecue-like flavor, a drop or two of liquid
  smoke could be added **only** to the small portion of the sauce that is
  used to coat the ribs during the searing process. There's a possibility the
  time under the broiler may need to be shortened when compared with the
  outside method.
  
  Liquid smoke is a very potent ingredient, and I have never found it
  satisfactory for my own use.  Obviously, some must, as it is still sold. As
  a rule of thumb, I would advise forgetting about the amount recommended for
  use on the bottle, and if in doubt, "use less". Then, following the oven
  broiling, you can continue by cutting the ribs apart, and continuing by the
  recipe.
  
  Posted by Stephen Ceideberg; October 5 1992.
 

 

 
 Barbecued Pork #2

           -Dottie Cross TMPJ72B               3    Drops red food coloring
      3 tb Honey                                    -(optional)
      2 tb Commercial hoisin sauce             2    (3/4-pound) pork tenderloins
      2 tb Reduced-calorie catsup            1/4 c  Reduced-calorie catsup
      1 tb Low-sodium soy sauce                2 tb Sesame seeds
    1/8 ts Chinese five-spice powder      
 
   Combine first 6 ingredients; stir well, and set aside.
   Trim fat from pork, and place in a large shallow dish.
   Pour honey mixture over pork. Cover and marinate in refrigerator 8 hours,
  turning pork occasionally.
   Remove pork from marinade, reserving marinade. Place pork on a
  microwave-safe roasting rack. Cover with wax paper, and microwave at MEDIUM
  HIGH (70% power) 7 minutes. Brush pork with reserved marinade; rotate rack
  a quarter-turn. Cover and microwave at MEDIUM HIGH 6 to 8 minutes or until
  meat thermometer registers 160 degrees; set aside. Place remaining marinade
  in a glass measure; microwave at HIGH until mixture boils. Brush over pork;
  cut into 1/4-inch slices. Serve warm with catsup and sesame seeds.
   Yield: 12 appetizer servings (serving size: 1-1/2 ounces pork, 1 teaspoon
  catsup, and 1/2 teaspoon sesame seeds). 102 calories, 2.8 grams fat (0.8 g
  sat, 1.2 g mono, 0.6 g poly), 40 mg cholesterol, 169 mg sodium. Source:
  "Cooking Light" magazine - January/February, 1993 Reformatted by: CYGNUS,
  HCPM52C
 

 
 Barbecued Pork Chops #1

      6    Pork chops                               -brandy or rum
           TIPSY MARINADE:                     3 tb Dark soy sauce or 2 tb
      3 tb Barbecue sauce (tomato                   -oyster sauce
           -based)                           1/2 ts Five spice powder
      3 tb Sugar                             1/2 ts Salt
      2 tb Dry sherry, gin, whiskey,           1    Garlic clove, mashed.
 
  Mix all the marinade ingredients together and pour over pork chops.
  Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated.
  Barbecue pork chops for 15 minutes on each side, basting with leftover
  marinade every few minutes.  Serve 4-6.  Can substitute chicken.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 

 
Barbecued Pork Strips

      2 lb Boneless pork butt            

----------------------------------MARINADE----------------------------------
      2 tb Light soy sauce                     1 tb Brown bean sauce
      2 tb Chinese rice wine                   1 tb Hoisin sauce
           -or dry sherry                      1 tb Red bean curd
      2 tb Sugar                               1 ts 5-spice powder
      1 tb Minced garlic                 

-------------------------------BASTING LIQUID-------------------------------
      3 tb Malt sugar or honey                 3 tb Boiling water
 
  CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
  strips. Put the strips in a bowl with the marinade and mix well to coat
  them thoroughly. Marinate at room temperature for 3 hours, or overnight in
  the refrigerator. Remove the pork from the marinade and baste the strips
  with the malt-sugar mixture. Use curved skewers (available in Chinese
  cookware shops and some restaurant- supply stores) to hang the meat from
  the top shelf of the oven over a large pan filled with water to a depth of
  1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with
  the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes
  to finish the pork. When the pork is cool enough to handle, cut it into
  1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a
  main course accompanied by vegetables, 8 to 10 as an appetizer.
 

 
 Barbecued Spareribs #3

  3 1/2 lb Pork ribs                          12 ts Freshly ground black pepper
      2 ts Salt                          

----------------------------TANGY BARBECUE SAUCE----------------------------
  1 1/2 tb Peanut oil                          1 tb Orange zest
      2 tb Finely chopped shallots             2 tb Chinese chili bean sauce OR
      2 tb Finely chopped scallions            2 ts Satay paste
      1 tb Finely chopped garlic               2 ts Tomato paste
      1 tb Finely chopped fresh ginger         1 ts Chinese white rice vinegar
      2 tb Fine chopped fresh cilantro              - or cider vinegar
      3 tb Finely chopped fresh chilis       1/2 c  Orange juice
      2 tb Rice wine or dry sherry         1 1/2 tb Light soy sauce
      3 tb Hoisin sauce                    1 1/2 tb Dark soy sauce
      2 tb Sugar                               1 ts Salt
      2 ts Chinese sesame oil                  1 ts Freshly ground black pepper
 
  PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in
  a baking dish and cook for 2 hours to render the fat and tenderize the
  meat. Remove the ribs from the dish, drain the fat and set aside. Heat a
  wok or large frying pan and add the oil. Quickly add the shallots,
  scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of
  the sauce ingredients. Reduce the heat and simmer the sauce gently for 15
  minutes. Allow the sauce to cool. (These steps can be done hours ahead or
  even the night before.) When you are ready to cook the ribs, smear them
  with the barbecue sauce. Make a charcoal fire and, when the coals are ash
  white, grill the ribs, basting with any remaining sauce. Cook the ribs for
  5-to-10 minutes on each side, depending on thickness. Serve immediately.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 

 
 Barbeque Pork

      1 lb Pork tenderloin                     1 ts Dark soy sauce
      2 tb Honey                               1 tb Sherry
      3 tb Light soy sauce                     1    Clove garlic; mashed
      2 tb Hoisin sauce                        1 tb Sugar
      2 tb Catsup                         
 
  trim meat and cut into strips about 2" wide and 6" long. Combine remaining
  ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with
  steel hangers and hang onto top rack of oven over shallow roasting pan
  containing a few inches of water. Preheat oven to 425 for 10 minutes. Roast
  pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
  heat to 325 and roast 5 minutes more.  Slice each strip diagonally against
  the grain into 1/4" pieces. Serve cold. Dip with Chinese hot mustard and
  sesame seeds. I LOVE THIS RECIPE! Mike Crouch
 

 
 Barbequed Ham - Ala Starzingers

      1 ea Cured ham, about 7 pounds           2 oz JD sour mash whiskey
      1 tb Cinnamon                            2 tb Brown sugar
      1 ts Dry mustard                       1/2 ts Molasses
      1 tb Ginger                            2/3 c  Wine vinegar
    1/2 ts Cloves, ground                           Pineapple juice
 
  Make your fire of prune or fruit wood, approximately two or three inches in
  diameter, and enough charcoal to keep the bed of coals at an even heat.  If
  ham still has some of the rind, cut it off.  Leave fat on and score.
  
  Place ham in cooker, and cook it about the same length of time you would
  bake it (follow directions on label for  the type of ham you have).  Baste
  ham as it cooks.  The outside fat will char black, but don't let that worry
  you.  Just don't let it burn.  Keep the fire constant.
  
  When ham is done, break off charred fat with a knife.  Put back on cooker
  for another 10 or 15 minutes and use up remainder of basting sauce. Remove
  ham, cut off excess fat, slice, and serve.....
  
  Basting Sauce:
  
  Place the cinnamon, mustard, ginger, and cloves in a mortar, or small jar,
  and cover with the whisky. (The alcohol will dissolve the essential oils,
  and that's what gives the flavor).  Let set for an hour or so.  Put the
  brown sugar, molasses, and vinegar in a pint jar.  Grind the spices with a
  pestle, or stir well, and add to the vinegar-sugar solution.  Pour in
  enough pineapple juice to make a pint.  Stir well.
  
  Now your are ready to paint your ham.  Mix the sauce each time you baste,
  so that the spices are evenly distributed.  Don't leave any dregs in the
  jar, put them all on the ham to get the full, spicy flavor.
  
  By "Carey W. Starzinger"  on Jul 10, 1997
 

 
 Barbequed Pork Chops

      4    Large pork chops                         Celery salt
           Barbeque seasoning                       Paprika
           Garlic salt                              K.C. masterpiece sauce
 
  Rub chops with seasoning and add garlic, celery salt. Sprinkle paprika and
  smoke on coals for 20 min. low heat. Increase heat for about 40 min. Baste
  during last few minutes with sauce.
  
  Typed by  Annette Johnsen Source: Kansas City Barbq. Society
 

 
 Barbequed Pork Ribs/Currant Glaze

      1 ts Ground ginger                       1 ts Salt
      1 ts Ground coriander                    3 lb Pork loin back ribs or
    1/2 ts Paprika                         1 1/2 lb Spareribs
    1/4 ts Pepper                        

-----------------------------------GLAZE-----------------------------------
    1/2 c  Red currant jelly                   1 tb Dijon mustard
      3 tb Orange juice                             Thin orange slices,garnish
      1 tb Lemon juice                    
 
  Combine the first five ingredients and rub on the meaty side of the ribs.
  Cover and refrigerate for 2 hours.  An hour or so before serving, start
  cooking ribs 10 to 12" from coals (or under broiler) turning from time to
  time.  Pork will take 60 to 70 minutes to cook depending on the thickness.
  Meanwhile, heat to combine red currant jelly, orange and lemon juice with
  mustard.  Brush ribs with the glaze during the last 15 minutes of cooking.
  Garnish with orange slices.
 

 
 Barbequed Ribs, Missouri-Style

      2 tb Salt                                2 tb Chili powder
    1/4 c  Sugar                               4 tb Paprika
      2 tb Cumin, ground                       2 ea Racks of 3/down pork ribs**
      2 tb Pepper, black, fresh ground   

-------------------------------BASTING SAUCE-------------------------------
  1 3/4 c  Vinegar, white                      1 tb Salt
      2 tb Hot pepper sauce                    1 tb Pepper, black, fresh ground
      2 tb Sugar                          
 
  The term "3/down" refers to the weight of the ribs.  In this case, it is
  three pounds or less for each slab of 10 to 12 ribs.
  
  Combine salt, sugar, cumin, pepper, chili powder and paprika to make
  barbeque rub.  Rub ribs thoroughly with this mixture.  Place ribs on baking
  sheets and cook in 180 degree oven for 3 hours.  Do not turn; slow cooking
  infuses spices.
  
  Remove from oven.  (ribs may now be covered and refrigerated up to 2 days
  before grilling)
  
  Use very low charcoal fire with rack set as high as possible.  Grill ribs 5
  minutes to 30 minutes per side, depending on heat and temperature of ribs.
  Ribs should have light outer crust and be heated throughout.
  
  If you prefer juicy ribs, coat with basting sauce just before removing from
  grill.  Otherwise serve dry with sauce on side.  Remove ribs from grill,
  cut in between bones and serve.
  
  Note:  Recipe is easily halved or doubled.  Keep 2:1 proportion of sauce to
  rub.
 

 
 BBQ Pork Roast

      3 lb Pork, Center cut loin               8    Peppercorns
      1 tb Sage                                1 tb Season salt
      1 ts Allspice                            1 c  Applesauce
      1 ts Coriander                         1/2 c  Brown sugar
      1 ts Nutmeg                         
 
  Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in
  food processor.   Pulse until spices are combined.
  
  Pat dry pork roast and press spices on fat cap of roast.  Roast in dome BBQ
  grill until 160F. internal temperature with indirect roasting. This can be
  done with a pan directly under the roast and coals placed on either side of
  pan.  Roasting time should be about 90 minutes.
  
  During the last 30 minutes of roasting, combine applesauce and brown sugar
  and coat top of roast.  Continue roasting until internal temperature is
  170F.  Apply applesauce mixture until all is used.
  
  Remove roast from grill and let set for 15 minutes before carving.
 

 
 BBQ Ribs 1991 World BBQ Contest Winner Memphis in May

----------------------------------DRY RUB----------------------------------
      4 ts Paprika                             2 ts Ground black pepper
      2 ts Salt                                1 ts Cayenne
      2 ts Onion powder                  

-----------------------------------SAUCE-----------------------------------
      6 tb Salt                                4 c  White vinegar
      6 tb Black pepper                        4 c  Water
      6 ts Chili powder                        1    Large yellow onion; diced
      4 c  Ketchup                           1/2 c  Sorghum molasses
 
  DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub
  liberally on ribs. Allow to stand 20 to 30 minutes at room temperature
  until rub appears wet.
  
  RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory
  chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours
  using indirect heat. Turn and cook 1 more hour. During last 15 minutes,
  baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm
  undiluted sauce on the side.
  
  BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to
  a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10
  minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6
  weeks before using.


 
 BBQ'd Baby Back Ribs #4

           -----dry rub-----                   6 tb Salt
      4 ts Paprika                             6 ts Chili powder
      2 ts Salt                                4 c  Ketchup
      2 ts Onion powder                        4 c  White vinegar
      2 ts Ground black pepper                 4 c  Water
      1 ts Cayenne                             1    Large yellow onion; diced
           -----sauce-----                   1/2 c  Sorghum molasses
      6 tb Black pepper                   
 
  DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub
  liberally over and into the surface. RIB SMOKING DIRECTIONS: Prepare smoker
  for long, slow cooking using hickory, mesquite is also very good. Some
  people prefer to do back ribs using some of the wood of the fruit trees,
  apple, pear, etc. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large
  saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to
  allow the flavors to blend.
  
  By capterie@netroute.net on Jun 24, 1997
 

 
 BBQed Chile-Marinated Pork Spareribs

      2    Racks pork spareribs                3 tb Brown sugar -- firm packed
      8    Dried New Mexican chilis            2 ts Salt
           Seeded                              3 tb Tequila
    3/4 c  Hot water                         1/2 c  Veg. oil
    1/2 c  Ketchup                           1/2 ts Cumin
      2    Cloves garlic                     1/8 ts Allspice
    1/2 c  Cider vinegar                  
 
  In a large kettle combine the spareribs with water to cover, bring the
  water to a boil and simmer the ribs skimming the froth as necessary, for
  about 50 min. Drain the ribs well and pat them dry.
  
  While the ribs are simmering, in a blender puree the chilis, water, ketchup,
  garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice.
  In a jelly roll pan or on a tray coat the ribs generously with some of the
  chili sauce, reserving the remaining sauce in a small bowl, covered with
  plastic wrap and chilled for a least 8 hours or over night.
  
  Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack
  set 5-6 over heat source for 6 min. on each side In a small saucepan simmer
  the reserved chili sauce for 3 min. and serve it with the ribs.
  

 
 Boneless Pork Loin

      1    Boneless pork loin                1/4 c  Lime juice
      9    Cl Garlic                           4    Crushed chili peppers
    1/4 c  Soy sauce                         1/2 c  Olive oil
 
  Recipe by: Lloyd Throw the marinade ingredients into a food processor,
  garlic and soy first, until mixed then add the rest. Marinate at least
  overnight, then fire up the grill using the indirect method. Put two or
  three large chunks of Hickory o the coals when they are ready.
  
  For an ~4 lb pork loin it will take ~ 3 - 4 hours, adding charcoal and
  hickory as needed.
  


 Bourbon &amp; Honey Smoke-Roasted Pork Tenderloin

----------------------------------MARINADE----------------------------------
      1 c  Olive oil                         1/4 c  Soy sauce
    1/2 c  Bourbon                           1/2 c  Thinly sliced onion
      3 tb Honey                               2 tb Fresh sage
    1/2 c  Lemon juice                              -- coarsely chopped
      1 tb Minced garlic                       2 ts Pepper
  1 1/2 tb Fresh ginger root                   1 ts Salt
           -- peeled and grated          

---------------------------------MAIN DISH---------------------------------
      3    Pork tenderloins              

-----------------------------GRILLING MATERIALS-----------------------------
           Charcoal briquettes                      -- preferably fruit wood
      6    Wood chips (up to 8)           
 
  Combine all marinade ingredients; blend well.  The marinade for this dish
  can be prepared a day in advance; marinating should go on for 24 hours.
  
  Lay the pork tenderloins in a ceramic or glass dish and pour marinade over
  them.  Turn the tenderloins several times during the 24 hours that they are
  marinating in the refrigerator.  When ready to cook, pat the pork dry.
  
  Preheat charcoal in an outdoor grill and soak the wood chips in water for
  30 minutes.  Add the chips to the hot coals.   Roast the pork evenly for
  about 40 minutes, until its internal temperature is 165 F. If pork is to be
  eaten hot, allow it to sit on the edge of the grill for 10 minutes or so
  after it is cooked so that the juices can be drawn back into the meat.
  
  Good served either hot or cold, accompanied by a green tomato chutney.
  
  From Someplace Special restaurant in McLean, VA.  In _The New Carry-Out
  Cuisine_ by Phyllis Meras with Linda Glick Conway.  Boston: Houghton
  Mifflin Company, 1986.  Pg. 130.  ISBN 0-395-42504-2.  Typed for you by
  Cathy Harned.
 

 
 Bubba Tom's Eastern North Carolina Style Barbeque (Short)

      1    5-8 pound boston butt pork r       12 oz Apple cider vinegar
      1    Apple cider vinegar                 2 tb Cayenne pepper flakes
      4 tb Cayenne pepper flakes                    ---------------------
      8 bn Garlic                              1 tb Salt
           -----pan sauce-----                 2 c  Water
 
  Recipe by: Tom Solomon While nothing can duplicate the sweet ambrosia of
  slow, pit-cooked, whole h
  
  First, get yourself some pork shoulders or Boston Butt roasts, as many as
  your smoker will hold comfortably. I use a Brinkmann Professional Pit
  Smoker with an offset firebox, but you can do this with a vertical
  Brinkmann water smoker as well. The key is providing a moist, smoky,
  indirect heat for a long period of time.
  
  What I do is put a bag of charcoal in the firebox, open the vents, light
  it, and let it burn down to coals. Then I add wood (generally oak, since
  hickory is scarce up here)--two parts wet (soaked) wood to one part
  dry--regulate the dampers, and put the shoulders or butts, fat side up, in
  the cooking chamber. Beneath the meat I put a drip pan half-filled with
  apple cider vinegar. You must keep the heat between 180-260 degrees
  throughout the smoking process; the optimum range is 220-240 degrees.
  Normally, I'll add apple wood to the firebox as well, and I always add
  between 5-7 whole heads of garlic during the process. Keep the firebox fed
  and a good smoke going for between 8 to 10 hours. Do not open the cooking
  chamber to baste the meat--the only time you open the cooking chamber is
  when the temperature spikes above 260 degrees, and you open it only long
  enough to bring the temperature back in the proper range. By the time the
  smoking period is finished, the outside of the pork will have a golden
  amber to dark brown crust.
  
  Now, take the meat and put it in a covered Dutch oven. If it's too dark
  outside to continue, preheat your indoor stoves' oven to just under 300
  degrees; otherwise, just raise the temperature in the cooking chamber a
  like amount. Get a quart-sized Mason jar; fill it halfway with apple cider
  vinegar, add one (or more) teaspoons of red pepper flakes, and fill the
  rest of the jar with water. Dump this into the Dutch oven with the pork,
  cover, and cook until the meat falls from the bone, about 2 more hours or
  so.
  
  When the meat is done, let it cool a bit. [NOTE: If you're too tired, you
  can stop here for the day--cover 'em up, put them in the fridge, and warm
  'em up the next morning and continue the procedure]. While it's cooling,
  fill some 16 ounce bottles with apple cider vinegar, adding about a
  teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with
  those pull-down caps, any excuse for buying good beer...). When the pork
  has cooled enough to handle (I use latex gloves) pull it into thumb-sized
  chunks, discarding as much fat as possible. Pack roughly 3 pounds of
  barbeque into a large frying pan (I use a Number 10 size cast iron
  skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and
  pour it into the pan. Add about 12 ounces of your apple cider vinegar and
  red pepper sauce, turn the heat to medium, and let the liquid slowly simmer
  off, stirring frequently, until the sauce just barely oozes over the top of
  your spatula when you press down on the barbeque with it. Remove from heat,
  and congratulate yourself--you've just made a fine batch of Eastern North
  Carolina Style Barbeque.

 

 
 Bubba Tom's Eastern North Carolina Style Barbeque Long Version

           Boston Butts &amp; Picnic               4 tb Cayenne Pepper Flakes
           -Shoulders, smoked                  8    Bulbs garlic

---------------------------------PAN SAUCE---------------------------------
     12 oz Apple Cider Vinegar                      Salt
      2 tb Cayenne Pepper Flakes                    Water
 
  "INFUSION" TECHNIQUE FOR HOMEMADE EASTERN NORTH CAROLINA STYLE BARBEQUE
  
  Tom "Big Heat" Solomon bigheat@earthlink.net
  
  I: INTRODUCTION:
  
  Eastern North Carolina style barbeque is, by most accounts, the oldest
  style of barbeque in the United States. Originating during Colonial times
  in the coastal regions of Virginia and the Carolinas, it endures and
  thrives today in the eastern third of the state of North Carolina.
  According to Vince Staten and Greg Johnson, this style of barbeque
  "originated in those days when people thought tomatoes were poisonous and
  refused to eat them. When the early settlers wanted a seasoning for their
  barbequed pig, they chose English ketchup, a vinegar seasoned with oysters
  and peppers and other spices, but containing no tomato."
  
  Staten and Johnson observe that "[today] Down East they cook the whole hog,
  with no baste, over hickory coals, then 'pick' the meat off the bone, chop
  it into fine hunks, and coat it with a thin, hot vinegar-based sauce."
  Since cooking a whole hog is not a valid option for most home barbequers, I
  have come up with a three-step "infusion" technique that yields a
  reasonable facsimile of Eastern North Carolina style barbeque.
  
  II: EQUIPMENT:
  
  The recommended smoker for making homemade Eastern North Carolina style
  barbeque is a horizontal wood-fueled smoker with an offset firebox, such as
  the Brinkmann Smoke 'N Pit Professional, or similar style smokers made by
  companies such as Oklahoma Joe, BBQ Pits By Klose, etc. I have had some
  success using the small, vertical, $30 dollar "water smokers" as well;
  however, it is an onerous process and does not, as a rule, produce the
  deep, rich, smoky results that off-set smokers yield. I have no experience
  with gas smokers, but many people have reported good results using gas and
  wood chips and/or wood pellets. If you have a gas smoker rather than a wood
  unit, I see no reason why you shouldn't be able to make a perfectly
  acceptable version of Eastern North Carolina style barbeque. After all, the
  key is "heat, smoke, and time," with smoke I think being the most important
  element. While using gas will not make your barbeque "authentic" or
  "traditional", you are not cooking a whole hog, either, so by all means use
  what you have.
  
  III: WOOD:
  
  This technique assumes you will be using wood for both heat and smoke.
  Those using wood only for smoke can make the necessary adjustments.
  
  As noted, hickory is the traditional wood of choice for Eastern North
  Carolina style barbeque. However, oak is also commonly used, and both are
  good, strong, full-bodied woods. From my experience, the ideal mixture is
  40 percent hickory, 40 percent oak, and 20 percent apple wood--apple
  imparts a distinct, slightly sweet essence that nicely balances the
  slightly bitter, high harshness of hickory and the deep, mellow baritones
  of oak.
  
  Different schools of thought exist regarding in what state (pre-burned
  coals, split logs, or whole logs) the wood should be added to the burn
  chamber, and what color the smoke produced by the burning should be--a
  barely perceptible blue, or a clean white smoke. Nearly everyone agrees
  that the wood should be well-seasoned, as green wood tends to produce a
  bitter creosote that can ruin barbeque.
  
  In my experience, the bitterness sometimes produced by a white smoke is
  mitigated by the use of the infusion technique. What I do is start a fire
  in the burn chamber using plain old charcoal, let the charcoal burn down to
  glowing embers, and then add split wood logs, using a ratio of two dry logs
  to one wet (presoaked) log. These are not hard and fast rules, however--I
  would encourage you to experiment with pre-burned wood coals, whole logs,
  all dry logs, whatever you feel would work best for your own taste buds and
  expertise. The only word of caution I would add is that if, instead of
  using the infusion technique you will be pulling the pork and adding a
  table sauce (i.e. having a "pig pickin'"), you would be well advised to use
  pre-burned coals rather than split and/or whole logs in the burn chamber.
  
 IV: MEAT:
  
  In a word, pork. Period. No exceptions.
  
  How much barbeque you want to make is up to you. The ideal cut would be
  what Dave Lineback calls a "barbeque cut", which is a whole shoulder (a
  picnic, commonly referred to in grocery stores as a pork shoulder) and
  Boston Butt joined together. If you have access to a friendly butcher, by
  all means use that cut. If, like me, you do *not* have access to a custom
  butcher, use a ratio of two Boston Butts to every one pork picnic shoulder.
  Most retail grocery store butchers will be happy to "special order" a whole
  shoulder for you; likewise, they will also be more than happy to charge you
  the price of the more expensive cut (typically the Boston Butt) for the
  whole thing when it arrives. Picnics, at least here in Virginia, are often
  significantly cheaper per pound than Boston Butts, so for me at least it
  makes more sense to just buy them the way the retail grocers package them.
  Hey, it's all going to be mixed together in the end anyway...
  
  V: THE INFUSION PROCEDURE:
  
  STEP ONE: Bring the meat up to room temperature. Get your smoker started,
  and when you have a good base of coals in the burn chamber put the pork in
  the cooking chamber--fat side down for the first hour, fat side up for the
  rest of the smoking process. Maintain a steady smoke and a temperature
  between 220 and 260 degrees at the *surface* of the meat. Ideally, stay as
  close to 220 degrees as you can. Have about 8 whole bulbs of garlic
  soaking; every couple of hours toss a couple of the bulbs into the burn
  chamber [trust me :-)]. Smoke the meat (no baste, no mop, no rub) for a
  *minimum* of 8 hours (this would be if you were using a vertical water
  smoker, since 8 hours is about the outside limit of what you can get from
  those units in a single session). Ideally, you should smoke the meat for
  between 10 to 12 hours. Beyond that, I have found you begin to run into
  diminishing return in regards to smoke penetration of the meat.
  
  STEP TWO: Transfer the meat to a large, covered Dutch Oven. Put a little
  bit of water and apple cider vinegar into the bottom of the oven so that
  the pork does not dry out. You can leave the oven in the smoker, or bring
  it inside and put it in your range oven. Bake the pork at 275 degrees for
  an additional 2 hours or so, until the internal temperature of the pork at
  it's thickest point reaches 160 degrees. The pork should be separating from
  the bone at this point.
  
  STEP THREE: Let the pork cool until you can handle it without burning your
  fingers. Pull the pork into thumb sized chunks, discarding as much fat and
  gristle as you can. In a large cast iron skillet, pack about two or three
  pounds of pulled pork. Make a finishing sauce of 16 ounces good quality
  apple cider vinegar and 1-2 tablespoons cayenne pepper flakes (this is a
  rather fundamentalist finishing sauce--by all means feel free to experiment
  with other variations of Eastern North Carolina sauces if you desire
  something a bit more elaborate). Dissolve 2 tablespoons of salt into 2-3
  cups hot tap water and pour this over the pulled pork. Add 8 ounces of
  finishing sauce, turn the heat to medium, and cook the liquid down by about
  a third. Add another 4 ounces of finishing sauce, and cook the liquid down
  some more, stirring frequently with a spatula so that Mr. Brown and Miss.
  White each spend some good quality time together in the sauce. When the
  liquid is cooked down to the point that it *just* oozes over the spatula
  when you press down on the pork, remove from heat, and serve your homemade
  Eastern North Carolina style barbeque.
  
  VI: CLOSING THOUGHTS:
  
  While this procedure is for Eastern North Carolina style barbeque, I see no
  reason why it couldn't be adapted to other regional styles of barbeque.
  Experiment, make improvements, and above all have fun with it. I hope it
  works as well for you as it has for me.
  
  Enjoy!
  
  Suggested Wine: Dixie Beer
  
  Serving Ideas : French Fries, Hush Puppies, Coleslaw, Camp Beans
  
  Recipe by: Tom Solomon By Bear  on Apr 02, 1997
 
 

 
 Charlotte Pork Sandwich II

 
------------------------------------BOIL------------------------------------
      2 ea 6 lb Pork shoulders                 3 c  Cider vinegar
     12 ea Whole cloves garlic           

------------------------------------MOP------------------------------------
      1 ts Non-iodized salt                    1 tb Cayenne    1/4 c  Boil liquid                       1/4 ts Black pepper
     12 ea Cloves from boiling             3 1/2 c  Cider vinegar
    3/4 ts Sugar                         

-----------------------------------SAUCE-----------------------------------
  1 1/2 c  Mop sauce                         1/3 c  Smokey BBQ Sauce
    1/4 c  Pork boiling liquid                      -Salt to taste
 
  Simmer sauce 2 1/2 hours.  Slow cook pork then shred.  Add sauce and allow
  to steep overnight.  Make sandwich and add cole slaw on top.

 

 
 Curing Hams

      1    500 pound ham, uncooked             1 qt Molasses
      1    And 1 1/2 gallons fine liver        2 ts Cayenne pepper
  1 3/4 lb Saltpeter                           1 ts Black pepper
      1 qt Hickory ashes, well sifted     
 
  Recipe by: Housekeeping In Old Virginia Mix these ingredients well together
  in a large tub, rub it into each ham with a brick, or something rough to
  get it in well.  Pack in a tight, clean tub and weigh down. Let the hams
  remain six weeks: then take them out and rub each one on the fleshy side
  with one tablespoonful black pepper to avoid skippers. Hang in the meat
  house, and smoke with green hickory for from ten to twelve hours a day for
  six weeks, not suffering the wood to blaze. On the 1st of April, take them
  down and pack in any coal ashes or pine ashes well slaked. Strong ashes
  will rot into the meat.
  
  I wonder what it tasted like?  Now, I can drive down hill to my local
  Safeway and *buy* fresh meat govt. inspected.  I wonder though, are we
  missing something?  A lot of work, that is for sure.
 

 

 
 Curing Pork Virginia Style

            
  Recipe by: dgill@ccsinc.com Good cures start with good meat. We raise our
  own hogs and fatten them on a corn based ration supplemented by whatever is
  available - stale bakery products, household garbage, etc. Garbage should
  not dominate the ration as the fat will be soft. Top hogs weigh 220 pounds
  and yield about a 16 pound ham. We like to cure hams between 20 and 30
  pounds. Large hams with adequate fat layers age better and don't dry out as
  much during extended storage. Country cured hams will keep indefinitely but
  achieve their full flavor after about one year when "white flecks" appear
  in the muscle. We feed our hogs to 300 pounds or better but don't let them
  get too fat.. Some cuts may be slightly tougher with heavy hogs. Hams,
  shoulders and bellies may be bought from packing houses and can be ordered
  by butchers if you are not in position to grow your own. You may have to
  buy box lots but make absolutely sure that the meat is fresh and quickly
  chilled. Pork should be put in cure as soon as possible after chilling and
  trimming but, properly handled, it can  be a couple of days old. I once
  bought ten, 25 pound hams that had been two days in transit to the butcher
  and then were left in his cooler over the weekend. I lost the whole batch!
  Those hams had also been trimmed excessively leaving little skin and fat
  covering. As a result, I have gone back to raising my own so I know what I
  have to work with. I am supposed to talk about curing bacon and I will get
  around to it. As hams (and shoulders) are more valuable, demanding and
  risky, the entire process is keyed to the larger cuts.
  
  Curing and smoking facilities vary greatly. Traditional farm hamhouses /
  smokehouses are windowless wood frame buildings about ten feet square with
  a dirt floor. Wooden plank benches provide work areas for mixing the cure
  and salting down meat. Joists are within reach and studded with 20 penny
  nails for hanging meat. The dirt floor allows a higher humidity in winter
  and allows a smoldering fire to be built inside - both for smoking and to
  keep meat from freezing during extreme cold. Some hamhouses have external
  smoke generators - simply a firebox with a stovepipe stuck through the
  wall. This arrangement makes it easier to cold smoke for several days (or
  weeks) in the spring without exceeding 100 deg. F. and is essential if the
  smokehouse is made of wood and insulated. Either the eaves are loosely
  fitted or there are operable vents to allow for air exchange, especially
  during smoking, so that there is adequate fresh air and the smoke does not
  become stale and acrid. Openings are covered by fine screen mesh and the
  interior is kept dark to discourage skippers (larvae of a small black fly
  which also likes pork). My smokehouse follows the tradition except that
  the walls are poured concrete and the roof is metal. The thick walls store
  a lot of heat and smooth out daily temperature fluctuations. I have no
  smoke generator or operable vents  but there is plenty of air exchange at
  the eaves. In places where conditions are not favorable, curing and smoking
  chambers with temperature and humidity controls and a smoke generator can
  be easily fabricated or small cuts may be cured in the refrigerator.
  
  My dry cure is mixed by the "pour 'til it looks right" method. My daddy
  showed me how. There was a request from a pork eater in Israel to provide
  metric measurements. Unfortunately, I don't know how to convert the SAH
  (Standard American Handfull)!  I buy plain (not iodized) dairy salt in 50
  Lb. bags from a farm supply co-op and other ingredients from one of the
  warehouse retailers.
  
  To each 50 lbs of salt,  mix about 1 gal. of molasses (blackstrap if you
  have it), about 2 pounds of ground  black pepper,  about 8 oz.of paprika
  and 1 SAH (about 4 oz.) of red pepper or cayenne. I use molasses rather
  than brown sugar so that the mixture can be packed around the meat. Color
  should be light brown and texture should be friable: it should pack when
  squeezed in the hand but crumble easily; like good loam soil ready to be
  plowed. Proportions are not critical  and you can add whatever dry spices
  sound good. Just mix and dump until you have a mixture that looks like it
  will cure pork! Back when hog killin' was the norm, everyone had their own
  mixture. Some used plain salt or salt and pepper, others added refined
  sugar, brown sugar, or molasses and so forth. You can add some salt peter
  for added safety if you want to. I have never used it and have no idea how
  much to put in. If you have no sense of adventure, buy Morton's sugar cure.
  
  Spread a 1/2 inch layer of cure on the bench,  place meat skin side down
  and cover all surfaces with about 1/2 inch of cure. Force cure into the cut
  shank ends of hams and shoulders. I prefer laying all of the pieces out
  separately so I can see when  cure gets thin, but you can pile it all up and
  overhaul more often. During the phase of rapid cure uptake, a lot of fluid
  is drawn from the meat. That is why you use rough wooden benches with the
  planks not too tight - dirt floors help too. Of coarse, never use treated
  wood in contact with food. Check the meat every few days at first then not
  as often as salt absorption decreases. Overhaul several times by moving the
  pieces around, making sure they are covered with cure (it won't stick to
  the dry skin on hams so don't worry about it).
  
  Bacon, at last! As a rule of thumb, smaller pieces such as bacon should
  stay in cure for 1.5 days per pound. This usually coincides with the time
  that the fresh sausage runs out. At this point I usually slice some to try.
  It should be salty but not too salty to eat without soaking. When you are
  satisfied with the cure, brush the salt off and hang. I like to let them
  hang for a couple of days before smoking but it is not necessary. Use cold
  smoke (less than 100 deg. F.) unless you plan to use it or freeze it within
  a few days. I use 2 fairly green hickory logs about 12" in diameter. Once
  burning on the dirt floor I  adjust the distance between the logs so that
  they smolder actively but don't flame. Hickory will keep going like this
  for a day or so with minimal tending. I just check it every few hours and
  make adjustments. Smoke does not need to be thick and heavy to flavor meat
  and adequate air volume is important when using green wood. I believe that
  smoke should enhance
 

 
 David's Barbeque Ribs

      4 lb Baby back ribs or spareribs         1 c  Sake or white wine
           Sauce                               1 tb Grated fresh ginger
      1 c  Soy sauce                           1 tb Minced garlic
    3/4 c  Sugar                             1/2 c  Ketchup
 
  Preheat Oven to 300 degrees.  Season ribs with salt, pepper, and garlic
  powder. Wrap racks of ribs in double thickness of foil and bake for 1 1/2
  hours at 300 degrees.
  
  Mix together all of the remaining ingredients in a sauce pan.  Bring to a
  boil then simmer for 20 minutes covered.  Remove from heat and cool.
  
  Take ribs out of oven and remove the foil.  Put ribs in a baking dish and
  pour sauce over and let marinate for 8 hours or overnight in the
  refrigerator.
  
  When ready to cook, heat up barbeque to medium heat and take ribs out of
  marinade and put on barbeque. Cook for about 20 minutes on each side
  basting constantly.
 

 
 Drunken Spareribs

      4 lb Spareribs                         1/4 c  Brown sugar
    1/4 c  Bourbon                             1 tb Dijon mustard
    1/4 c  Soy sauce                      
 
  Place ribs on rack in roasting pan.  Mix remaining ingredients and spread
  thickly over both sides of ribs.  Roast in 350&oslash;F oven until brown and crisp
  (1-1/4--1-1/2 hours), turning once and basting frequently with sauce.
  Serves 4.
  
  Source:  "Cooking With Style," by Charlotte Adams, Doubleday &amp; Company,
  Inc., 1967.
  
  Bon appetite! From: LYN RUST Date: 01-02-93 (05:55)
  
  *Extra Note:  I know this ain't BBQ, but any recipe that calls for 1/4 cup
  of Bourbon has GOTTA be good.


 Flesh of the Pig Ala Bob Greenberg

---------------------------------BASIC RIBS---------------------------------
      3 lb Country Ribs or other               2 tb Black Pepper fine ground
      1 c  Cider Vinegar                       2 tb Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
      1    Open Pit small bottle             1/4 c  Molasses
      1    Small Bottle A-1 Sauce              1    Supply of Hickory Chips
 
  Regular old supermarket pork. Spare ribs, country ribs, or any other pork
  Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
  You'll ruin everything if you cook the meat unevenly. You may compensate by
  scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
  after which sprinkle them with garlic salt and finely ground black pepper.
  (Don't use pepper mills, or other peppers.) It doesn't seem to matter how
  long the ribs soak, or how much vinegar is on them. Just make sure it hits
  all sides, you don't have to puncture them. This sweetens the meat. The key
  to the fire is the hickory chips. Keep feeding these amazing little fellows
  to the charcoal. The flavor comes out of these chips and you cannot do
  without them. Make sure the fat and chips don't light up your whole dinner
  and ruin it. Cooking: A moderate hot fire a couple of inches or more from
  the meat, and a grill of reasonable cleanness. As the meat cooks turn it
  often, do not let it burn, do not baste it with anything. Don't cover the
  grill and don't stray too far -- fire is always hiding in the wings. Here
  is the catch -- the trick -- the hard part, is the timing. You may ruin
  some meals before you hit it, but the time to take them off the grill is
  one minute after trichina danger is past. As soon as the meat turns brown
  it's time to eat. You can use the small strips you cut off to judge just
  when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
  awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
  re-heating the sauce until slow boil, dump in the cold pork from the
  fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
  15-20 minutes. Sauce can be stored and reused, but remember it will have
  pork fat in it now.
 


 Ginger Sherry Pork Chops 

    1/3 c  Dry sherry                          1 ts Honey
      2 tb Soy sauce                           1    Garlic clove; finely chopped
      1 tb Vegetable oil                       4    Butterfly pork chops;
      1 tb Gingerroot; finely chopped               - 1" thick
 
  Mix all ingredients except pork in shallow glass dish. Place pork in dish;
  turn to coat with marinade. Cover and refrigerate at least 1 hour. Remove
  pork from marinade; reserve marinade. Cover and grill 4-5" from medium
  coals, 14-16 minutes, brushing occasionally with marinade and turning once,
  until no longer pink in center.
 

 
 Grilled Pork

           Beer (to cover)                          Lemon Pepper Seasoning
 
  Marinade meat in beer to cover, at least overnight, or longer. Start fire.
  Rub in lemon pepper seasoning on all sides, including any cavities and
  creases.  Cook meat on grill until done. This may be used for ribs, roasts,
  or chops. May use Cavendar's instead of lemon-pepper.
 


Harbor Village BBQ Pork

      1    Boston pork butt (about 3           2 ts Mui Gwe Lo rice wine
           -1/4 pounds)                      1/3 c  Light soy sauce
    1/4 c  Harbor Village Chef's BBQ           1 ts Five-spice powder
           -Marinade                           1 c  Water (for roasting pan)
  1 1/4 c  Sugar                                    Glazing Sauce
      1 tb Salt                          

--------------------------------BBQ MARINADE--------------------------------
    2/3 c  Cooking oil                     1 1/4 c  Sugar
      8    Garlic cloves, peeled and         1/2 c  "nam yu" (red bean curd
           -minced                                  -"cheese")
  1 3/4 c  Hoisin sauce                      1/2 c  Sesame seed paste
  1 3/4 c  Ground bean sauce             

-------------------------------GLAZING SAUCE-------------------------------
 17 1/2 oz Container of maltose sugar          2 ts Mui Gwe Lo rice wine
    1/4 c  Hot water                      
 
  Ran across this in the SF paper the other day and, on reading the
  ingredients, knew immediately that this is one for you.  In the article
  that accompanied the recipe the author talks about a Chinese BBQ oven that
  the chef who originated this recipe uses.  It's made out of stainless
  steel, five feet tall with a 180,000 BTU burner in it! This is something I
  really need for my kitchen.  This looks like a full-on, no- nonsense
  Chinese BBQ.
  
  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven.  Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements.
  
  Versatile Chinese barbecued pork is the "ham" of Chinese cooking.  It may
  be sliced and served as an appetizer or entree, or like a sandwich, cubed
  and stuffed in bread dough and steamed into pork buns. It's good stir-
  fried with vegetables, tossed with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:  Heat the oil in a wok or saucepan over medium-high
  heat.  Add the garlic and gently fry just until it floats to the surface
  and is golden brown (about 2 minutes).  Quickly remove the garlic and
  discard.  Pour the garlic oil into a large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool.  If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months.
  
  Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well.  Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
  
  Preheat oven to 500F.  Pour the water into a 10 X 14-inch roasting pan.
  Place the roasting rack in the pan (the rack should not touch the water).
  Remove the meat slices from the marinade and place on the rack; reserve the
  marinade.  Roast for 8 minutes, turn over and roast the other side for 8
  minutes longer.  Reduce the oven temperature to 300F. Brush the pork with
  the reserved marinade; roast for an additional 20 minutes on each side.
  Remove from the oven and let cool for 5 minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:  To soften maltose sugar, place the container
  (uncovered) in a microwave oven at high setting for 1 minute. Transfer the
  softened maltose into a double boiler with the water and rice wine; stir
  until the glaze is well mixed.  Keep the sauce warm until ready to use.
  
  Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before serving. NOTE:
  Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed
  paste are available in Chinese markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
  

 
 Javanese Pork Sate 

  1 1/2 lb Pork loin; boneless                 1 tb Brown sugar
    1/2 c  Onion; minced                       1 tb Vegetable oil
      2 tb Peanut butter                       1    Garlic clove; minced
      2 tb Lemon juice                           ds Hot pepper sauce
      2 tb Soy sauce                                Rice; cooked, hot

-----------------------------------RAITA-----------------------------------
      3 md Cucumbers; peel, seed, thin       1/2 ts Black pepper
           - sliced                          1/4 ts Cumin
      1 tb Onion; minced                       2 tb Cilantro; chopped
      2 c  Plain yogurt                   
 
  Make raita by combining ingredients. Cover and chill for 2-24 hours to
  combine flavors.
  
  Cut pork into 1/2" cubes; place in shallow dish. In blender or food
  processor combine remaining ingredients except rice and raita. Blend 
  until  smooth. Pour over pork. Cover and marinate in refrigerator 10 minutes.
  Thread pork on skewers (if using bamboo skewers, soak in water 1 hour to
  prevent burning). Grill or broil 10-12 minutes, turning occasionally, until
  done. Serve with hot cooked rice and raita, if desired.
 

 
 Luau Pig

  Recipe by: Bill Martin Luau pig is a bit labor intensive, but
  outstanding!!! Round up some large male friends and neighbors. Tell them to
  bring shovels. You go and buy about 6 cases of beer and some ice to keep it
  cold.  (About a half a case per male friend or neighbor with shovel - no
  shovel, no beer).
  
  Prior to getting your friends and neighbors together, look around and find
  a source for very old, round river rocks, that have not been in or around
  water in a long, long, geologic time.  What you're trying to find is good
  cooking rocks, that won't explode when you heat them.  You'll need about 15
  to 30 the size of your head, depending on the size of the pig.  Wood, a big
  hunk of chicken wire fencing to go around and lift the pig, small spool of
  stainless steel wire, lots of burlap bags, and banana leaves if you can
  find them.  (leaves of "Elephant Ear" plants will also work, as these are a
  form of upland Taro)  You'll also need one or two pieces of sheet metal big
  enough to cover the pit completely, and two pieces of plywood to go over
  the sheet metal.  Heavy gloves for everyone.
  
  Once you've got the rocks, the neighbors, the beer, the small to medium
  pig, and a big pickup load supply of hardwood, (preferably mesquite, but
  any good cooking hardwood or fruited will do.), assemble your friends and
  neighbors with shovels in your backyard and dig a hole. About 4 or 5 feet
  deep, and about 10 to 12 inches bigger than the pig all around. Drink beer
  about 3 times during the digging if its a hot day. Now, at about 3pm, build
  a medium size fire in the bottom of the pit.  When its burning well, put in
  a bunch of your rocks around the fire, then start sliding pieces of your
  hardwood vertically into the bottom of the pit, all around the sides of the
  pit.  Get it??  Keep loading in wood, fairly fast, as it burns to coals,
  until you have a bed of red-hot coals about 1 to 1.5 feet deep.
  
  Meanwhile, some of your other friends and neighbors have cleaned up the
  pig, (it has been gutted, right??), it is laying on layers of: 1) wet
  burlap, 2) banana leaves, 3) wet burlap, 4) chicken wire, 5) pig, on its
  back, legs in the air.  Season the pig with about a cup of rock salt, and
  black pepper. Next step is to fish 3, 4, or 5 hot rocks, (whatever will
  fit), out of the fire pit, and place inside the stomach cavity of the pig.
  (before putting in the rocks, punch some holes in the belly skin, on both
  sides so you can wire the belly skin together over the rocks.) Working
  quickly now, fish the rest of the rocks out of the fire pit, make a shallow
  depression in the coals with shovels or garden rakes, heaping some of the
  coals up the sides of the pit; wrap the chicken wire, burlap, leaves and
  all around the pig, wrap and hold with wire.  Leave the two edges of the
  chicken wire sticking up out of the burlap and leaves on top.  These will
  be the handles you use to lower and raise the pig into and out of the pit.
  
  It should now be late afternoon, early evening.  Lower the pig into the bed
  of coals.  Place the hot rocks around and pile on top of the pig.  Rake
  coals over the sides of the pig.  Cover the pit with the sheet metal, with
  the plywood on top.  (The plywood is there to supply strength for the next
  step.  If your sheet metal is fairly thick and heavy, {strong}, you can
  forget the plywood.)  Now shovel dirt from the hole all around the pit to
  seal the edges of the sheet metal, shovel about a half inch of dirt or more
  on top of the sheet metal for insulation.  Drink more beer.  All but 3 or 4
  of your friends can go home now.
  
  Get out some lawn chairs, set up a table, bring the TV out to the backyard,
  layout a couple sleeping bags, and take turns making sure nothing catches
  fire, (the plywood), and not too much smoke and heat escapes.
  
  Depending on the size of the pig, anytime from about 10am next morning and
  2pm next afternoon, have all your friends, and their families show up with
  their part of the potluck.  Drinks, potato salad, poi if you like that
  sort of thing, fish dishes, Jell-O and dessert. Carefully rake away and
  sweep away the dirt from the top of the pit. Remove the plywood and sheet
  metal.  With rakes or shovels, gently pull away the coals and hot rocks
  from around the pig.  With rakes, or hooks made out of rebar, about four
  guys grab both sides of the chicken wire and carefully heave the pig out of
  the pit.  A wooden table is best at this point, and lots 'n lots of pots,
  bowls, and large containers; plus a garbage can to discard the bones. Open
  the chicken wire and pull away from the pig. (It is traditional in Hawaii
  that the guys who have done the hot, heavy work of cooking this pig, gets
  first choice of the crackly skin and meat that clings to the chicken wire.
  Yummmmmmm!!) Using big cooking forks and the biggest knives in your
  arsenal, carve and rake the meat from the bones and put into the pots,
  bowls and containers. (The meat should be so tender at this point, that it
  nearly falls from the bone.)
  
  During the carving, someone should take *all* the rocks out of the pit and
  then be watering and putting out the fire that remains.  (The rocks will
  shatter and explode if you water *them*). The rocks need to be taken out of
  the pit and set aside safely so no one gets burnt on them, and saved for
  the next luau. Even watering the pit, the hole will be quite hot, so a
  couple guys should start filling it in with the dirt they took out
  yesterday!
  
  You've worked hard.  Drink more beer.  Eat.  Life is good!!!!
 

 
 Luther's Barbecued Ribs

      5 lb Spareribs                     

---------------------------FLORIDA BARBECUE SAUCE---------------------------
      2 c  Margarine or butter                 6    Limes or lemons (the juice)
      1 c  Cider vinegar                       1 ts Salt
      1 c  Catsup                              1 tb Worcestershire sauce
      6 oz Jar Prepared horseradish            1 ts Hot pepper sauce
 
  PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware
  saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
  lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
  uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork,
  chicken or other meats and serve as a table sauce. Leftover sauce can be
  refrigerated and kept up to a week. NOTE: If using this sauce for chicken,
  lemons are better than limes; limes give a pleasant tang to pork and other
  meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
  with sauce and brown on one side. Keep a water bottle handy when using this
  sauce as it causes flames to shoot up. Turn, brush again with sauce, and
  brown the other side.  Continue turning and basting every 10 minutes until
  ribs are done, about 1 hour. Check by cutting near bone in a center
  section.  If juices run clear or golden the ribs are done. Remove ribs to a
  platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
        

 
 Monkey Meat

           See directions:                
 
  Recipe by: Richard Thead
  
  Question:
  
    I am new to the group and have a request. I remember from back near "the
  dawn of time" the early 1970s when I was in the US Navy and stationed in
  the Philippine Islands. There was a substance that was somewhat
  disparagingly referred to as "monkey meat" that was sold along the street
  out side the bars. I know it was usually a pork BBQ. I have tried to get
  the exact flavor but have not quite made it yet. If anyone has a recipe I
  would certainly appreciate a response. If my memory is not failing I
  remember it was based on soy sauce, lemon juice &amp; MSG.  Cooked on a
  wooden skewer over a charcoal grill.
  
  Answer:
  
    As luck would have it, my mother-in-law is from the Philippines, and
  happens to be visiting right now.
  
    According to her, the pork is sliced, and then marinated in 7-up. That's
  right, 7-up.  She says that if you want, you can add a little garlic
  and/or onion to the marinade.  The pork is then skewered and grilled,
  basting with soy sauce while cooking.  The MSG is an ingredient that I'd
  add, but may not be for everyone.
  
    It sounds bizarre, but the 7-up would give a citrus taste like the
  lemon juice you mentioned.
  
    I gotta try this one.
 

 
 Pecan Smoked Tenderloins

      1 lb Pork tenderloin                     1 tb Sesame oil
    1/2 c  Soy sauce                         1/4 c  Honey
      2    Cl Garlic; minced                   2 tb Brown sugar
      1 tb Grated fresh ginger            
 
  Recipe by: Mike Roberts Combine all ingredients in a shaker and shake like
  the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4
  inch thick. That way I can remove them before grilling. I am not a big
  ginger fan, thus my slicing idea. I really think ginger can over power
  milder woods too. However, if you like ginger then go for the grated
  ginger.
  
  Marinate for at least 2hrs. or longer. I like overnight.
  
  Start your fire and put on your smokin' wood, I like pecan for this but use
  what you prefer. Any flavor should be fine.
  
  Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to
  medium and move to *indirect* heat for about 35-40 min. (That simply means
  to leave one side's burner ON and put the meat on the other, OFF, side.)
  
  For charcoal grills, still do indirectly, but just go with the flow. If
  you're using a kettle type cooker and have the coals piled up high, watch
  your meat thermometer. Actually, watch your thermometer whatever you do.
  
  Exact times are not really needed if you use a thermometer. The digital
  probe thermometer is made for this kind of recipe. Set the temp watch for
  155 temp. and go about your business.
  
  Tenderloins go from perfect to dry rather quickly. They are easy if you
  just watch the internal temperature closely.  Cook them to an internal
  temperature of 155 deg. then transfer the loins to foil for 10 min. The
  tenderloins will complete their cooking to 160deg.  in the foil. The
  internal temp. of 160 is perfect to produce moist tender tenderloins. Great
  tasting. Be careful not to spill the juices that will pool in the foil.
  Pour this juice over the loins in your serving plate.
  
  Preparation Time: 10 minutes Cooking Time: 30 minutes or so
 

 
 Pork Baby Back Ribs

  Recipe by: Kit Anderson These are the best ribs in the world. I know. I've
  tried them all. There is a BBQ joint in heaven and it has one thing on the
  menu. This is it.
  
  1 rack of pork baby back ribs per moderately hungry person. Marinate in
  cider vinegar about 10 minutes. Liberally use garlic salt and canned black
  pepper Use hickory, oak, or mesquite At 200-225, they should take 2 1/2
  hours
  
  Use a water pan. Sauce goes on the side. (You won't need it.)
  
  That's it? Yep. Don't mess with perfection. Don't try fresh cracked pepper
  or cloves of garlic. Don't try spare ribs. I did once and made my wife cry.
 

 
 Pork Ribs

  Recipe by: Richard Thead
    Yesterday I smoked some ribs.  I got an 8 lb pack of spareribs, and a 6
  lb pack of baby backs (cryovac packages from Price Club).  Here's roughly
  how I prepared them:
  
    After rinsing and drying them, I removed the membrane from the underside
  of each rack.  I know some people debate the necessity of this, but I
  always do it.  BTW, use a paper towel to get a good grip.  I rubbed them
  liberally with the Galena Street rub from Penzey's.  This is a pretty
  decent rub mixture.  I'm not sure if I'll buy more, since I have a recipe
  that I like, but hey, I got a two cup shaker bottle out of the deal.
  
    I smoked them for 4 hours (~220F) using whole pecan logs.  I then wrapped
  each rack individually in heavy-duty foil and tossed them back in the
  smoker for another hour.  I suppose you could just keep them in the oven,
  since they don't get any smokier, but the oven was being used for something
  else.  During smoking, I sprayed them regularly with water from a spray
  bottle that I use just for this.  You could use a mop, but I find that, for
  my tastes, really liberal application of rub and the light spritzing of
  water give them plenty of flavor. BTW, don't wash off the rub, you just
  want to keep the surface meat from getting too dry. I also placed a pan of
  water right where the heat from the firebox enters the smoking chamber. It
  held 4 cups of water and about 1 was left, so it's not a lot of steam
  generated.
  
    I separated them before serving and put sauce on half and left the other
  half dry.
  
    I wanted to take some pictures for the web page, but I was running behind
  and couldn't take the time.  These came out well, so I'm sure it won't be
  too long before I make some again.
 

 
 Pork Roast Barbeque

  Recipe by: Craig Edmundson I am becoming convinced that *simple* is better.
  I am on a quest to develop BBQ techniques that use a handful of ingredients
  to deliver the BBQ taste we all crave. To that end, here is the rub and
  baste I used today: (BTW, the BBQ drew raves by my most severe critics...my
  family.) :-)
  
  BBQ Pork Roast
  
  Prep: Wash roast and pat dry. Rub a thin layer of prepared table mustard
  over the entire surface. Then sprinkle on this rub (makes enough for a four
  pound roast):
  
  1 Tbl Lawry's Garlic Salt - Coarse Ground with Parsley 1 Tbl Cracked black
  pepper 1 Tbl Paprika 2 tsp Celery salt
  
  Mix well and "rub" it in to the meat if you want. I just "press" it into
  the meat here-and-there with my fingers. Let the roast stand for at room
  temp for about an hour (if you want to dry marinate it longer, be sure to
  refrigerate the meat, then bring it to room temp before cooking.)
  
  I cooked this on a Weber kettle using both charcoal briquettes and hickory
  chunks. I filled my chimney starter about 2/3 full of Kingsford briquettes
  and topped it off with a couple of baseball size chunks of hickory. When
  the hickory started to really blaze, I dumped the fuel into the Weber and
  moved it all to one side. I put a pan with water opposite the coals,
  replaced the cooking grid, and put the roast over the pan of water. The
  bottom vents were 3/4 closed and the top vent fully open. After 30 minutes
  I rotated the roast 180 degrees and spray-basted it with this mixture:
  
  12 oz. Apple juice 2 tsp Lemon juice
  
  I continued to rotate and baste the roast every 30 minutes for three hours,
  adding a couple of water-soaked hickory chunks to keep the smoke flowing.
  At the three hour mark I added another 2/3 chimney starter full of blazing
  briquettes and hickory chunks.
  
  Right about that time, my wife called (from her mother's house) and said,
  "Supper better be ready when I get home." Since she would be home in an
  hour, I figured I better check the temp of the roast. I *almost* panicked
  when the thermometer read 140 degrees, but I got a grip and let my
  imagination and common sense kick in. I removed the roast and cooking grid,
  put the water pan in the middle of the cooking grate, and made two piles of
  coals on either side of the pan. Then I put the roast over the water pan
  and cranked the bottom vents all the way open. Every ten minutes from then
  on, I turned the roast and sprayed it liberally with the baste.
  
  When the boss got home, the roast was done. It was juicy and tender, it
  tasted like BBQ, and I didn't get clobbered with a rolling pin....Life is
  good.
 

 
 Rattlesnake Ribs
 
  Braising liquid and ribs:
  
  4 qt Homemade beef stock; or canned broth
  3/4 c Red wine vinegar
  1 tb Paprika
  1 tb Cayenne pepper
  1 1/2 tb Ground cumin
  3 tb Tabasco sauce
  1 1/4 tb Garlic powder
  1 tb Ground ginger
  1 c Tomato paste
  1/4 c Honey
  1 tb Salt
  4 Slabs baby back ribs (about -1-1/4 pounds each)
  
  Spice mixture:
  
  1/4 c Garlic salt
  1 tb Ground white pepper
  1/2 c Paprika
  1/4 c Dry mustard
  1/4 c Red wine vinegar
  1/4 c Worcestershire sauce
  1/2 c Beer
  
  Barbecue sauce:
  
  1 c Chili sauce
  1 c Ketchup
  1/4 c Steak sauce
  1 tb Ground tamarind seeds or Worcestershire sauce
  1 tb Finely pressed garlic
  1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well
  drained
  3 tb Dry mustard
  1 tb Tabasco sauce
  1 tb Molasses
  1 tb Jalapeno salsa (see note)
  1 tb Red wine vinegar
  
  Note: Most supermarkets carry salsas in varying degrees of hotness. For
  this dish, we recommend using one that packs a substantial wallop.
  
  BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and
  whisk until the sauce is well blended. Adjust seasonings to taste.
  
  Makes 3 cups.
  
  RIBS:
  
  1. Combine all the braising liquid ingredients in a large pot. Stir
  well, and bring to a simmer over medium heat.
  
  2. Add the ribs, and simmer until tender but not falling apart, about 1
  hour and 45 minutes. When done, carefully transfer the ribs to a baking
  sheet.
  
  3. Combine all the spice mixture ingredients in a medium-size bowl, and
  stir to form a paste. (Add more beer if it is too dry.)
  
  4. Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum
  foil, dull side out, and refrigerate until ready to cook. (These can be
  prepared up to 4 days in advance.)
  
  5. Preheat the oven to 400F, and prepare hot coals for grilling. Place the
  rack 3 to 4 inches from the heat.
  
  6. Cover a baking sheet with aluminum foil and arrange the ribs on the
  foil. Coat the ribs with 2 cups of the barbecue sauce, and bake on the
  center rack of the oven for 10 minutes.
  
  7. Transfer the ribs to the grill, and cook long enough to char. Serve
  immediately, with the remaining 1 cup barbecue sauce on the side.
  
  4 portions.
  
  Author's note: One of America's finest chefs, Jimmy Schmidt -- of the
  Rattlesnake Club in Denver -- has made these one of his signature dishes.
  The three sauces created deep hot flavor -- these are real mean western
  ribs.
  
  Recipe from Michelle M. Bass. Source: The New Basics Cookbook
 

 
 Rick Day Ribs Recipe &amp; Cooking Hints 

  Pork ribs are purchased in SLABS, consisting of about 15 bones in each
  slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
  categories, defined by the location on the hogs rib cage they are cut from:
  
  COUNTRY STYLE...these are more like pork chops and not considered a true
  rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.
  
  LOIN BACK....this is the cut closest to the spine..where the tenderloin is
  located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
  and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
  simply a loin back off a baby hog..or hog under 85# when dressed Babyback
  slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
  meat....)
  
  SPARE....more of the middle and lower section of the ribcage. Spares have
  flat oval bones. Largest of the rib categories..and usually have an extra
  piece of meat on the underside of the rib, called the Brisket, or tip,
  which is trimmed off prior to cooking. Usually weighs 3 and down. For
  BBQ'ing, spares are trimmed somewhat similar the shape of the State of
  Tennessee..flat on left, angled on right..and straight even on top and
  bottom, with brisket removed (and cooked separate, if desired, known as the
  'trash ribs')
  
  ST. LOUIS CUT...this is a cut of ribs that is the border area between the
  loin and the spare...in essence..it is a flat oval shaped bone slab,
  similar to the spare, but from the top it looks like a loin back. Great for
  outdoor BBQ'ing for friends, and a must for Texas Style competitions.
  
  Which is best to cook? Well...I guess it depends on how much room you have
  on your grill, and what is the occasion. Spares are for feeding the
  masses..and the loin backs are better for small dinners or picnics, on
  smaller grills. Figure on providing a full slab for heavy eaters and a rack
  for normal appetites.
  
  The best place to buy Loin back Ribs now in small quantities is Sam's Club.
  They come 3 slabs to the cryrovac package. I know lots of professional BBQ
  cookers who get their championship ribs from Sam's.
  
  You should never pay more than: $6-7 a slab for loins, $6 for spares, and
  $6-7 a slab for St. Louis.
  
  COOKING RIBS
  
  The two most critical points of cooking any type of BBQ is....time and
  temperature....both low and slow! This is how I prepare Ribs for
  Competition:
  
  I choose Loin back's 2 and down...and keep them iced down (not Frozen)
  before time to cook. While I start my fire and get the grill up to a warm
  temp. of about 180 F, I take the ribs out and set them on a table to come
  close room temp. (as you should with ALL meats you grill or BBQ).
  
  I take a slab and remove the back membrane by twisting and bending the slab
  like an accordion, and then placing the slab on a flat surface and running
  a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
  CAREFULLY separating the bone from the membrane (also known as the tallow).
  Working the blade of the screwdriver slowly sideways on one end of the
  slab, until a space big enough for my index finger to enter the pocket
  created between the bone and the membrane. I then CAREFULLY work to the
  opposite end of the slab..until two, then three fingers are to the other
  side....then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab...this
  pulls the membrane away from the middle of the slab and slowly releases
  from the slab...until it is joined only at the tips....just lift this
  membrane off and discard it. REMEMBER to take your time for the first
  one..and it gets easier to do as you go along. Just work the membrane off
  slowly and try to remove it as one piece, if some of it tears and stays on
  the slab, don't worry..just leave it. You do not have to do this part..but
  it is worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are
  darned near impossible to  totally remove!
  
  Next..I trim the two end bones off each tip...leaving a 12 bone slab. I do
  this because it looks better, cooks better, and sometimes there are bone
  fragments in the tips, no fun for judges to bite into!
  
  Then...while the fire is still heating, I squirt some Italian Dressing on
  both sides of the ribs. This adds a unique flavor and gives the dry rub
  something to stick to while the ribs are smoking. I then sprinkle a dry rub
  on both sides of the slab. Try OLD BAY seasoning, found in the seafood
  section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
  is Old bay with some cracked white peppercorns!! You can make you own dry
  rub from scratch, make it spicy or mild. This is the fun part of ribs..the
  experimentation with the rub. You don't have to rub the spice,
  just sprinkle over the top, bottom (if you get the membranes off) ends and
  sides of the slab. A good rule of thumb is to make sure there is no
  unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
  of salt in your rub, it draws moisture out of this delicate cut of meat,
  and will dry it out! SUGAR in the rub will caramelize during cooking and
  will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
  before putting the slabs on the grill.
  
  NEVER put the ribs on the cooker meat side down, always put the slab BONE
  SIDE to the fire, You should rotate your slabs if the fire is hotter on one
  side of the grill than the other...or rotate the slabs 180 degrees, but
  don't move them from their starting spots, etc. Point is, don't expose
  meats to a hot spot on the grill for very long, but keep them rotated, so
  that all the pieces get some of the hot spot!
  
  If you are cooking on a gas grill, it is imperative you do the following:
  
  Cook at as low a temp. as you can without your burner flaming out. Cook as
  far away from the flame as you can, if a double burner, put meat over the
  unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperature
  
  You MUST introduce smoke to the meat, or it will not be BBQ. Period. Use
  some hardwood pellets or moistened Chips of hickory or mesquite combo
  applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as
  cedar or pine..the resin can impart toxins to the meat and make everyone
  sick. Smoke flavor is imparted to meats only within the first 2 hours and
  at below temps of 200F. Excessive smoking can only serve to blacken the
  meat, or overpower the flavor with smoke. After two hours the meat 'seals'
  and nothing else can penetrate the meat...that is why the low temps are so
  critical to imparting the BBQ spices and smoke deeper into the meat early
  on in the process.
  
  If you can not impart smoke to the meat, there is one other
  alternative...marinate the ribs in large ziplock freezer bags with each two
  slabs getting one cup of Worcestershire Sauce, one half cup of Wicker's
  marinade, and one tablespoon of Liquid Smoke, which is a product found in
  the same section as the Wicker's. Marinade overnight..or for at least 8
  hours before applying dry rub. It gives a false flavor, but it is better
  than no smoke flavor at all.
  
  COOKING TIME:
  
  It should take about 6 hours at 200 degrees (get an oven thermometer and
  place it on the grill close to the meat...this is the thermometer to pay
  attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER
  THAN 250F!! All you are doing at that temp. is grilling, and you cannot
  successfully grill any cut of rib, except for Country Style Ribs.
  
  Apply Smoke for first 2 hours. After one hour, baste ribs with anything!
  Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't
  let the ribs tryout!
  
  After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be
  careful not to punch holes in foil. This is the STEAMING process, which is
  the secret part that makes the ribs so tender. To further tenderize the
  meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice
  works best) into the foil over the meat, before carefully sealing the top
  of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple
  wrap, if necessary! That is why the extra heavy-duty foil is so important.
  Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking
  at 250.
  
  NOTE: at the end of the foil process, when you open the foil of one slab to
  inspect, look for bones shining at you...this means they are steaming too
  fast and remove from grill immediately! If there is still mostly meat over
  the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one
  slab off the grill and open the foil. Watch for hot steam! When you see
  this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil,
  that is the signal to remove the slabs from the foil. This Black stuff is
  the so called "pig taste" that good rib cooks replace with pure BBQ
  flavoring. If you are not careful, the black liquid will literally be
  reabsorbed into the meat, making them a little more 'porky' in flavor. I
  sometimes stack my slabs on their side...like dominos to allow the Fat to
  slow off the slabs into the bottom of the foil. Again, watch out for
  pinholes in the foil!
  
  At the appropriate time, remove the foil and place the slabs back on the
  grill....this will finish the cooking and firm up the ribs if they have
  gotten too tender. About 30 minutes before serving...paintbrush on a
  mixture of:
  
  8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe will do) 2 parts
  honey some rub (to your taste)
  
  NOT TOO MUCH if you prefer a dry rib...SWAB IT ON if you want a wet rib.
  
  When the ribs are done, take off grill and let cool for about 10 minutes
  (as again, you should do with ALL grilled foods) before serving. Just
  before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4
  bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or
  warm strips of cloth soaked in lemon juice, to fix up the sticky fingers.
  Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with
  the sauce on the side for those who prefer.
  
  Ribs can be frozen after cooking. Wrap in clear film or foil and place in
  the freezer. Leave in foil off the grill if you plan on freezing and
  cooking later. That required last hour of grilling/finishing will be
  achieved in the warming oven at a later date.
  
  To cook frozen ribs, remove from freezer and let thaw for two hours.
  Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as
  good as hot off the grill! Don't forget the sauce!
 

 
Rotisserie Barbecued Leg of Pork

      1    Leg of pork,9-11#                   1 t  Mustard,dry
      1 c  Brown sugar                       1/4 c  Vinegar
      2 T  Flour                             1/4 t  Cloves,ground
 
  1. Insert rotisserie rod through center of meat, place on rotisserie, and
  cook over coals that have burned down to red and glowing ash. If using a
  meat thermometer, angling it so tip is in center of meat but not
  resting in fat or on rod, and roast to 170'F. If you have no thermometer,
  roast 3-1/2 to 4 hours, depending on size of roast.
  
  2. Combine remaining ingredients and brush on roast frequently for last 30
  minutes of cooking.
 

 
 Seafood Stuffed Pork Tenderloin with Shrimp Sauce

      4 lb Pork tenderloin                     1 tb Chopped onions
  1 3/4    Sticks butter                       1 tb Honey
    1/2 pt Whipping cream                      2 tb Worcestershire sauce
    1/2 ts Thyme                               4 tb Water
      1 lb Peeled small shrimp               1/2 ts White pepper
      1 lb Crawfish tails                      1 ts Salt
    3/4 c  Chopped green onions                1 ds Tabasco sauce
    1/2 c  Chopped parsley                          Salt to taste
      1 tb Minced garlic                            Red &amp; black pepper to taste
    3/4 ts Oregano                        
 
     Slice pork loin down center. Season well with salt, red pepper and black
  pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4
  cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4
  pound crawfish tails and saute five minutes.
     Place pork loin on foil and pour the above mixture down center. Tie with
  string to hold mixture in and fold up sides of foil. Place on top of grill,
  cover, and add two handfuls wet mesquite chips to hot coals.
     Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon
  honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After
  loin begins to brown, baste every 10 minutes.
     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worcestershire
  sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping
  cream and saute 3 minutes.
     Remove loin from grill and cut into 1-inch slices. Pour a portion of
  shrimp sauce over each slice and enjoy!
  
     Source - Roger's Cajun Cookbook by Vernon Roger
 

 
Slow Cooked Barbecued Spareribs

    3/4 c  Ketchup                             1 tb Worcestershire sauce
    1/2 c  Cider vinegar                       1    Rack of pork ribs, about 4
      2 tb Hot sauce                                -pounds
      1 md Onion, grated                            This is a pretty typical US
      3    Garlic cloves, minced                    -BBQ treatment.
 
  Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire
  sauce in a mixing bowl and stir until blended.  Pour half of the sauce into
  a glass baking dish large enough to hold the ribs in a single layer. Place
  the ribs meaty side down in the sauce. Pour remaining sauce over; cover and
  refrigerate for 12 to 24 hours.
  
  Heat a charcoal grill until the coals are thickly coated with ash. If you
  are using a gas grill, preheat on low for 5 minutes with the lid closed.
  
  Place the ribs on a rack set at least 6 inches from the fire.  Grill
  slowly, for 15 minutes.  Turn and baste with sauce.  Ribs should have
  browned slightly.  If they still look raw, stoke the fire.  If they have
  browned a great deal or scorched in spots, move ribs to a cooler part of
  the fire.  Cook for 15 minutes, baste, and turn again.  Grill for 30 to 45
  minutes longer, turning and basting, every 5 minutes. Watch the fire
  carefully, keeping flames away from the ribs.
  
  To serve, slice the rack into individual ribs and pile on a heated platter.
  
  Serves 4.
  
  PER SERVING:  1,065 calories, 76 g protein, 9 g carbohydrate, 79 g fat (30
  g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.
  
  Andrew Schloss, SF Chronicle, 7/22/92.
  
  Posted by Stephen Ceideberg; October 20 1992.
 

 
 Slow Cooked Ribs

           Salt and pepper                          White vinegar
           Barbecue sauce -- tomato                 Sparkling water
           Based                          
 
  Season whole uncut slabs of pork ribs with salt and pepper, cook slowly in
  a smoker using low heat (220 Maximum) for two hours. Then baste ribs with a
  mix of equal parts tomato-based barbeque sauce, white vinegar, and
  sparkling water every half hour the next three hours. For the final hour of
  cooking, change the baste to a mix of equal parts barbeque sauce and
  sparkling water. The ribs will have cooked a total of six hours. Serve with
  plenty of sauce on the side.
  

 
Southern Spareribs

      6 lb Ribs                                3 tb Soy sauce
      1 c  Ketchup                             1 ts Salt
    1/2 c  Brown sugar                         1 c  Dr. pepper
    1/4 c  Honey                          
 
  Recipe by: Judy Howle Pierce meaty parts of ribs with a fork. Mix rest of
  ingred.  Soak ribs in marinade overnight. Remove from marinade and place on
  smoker grid or in rib rack on grid.
  
  Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-1/2 to
  3-1/2 hrs.
 

 
 Spicy Pork Steak

  1 1/2 lb Pork steak                          1 tb Paprika
           Dry Spice Rub                     1/2 ts Thyme
      1 ts Garlic powder                     1/2 ts Oregano
      2 ts Black pepper                      1/2 ts Rosemary
    1/2 ts Cayenne pepper                    1/2 ts Salt
 
  Combine spices and coat meat. Let stand 30 min. before cooking. Grill over
  medium heat. Sprinkle additional spice when turning
  
  Typed by Annette Johnsen Source Kansas City Barbq Society
 

 
Sweet &amp; Sour Pork Ribs

      3 lb Pork spareribs                      1 c  Sweet and sour sauce

----------------------------SWEET-AND-SOUR SAUCE----------------------------
      1 c  Apricot preserves                   1 tb Lemon juice
      1 tb Vinegar                             2 ts Soy sauce
 
  Find a great price on spareribs in the supermarket? Divide your purchase
  into three-pound portions and cook as in step 2. Cool, place in freezer
  bags and freeze until needed. While the grill is heating up, defrost the
  ribs in the microwave.
  ~------------------------------------------------------ ~------------------
  1.  About 1/2 hour before cooking, prepare barbecue grill. 
  2. Cut pork between rib bones into serving-size portions. Place ribs meaty
  side down in 2- or 3-quart rectangular microwave proof dish, with thicker 
  portions toward outside of dish (overlapping ribs if necessary). Cover with wax 
  paper and microwave on High for 5 minutes, then on Medium for 15 minutes. 
  Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and
  microwave on Medium for 15 minutes, or until tender. 
  3. Place ribs on grill over medium-hot coals.  (Coals should be ash-gray with no 
  flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour 
  sauce.  Serve with remaining sauce. This sauce can be made and stored in the refrigerator
  for up to a month.
  
  (This quick and easy sauce is wonderful with barbecued ribs and poultry.)
  1. In 2-cup glass measure, combine all ingredients. 
  2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. 
 

 
Sweet-Sour Barbecued Ribs

           -Waldine Van Geffen VGHC42A         6 lb Back Ribs; Cut in small
  1 1/4 c  Ketchup                                  -serving pieces
    3/4 c  Water                               1 sm Onion
    1/4 c  Honey                             1/2 ts Salt
      2 tb Worcestershire Sauce              1/2 ts Pepper
      4 ts Lemon Juice                    
 
  Mix all ingredients except ribs. Cook for 10 minutes, stirring
  occasionally. Prepare a charcoal grill, and cook ribs for one hour over
  medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and
  cook for 20 minutes or longer until done. Source: Recipes from the
  Birthplace of Bill Clinton, Wanda Powell. (wrv)
 

 
Tasso

      1    10 pound boneless pork butt         3 tb White pepper
      5 tb Salt                                2 tb Paprika
      5 tb Cayenne pepper                      2 tb Cinnamon
      3 tb Freshly ground black pepper         2 tb Garlic powder
 
  Recipe by: Alex Patout (Contributed by Kit Anderson) Trim the pork of all
  excess fat and cut it into strips about 1 inch thick and at least 4 inches
  long. Mix together the seasonings and place in a shallow pan. Roll each
  strip of pork in the seasoning mixture and place on a tray. Cover with
  plastic wrap and refrigerate at least overnight (preferable a couple of
  days).
  
  Prepare your smoker. Place the pork strips on a grill or rod and smoke
  until done, 5-7 hours. Don't let the smoker get too hot.  Remove the meat
  and let it cool completely, then wrap well in plastic and foil. The tasso
  will keep well in the refrigerator for up to 10 days, and it also freezes
  very well.
 

 
Triple-H Spare Ribs

           See directions:                
 
  Recipe by: Walter Jetton Like most good dishes, it is easy to fix. Buy the
  ribs "two and under," which your butcher will know means slabs of ribs two
  pounds or less in weight. Sprinkle them with Dry Rib Seasoning, taking care
  to get plenty of seasoning under the flap of meat on the bottom, or bone
  side, of each slab. Mop thoroughly and cook on the barbecue grill.
 

 
Vic's Spare Ribs

      2 lb Spare ribs                          2 ts Curry powder
      2 cn Choy sweet and sour sauce           2 tb Vinegar
      2 ts Chili powder                             Salt &amp; pepper
 
  Cook the Spare Ribs slowly.  When the ribs are done add the other
  ingredients and simmer for 45 minutes.
 

 
World Championship Barbequed Ribs

      5 lb Pork loin back ribs           

----------------------------------DRY RUB----------------------------------
      4 tb Paprika                             2 ts Pepper, black
      2 ts Salt                                2 ts Pepper, white
      2 ts Onion powder                        2 ts Pepper, red

-------------------------------BARBEQUE SAUCE-------------------------------
      6 tb Salt                                4 c  Vinegar, white
      6 tb Pepper, black                       4 c  Water
      6 tb Chili powder                        1 ea Onion, large, yellow, diced
      4 c  Ketchup                           1/2 c  Molasses, sorghum
 
  Barbeque Sauce:  Combine ingredients in a large saucepan.  Bring to a
  rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes
  or so.  Pour into sterilized canning jars, seal and let stand 2 to 6 weeks
  before use.  (If you are like me, not much chance of this happening, but it
  is a nice touch to the recipe - CWS)
  
  Dry Rub:  Mix ingredients together thoroughly.
  
  Preparation:  Sprinkle dry rub liberally on ribs.  Allow ribs to stand 20
  to 30 minutes at room temperature until the rub appears wet.  Prepare a
  smoker for long, slow (230 degree) indirect cooking, using hickory chips or
  other hardwood chips for extra flavor.  Cook ribs, bone side down, for 2
  hours at 230 degrees in a smoker using indirect heat.  Turn and cook 2 more
  hours.  Turn and cook one more hour.  During the last 15 minutes, baste
  with barbeque sauce diluted by half with water.  Serve ribs with warmed,
  undiluted sauce on the side.
  
  From David Cox, Little Rock, winner of the 1991 World Championship Barbecue
  Cooking Contest in Memphis, TN

 
