Barbecued Citrus Porkchops

3 pounds pork center loin chops
3 large limes, juiced
2 large lemons, juiced
1 cup grapefruit juice
1 cup orange juice
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
salt and pepper, to taste
1 cup Apple Wood Chips

In a saucepan stir in the juices, Worcestershire and soy sauce.

Simmer on stovetop or side burner until mixture reduces in half.

Soak Apple Wood Chips in water for 45 minutes. Meanwhile, prepare your grill for a medium-hot fire. Season the chops with salt and pepper to taste. Add wood chips to the fire; in a can for gas grills or directly on the coals. Place chops on a hot grid. Grill chops for 8-9 minutes per side. With a pastry brush, baste the chops during the last five minutes of grilling time with the reduced sauce. Remove the chops from the grill and place on a platter.

Top the chops with the remaining sauce.

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Jerk Pork

1/2 cup chopped onion
1/2 cup chopped garlic
1/4 cup chopped ginger
2 scallions
1 Scotch bonnet pepper, seeded (or to taste)
1 teaspoon pimento seeds or ground allspice
1 teaspoon chopped thyme
1/4 cup soy sauce
1/4 cup corn oil
salt to taste
vinegar to taste
4 pounds pork

In food processor, blend the onion, garlic, ginger, scallion, pepper, pimento, thyme, soy sauce, and corn oil to a smooth paste. Mix in the salt and vinegar. Rub the paste on the pork and marinate in the refrigerator for at least 2 hours, preferably overnight.

Barbecue the pork over an open fire, turning often to avoid burning.

Yield: 12 servings

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Oven Barbequed Spare Ribs

1 1/2 cups ketchup
3 to 5 pounds lean boneless pork spareribs
4 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce
4 Tablespoons red wine vinegar
1 1/2 cups brown sugar
1/3 cup water flour to coat ribs
1 green pepper
1 can pineapple tidbits

Put ingredients (except ribs) into a large sauce pan and bring to a boil. Coat the ribs with flour, then dip them into the hot BBQ sauce, covering all sides. Put ribs into an appropriate size baking pan. Add pineapple and diced green pepper to the remaining sauce and completely cover the ribs. Cover pan with aluminum foil and bake in a 300 degree oven for 3 to 3 1/2 hours Serve ribs and sauce over cooked rice.

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Pulled Pork-The Original BBQ

Some will say that Pulled Pork is the only true Barbecue. It is a tradition that reaches back to before the revolution. So what is Pulled Pork?

Pulled Pork is slow cooked pork shoulder. Smoked over a hard wood, like apple. Then pulled from the bone into small shreds and mixed with vinegar and usually a hot sauce, served on a bun with slaw.

Start with what is usually considered a bad cut of pork, the shoulder and/or a Boston Butt. The process of slow cooking at temperatures under 210 degrees, breaks down the gristle (or collagen) and tenderizes the meat. The smoke not only adds flavor but helps in this process.

If you are using a kettle grill, build the fire on one side with an open vent under the fire. Place a large pan of water on the bottom of the grill on the other side and put the meat over the water pan. Open the vent above the meat and close all other vents. Use an oven thermometer inside the grill to determine the temperature (ideally 180 - 200F) and adjust the vents to control it. Replenish water as needed throughout cooking.

Smoke can be provided by soaking apple wood chips in water for about a half hour, wrap in aluminum foil, and place on fire.

There is no set time it takes to cook. When the internal temperature of the meat is 160 - 170F it's done. Remove from grill and let cool. Once the meat is cool enough to handle start pulling. You want to pull the meat apart, into very small shreds. After the meat has been reduced to a pile, place it in a large pan. Add the finishing sauce (mix all early in day):

1 cup cider vinegar
2 tablespoons salt
1 tablespoon brown sugar
1 teaspoon cayenne
1 teaspoon red pepper flakes

Cook until the meat has soaked up most of the vinegar and the juice has thickened. Serve on a plain white bun, with meat on the bottom and cole slaw on top of meat.

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Tennessee Lightning Chops

1/2 cup flour
1 tsp seasoned salt
1/2 tsp pepper
1/4 tsp paprika
1/3 cup Tennessee Whiskey (Jack Daniels)
2 cups water
Vegetable oil

Mix together the dry ingredients and spread on plate. Mix water and whiskey. Moisten 4 thick pork chops in this mixture and coat thoroughly in the dry mix. In large skillet, brown chops in oil, then set aside, leaving drippings in skillet. Add whatever whiskey/water there is left to the skillet. Put the chops back in the skillet, cover and simmer til the chops are good and tender (about 30-40 minutes, depending on thickness).

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