_pork Ribs On The Grill Smoke Em If You Got Em Recipes

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.

Steps:

• Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
• Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
• Meanwhile, whisk together all glaze ingredients.
• After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
• After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
• When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.

Steps:

• It's one of life's little ironies that the meat most likely to inspire people to eat like pigs is...well, grilled pig. When it's good, it's incredible. And when it's just okay, you can always add a sauce. So you might be surprised to learn that Multus porcinus was one of the last species to be domesticated. That's because--according to James Trager's The Food Chronology--pigs don't eat readily available foods such as grass and leaves, and their diet of grains and nuts also figures largely on the human menu. But sometime around 2200 b.c., the Chinese discovered that porcine eating habits are what make pork taste so sweet--and they wasted no time expanding their animal husbandry repertoire. When swine were first introduced to the Americas in the early 1500s by Spanish explorers (Ponce de Leon, de Soto, and Coronado have each been given primary credit), they were gladly welcomed into the food chain. Coronado took pigs to the Pueblo tribes of the American Southwest and spawned an entire industry. The wondrously spicy cuisine that evolved with it has grown in popularity since then. Meanwhile, de Soto's pigs were happily proliferating from Florida up to the Carolinas, where they freely roamed the wilds, munching an endless supply of hickory nuts (one hickory species is even called "pignut"). By the 1700s, resourceful inhabitants of the southern colonies had put two and two together: nut-fed pigs + smoke of nut-bearing trees = yum. George Washington himself was a huge fan of the region's whole hog roast. In the South today, seldom is heard the inquisitive words "What's for dinner?" It's more like, "Eeny, meeny, miney, pork." In fact, pork is so popular, it's a wonder the hallowed hog doesn't appear on any of the state flags. But while Southerners have found myriad ways to make even the most negligible bit of pork delectable, most often pork is cooked "slow and low" over a hickory fire. Hours are spent cultivating flavor and texture that is typically devoured in mere minutes. And if you know your barbecue styles, you don't need a map to tell you when you've crossed a state line--or even into the next town. Barbecue has found its way into Southern politics, too. In the 1960s Lyndon Johnson sponsored Texas-style "campaigning" barbecues. And more recently, House Bill 1737 was introduced in Florida to create the position of "State Secretary of Barbecue"--a strictly ceremonial position, but one of much perceived import as it would "promote the diversity of barbecue created by the many cultures represented in the state's diverse citizenry." While Floridians sometimes find themselves divided over issues of international magnitude, they do agree on the sovereignty of the almighty pig. In the Midwest, corn-fed pork reigns supreme at the fire. Entire barbecuing societies have grown almost as fast as a profitable 245-pound porker. Here smoke and sizzle inspire more than just appetites. Countless cook-off team names--Squeal of Approval or Smokers Wild, for example--have succumbed to the hokey appeal of the pit where pure emotion unleashes a hankering for puns. Beyond the barbecue circuit, you'll find a strong German influence, manifest in a passion for bratwurst and countless variations on the classic "pork chops with applesauce." Throughout the rest of the country, pork is prized by home cooks of all abilities for its capacity to absorb other flavors. In New Mexico, they might whip up a spicy ham-steak breakfast to start the day with a kick of chile. In New Orleans, you can find pork aflame with Cajun seasonings. But it would be a sad mistake to limit your grilled pork repertoire to a few regional specialties of the United States. This chapter also features a great variety of seasonings and preparation methods to introduce you to some of the finest pork dishes from around the world. Sample jerk pork with chutney, spicy pork green chile, hearty pork roast with white beans, Chinese-style ribs, or pork laced with tropical fruits. Follow our guidelines for great grilled pork and you can't go wrong. What we can't help you with, however, is the issue of self-control. You've been warned!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.