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

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

*PORK

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.

SMOKED RIBS ON THE GRILL

Steps:

• Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
• Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
• Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. Allow ribs to smoke for 3 hours changing smoke pouch each hour.
• After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours.
• Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
• Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.