How To make Pit Style Pork Roast Robert
1 5-lb pork shoulder roast
1 Hickory chips
1 c Cider vinegar
1/2 c Prepared mustard
1/3 c Sugar
2 tb Hot chili peppers, chopped
2 tb Butter or margarine
2 t Worcestershire sauce
1 t Salt
1 t Chili powder
At least one hour before grilling, soak wood chips in enough water to cover. Drain wood chips. Prepare mustard sauce as directed below. In covered grill, arranged preheated coals around drip pan; test for low heat above pan. Sprinkle 4 cups of the wood chips over coals. Insert a meat thermometer into thickest part of meat, without touching fat or bone. On grill rack, place meat over pan but not over coals. Grill, covered, 3 hours or until well-done or 170 degrees F. (allow 35 to 40 minutes per pound). Adjust vents and add more charcoal and wood chips as necessary. Brush often with sauce during the last hour. Prepare sauce by combining all ingredients in 1-quart saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. Let stand at least 1 hour before serving.
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The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal
BBQ&A with Myron Mixon author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
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The Best Oven Roasted BBQ Ribs | Chef Jean-Pierre
Hello There Friends, BBQ Ribs are a simple and delicious way to enjoy a messy meal. However, it is commonly believed that achieving juicy, tender, and delightfully smoky ribs requires the use of a grill. In this video, I will demonstrate how you can create the ideal BBQ ribs using just your oven, accompanied by a straightforward yet flavorful smokey BBQ sauce to complement them perfectly. I encourage you to watch the video and endeavor to prepare these mouthwatering BBQ ribs on your own. Let me know what you think in the comments below.
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