Let me start by saying that I know the difference between barbecuing and grilling, and I don't consider propane a fit fuel for either. I have a Weber grill and a New Braunfels barbecue (I've had it so long, that I didn't know they've gone out of business! Apparently it's now made by Char-Broil). My personal record for a single batch is 40+ pounds of pork shoulder, cooked for 16 hours, shredded by hand, and dressed with my own sauce. Wonderful stuff, if I do say so myself.
That introduction is an attempt to hold at bay any purists who will rightly object to calling this barbecue. I will merely suggest that this recipe is an option for folks who don't have a proper barbecue pit or the time it takes to tend one. The product won't technically be barbecue, but it will be good!
Start with some country style ribs. This is a cut of pork that comes from the upper rib end of the shoulder. Dust them with your favorite dry rub, or try mine (see the recipe, below).
|Country style ribs, dusted with dry rub|
|Flavoring the pork.|
|Ready for sauce|
|Sauced and ready for some long slow cookin'|
|Done! Ready for shredding and some more sauce|
2 Tbsp Paprika
2 tsp seasoned salt
2 tsp ground black pepper
2 tsp granulated garlic
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dry mustard
1/4 tsp chili powder
Mix thoroughly. I use an old spice bottle as a shaker bottle for applying the dry rub.
This is the recipe for Memphis Magic sauce from Cheryl and Bill Jamison's Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue. This is my favorite book on barbecue. If you're only going to own one book on the subject, I think this should be it.
3 Tbsp butter, preferably unsalted
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tsp sugar
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
Dash of Tabasco or other hot pepper sauce
Melt the butter in a saucepan over medium heat. Add the onions and sauté until they begin to turn golden. Stir in the remaining ingredients, reduce heat to low, and cook for approximately 20 minutes. If you want the sauce thicker, cook longer. Keeps well in the refrigerator. Freezes well, too.