Jeff

Hi Jeff,

Thanks for the kind words and for buying the book.

You have the answer. An 8 pounder would have been up around 190 if it has been in constant temperature around 210 degrees. You would have liked the meat better if you had just put in on a rack over a pan and not wrapped it in foil but do not hesitate to put it in the oven after several hours on the grill. It already has all the good smoke flavor it will absorb.

Have fun,
Smoky

Love your site. Don't know if you have ever tried this, but if not your readers might find this a real treat. Ever been to Hawaii and wondered how you can enjoy a main luau dish of pork? here it is. Go to Costco ( best pork butts around here ), you get a pack of 2 butts; you need

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Aluminum foil cooking bags and plenty of foil wrap. Liquid smoke, salt and pepper. Place butt in wrap, sprinkle with salt and pepper, pour in bottle of smoke; seal bag wrap about 4 or 5 times with foil, cook in oven at 325 degrees for at least 4 hours, or in a dutch oven over hot coals or in "Q", again for 4 hours. Carefully open, the pork will pull apart easily, serve with real ( sticky ) rice and soy sauce over rice and close your eyes. You will think your back on the Islands. This recipe is so close to in ground, traditional Hawaiian luau pig roast you will not be able to tell the difference. Try it, you might enjoy.

Jesse

Hi Jesse,

Thanks for the kind words and for the good thoughts and generosity, but "No thanks" on the recipe.

I seriously doubt that the traditional luau of pork wrapped in banana leaves and placed on hot coals ever got close to the foul tasting and dangerous liquid smoke.

Liquid smoke tastes like the cresol, now banned by the EPA, in sheep dip, has the deadly phenols that gives Lysol its characteristic odor bacteria killing properties and also contains benzene, a dangerous carcinogen. Besides that the fake wood odor makes me gag.

If you put the pork in a pot with a good lid you don't need to wrap in foil and a pressure cooker does the work of boiling the the pork in a short time. Leave out the liquid smoke and put a little garlic and soy sauce in its place.

Have fun,
Smoky

Hi Steve,

Your problems are more likely caused by too much sex than by too much barbecue.

There is, however, a possibility that you may not be taking in enough liquids while barbecuing. You need to keep those kidneys flushed and don't let the minerals that cause stones and gout build up.

Have fun,
Smoky

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Charlie

Smoky @ Barbecue'n On The Internet
Author and Lecturer
Author of Great American Barbecue & Grilling Manual

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Pork Rib Rub

• 3 slabs of baby back ribs
• 3 Tbs cane sugar
• 2 Tbs dark brown sugar
• 2 Tbs paprika
• 2 Tbs fresh ground black pepper
• 1 Tbs garlic salt
• 1 Tbs onion powder
• 1 Tbs celery salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• yellow mustard

Make the Dry Rub Combine all ingredients thoroughly in a non-reactive bowl (glass, plastic, etc.) thus making the dry rub. Rinse and pat dry the ribs. Next, remove the membrane from the back of the ribs using a spoon to gently loosen a portion of the membrane and then use a paper towel to grab the membrane pulling down the length of the ribs.

Next, take a pastry brush and apply a light coat of yellow mustard to both sides of the ribs. Generously sprinkle the dry rub on both sides of the ribs. Once the pit is up to the proper temperature place the ribs on the non-heat side and cook until tender and moist. The ribs should be cooked to the point where when lifted on one end so as to try to make an arch with the rack of ribs, the overall weight starts to cause the meat to separate from the bones. If you've cooked them until they actually separate from the bones using the same technique, then you have probably over cooked them.

Enjoy!

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