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Grilling & BBQ


= 30 minutes or less
Barbeque Babyback Ribs  
Barbeque Ribs  
Barbeque Pulled Pork  
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Barbeque Pulled Pork

Contributed by: Melinda

It's important to read all the instructions for this recipe before beginning. This works best if the meat is prepared a day in advance and cooked on the day to be served. The meat needs to come to room temperature before cooking. Perfect for the Weber grill with a hinged grill to add coals, or a smoke cooker.

For more information about temperature control and smoke flavoring, read about barbeque.

1 bone-in Boston Butt pork roast or Picnic shoulder (not ham!), 7 - 8 lbs
1 recipe Dry Rub
1 recipe Mustard Sauce


    Oak, Hickory, or Apple wood for smoking, soaked for one hour (or use chips and follow package directions)
    This will require a long cooking time. Ordinarily pork barbeque should require 1.25 - 1.5 hours per pound total cooking time. I've found outstanding results by cooking it approximately 1 hour per pound on the smoke cooker at around 220 degrees and then placing it into the oven for about 1 hour on 350. Then I turn the oven off, cover tightly with foil and let rest for 1 hour. That means a 7 lb roast will require 10 - 11 hours plus 8-24 to marinate total prep time. When pork has rested for an hour, cut or pull chunks of meat off the bone and tear it into shreds with your hands or using two forks.

    Marinate between 8 and 24 hours before cooking
  1. To prepare meat - place on a large sheet of heavy duty aluminum foil and rub well with the dry rub. Place into a very large (2 gallon size) ziplock back and pour in a bit more of the dry rub. Press out all the air and seal. Place in the refrigerator.
    Prepare to Cook
  2. Remove roast from the oven at least one hour up to two hours prior to cooking to come up to room temperature. Place on a rack in a smoke-proof roasting pan.
  3. Start your smoke cooker or barbeque and soak some wood. Bring the temperature to about 220-250 degrees.
    Cook your Roast
  4. Add smoking wood and place pork on grill. Close the lid and adjust the vents to keep the temperature constant. Cook for 1 hour per pound.
  5. If using charcoal briquettes, check about every 30 minutes to see if they should be replenished. It's important to keep the temperature constant.
  6. While the pork is cooking, make the Mustard Sauce or your favorite BBQ sauce.
  7. Preheat the oven to 350 degrees.
  8. When pork has cooked 1 hr per pound on the smoker, remove and place into the oven for 1 hour.
  9. After 1 hour, turn off heat in oven, cover the roast tightly with aluminum foil and leave for 1 hour.
  10. Remove and pull apart.

    Serve with sauce on the side.

    Questions about this recipe?

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