7 Steps to a Great Pork Barbeque

You can grill pork over gas flames or briquettes on two types of heat, indirect or direct. Indirect does not require high heat and this is best for pork grilling.

Wood chips can be added to a gas grill, make sure they are soaked first. Keep your propane running during the grilling time, so keep your tank supplied. Temperature is easily controlled with a gas grill.

Pork can take 3 or more hours on a grill, so have in mind something else to do and make sure you check that internal temperature before removing to eat.

You can create your own spice rub from a variety of recipes available. Rubs produce a smoky flavor. Think of adding: chili powder, cumin, paprika, and some sugar.

When serving the pork consider adding a few drops of lime juice, chutney or Tabasco. You could also shred it in some red-based vinegar sauce.

Making Pork Steaks~ 1 pork shoulder, 5-6lbs

1. Start grill using the burners on one side at 250-300 degrees.
2. Set some woods chips in a tinfoil pan on the lit burner.
3. Mix together the dry ingredients, rubbing them all over the skin while the grill heats. Don't forget to rub under the skin and in the crevices.

DRY RUB MIX

2 teaspoons black pepper

2 teaspoons of cumin

2 teaspoons of salt

2 teaspoons of paprika

2 teaspoons of mild chili powder

1 tablespoon of sugar

4. Set pork on cool side of the grill and close the lid. Check your chips to make sure they are smoking and the temperature is less than 300F.
5. Keep your eye on it. You may need to replenish your chips and adjust your heat.
6. 190F means your pork is ready to eat.
7. If you want to crisp the skin, turn the heat up for a while, watch it carefully.
8. You can eat now or refrigerate and slice up for tomorrow.