Pulled Pork, Dyn O Mite

Start with a Grade A Shoulder . I am a big fan of fresh market.

Rub fresh ground Black Pepper . Of course you may make other choices, black pepper however is quintessential  

This point i heat up some hickory wood chunks on the gas grill. Nice and hot until the start smokin' but NOT BURNING.

TURN OFF  THE GAS!!! . Smokin' 'em for 6-8 Hours until a nice "skin' develops on the roast .. Oh yeah, 180º is perfect. 

Here's your roast. nice and toasty 

Wrap with Foil, I am Very fussy 'bout wrapping.. like a burrito. i learn it from Taco Bell, (which I no longer Frequent ). Ha Ha, but it is  basic burrito wrap, nice and water tight 

Pop in the oven at 200º for about four-6 hours. meat temperature about 180º  Use a 

thermometer!!

I chop it on a board with a cleaver, but at this point it is so tender , you could us a fork or a knife 

Enjoy with your very bestest friends. 

Ribs , the best

these are fresh market baby backs . that is a cast iron skillet on the left with smokin' charcoal ( I use premium grade lump hardwood, NO briquets)  and hickory chunks  The foil cover is use to control the temperature. As usual I have ignited the charcoal with the gas burner. However for this phase i turn of the gas. I am looking for a temperature of 180º

six hour on the smoker with a phase out of hickory onto plain charcoal  the ribs begin to look  dark pink with a nice" skin"

wrapping with foil .
at this point I rub Fresh ground Black Pepper , Red Pepper or  fresh ground Ginger, or Ginger with bitter orange.. (that's a Goya Brand product)

Four more hores on the grill or in the oven at 200º. And Whalla !! lip smackin' good