Barbecue favorites

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When a holiday weekend rolls around, I like to pull out my “Barbecue America” cookbook and start up the grill. Rick Browne and Jack Bettridge have never let me down when I need a great barbecue recipe. These two, one for pork butt and another for ribs, are my favorites of all the recipes I’ve tried from this book.  See what you think.  

Quick Pork Butt
1/4 c. brown sugar, packed
1/4 c. white sugar
1/4 c. paprika
1 T. ginger
1 T. cinnamon
1 T. nutmeg
1 T. onion powder
1 T. garlic powder
1 T. salt
1/2 pork butt (3 lbs.)
1 1/2 c. cola
1 jigger dark rum
2 scallions, finely chopped
2 T. vegetable oil
Juice of one small lime

Two hours before you plan to cook, mix sugars, spices, onion and garlic powders, and salt and rub thoroughly on pork butt. Reserve remaining rub. Refrigerate butt one hour. Mix cola, rum, scallions, oil and lime juice. Pour over pork butt and let stand one hour at room temperature, turning several times. Reserve liquid for basting. Prepare grill (or oven, 300 degrees) and cook 2-4 hours or till internal temperature reaches l80 degrees, basting often. Let stand at room temperature for 15 minutes, then shred pork for sandwiches. Serves 4-6.

Memphis Dry Ribs
2 (3 lb) pork rib slabs
1/2 c. paprika
1/2 c. garlic salt
1/2 c. brown sugar
1/4 c. ground black pepper
2 T. chili powder
1 T. oregano
Basting spray:
1/2 c. olive oil
1/2 c. beer
1/4 c. lemon juice
1 T. steak sauce

Mix rub ingredients. Use two-thirds of the mixture to rub into ribs. Place in covered pan and refrigerate overnight. Let ribs warm to room temperature and place in smoker if you have one (210-230 degrees) or on grill away from heat source, or in oven (300 degrees). In the smoker, they will take 5-6 hours, turning once an hour and basting with basting spray each time you turn it. On the grill or in the oven, cook, covered, turning and basting, till ribs are tender and done. When done, sprinkle with remaining one-third spice mix, cover with foil and let rest 20 minutes before serving. Serves 4-6. These ribs are super-delicious just like they are, without additional barbeque sauce. (If you decide to smoke some ribs, and you need a taste-tester, remember me!)