Barbecued Spareribs On A Charcoal Grill Grilled Pineapple Grilled Pork Tenderloin
Portobello Mushrooms Grilled Corn Grilled Marinated Chicken
Barbecued Spareribs On A Charcoal Grill
Hickory is the traditional wood choice with ribs, but some of our tasters liked mesquite as well. If you like, serve the ribs with barbecue sauce, but they are delicious as is.
  • 2 full slabs pork spareribs (about 6 lbs. total)
  • 3/4 cup Dry Rub for Barbecue
  • 2 (3-inch) wood chunks or 2 cups wood chips
  • Heavy-duty aluminum foil
  • Brown paper grocery bag
  • 2 cups barbecue sauce, optional
Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day.)

Soak the wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape.

Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.

Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes, until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. (The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours.)

Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour.

Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.
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Grilled Pineapple
You can buy pre-cut pineapple, but I like to pick a whole unit and trim as I need. For each 4 slices (cut about 1/2 to 3/4) mix in a bowl: 1/3 cup of brown sugar, 2 teaspoons of water, and 2 teaspoons of rum. Spread the mixture over each side of the pineapple slices. Place the pineapple on the grill, directly over the coals, and cover with the lid. Grill for 4 minutes, turn over and grill for another 4 minutes. Remove from grill and serve with a scoop of vanilla ice cream.
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Grilled Pork Tenderloin
With a 1-1/2 pound pork tenderloin wash and pat dry. In a non-reactive dish mix together 1/4 cup of sugar, 2 table spoons of ketchup, 2 tablespoons of soy sauce, 1 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, and 1/4 cup of canned chicken broth. Coat tenderloin thoroughly with the marinade, cover and let stand in refrigerator for anywhere from 6 to 8 hrs, or overnight if possible. One hour before you are ready to grill, remove pork from refrigerator and let it stand at room temperature. Remove the tenderloin from the marinade and discard the remainder. Place meat on a oiled and preheated grill over direct fire, and cook for 15 minutes while turning every 5 minutes. After 15 minutes transfer to a indirect cooking side of the grill and cook for another 10 minutes. I recommend using a accurate meat thermometer then bring the internal meat temperature to 145F. Let rest for 15-20 minutes and slice into 1/2 inch slices and enjoy.
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Portobello Mushrooms
Portobello Mushrooms have a wonderful flavor on the grill. Remove the stems from as many mushrooms as you think you will need, keeping in mind that 1 medium-size portobello will feed 1 person. Rinse under cold water and pat dry. Brush both sides with olive oil then add salt and pepper to taste.

Place mushrooms on the grill directly over the coals for 5 minutes. Turn over and grill for another 5 minutes. Remove and serve straight from the grill to the plate.
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Grilled Corn
First remove the husks and silk from the corn, rinse under cold water and pat dry. Add a small amount of unsalted butter to the corn by rubbing a slice along one side and then wrap each ear in tin foil.

Place the foil-wrapped corn directly above the coals over a direct fire and make one quarter turn every 5 minutes or so. After approximately 20 minutes you will hear a hissing as a result of the moisture escaping from the kernels. Remove one ear and open up to expose the kernels. If the corn has been slightly browned, then it is ready to serve with warm melted butter, salt & pepper.
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Grilled Marinated Chicken
Rinse 1-1/2 pounds of boneless, skinless chicken breast under cold water and pat dry. Separate into 4 equal pieces. Now for the marinade, mix together in a non-reactive bowl: 1-1/2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 3 tablespoons of Worcestershire sauce, 1 teaspoon of minced garlic, and 2 teaspoons of hot pepper sauce. Place the chicken in the marinade. Cover and refrigerate for 3 to 4 hours. One hour before grilling, remove from the refrigerator and let stand at room temperature while grill is preheating. Remove the chicken from the marinade and discard the remainder.

Place chicken on the hot grill over direct fire for 7-8 minutes. Turn over and grill for another 5-6 minutes. Remove from grill and serve immediately. I will add that having a good meat thermometer to test internal temperature will be an asset as you will need to bring the chicken to about 165F.
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