Weber 63230 manual Barbecued Pork Roast, Pork Tenderloin Tarragon

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Pork Roast

1 rolled pork loin roast, 5-6 lbs.

1 garlic clove, cut into slivers

1⁄2 teaspoon celery salt

1⁄2 teaspoon rosemary

1⁄2 teaspoon sweet basil

1⁄4 teaspoon pepper

1 teaspoon caraway seed

Make small slits in top of roast and insert a garlic sliver in each slit. Combine seasonings and sprinkle over roast. Place meat in center of cooking grill. Cover and smoke-cook about 6 hours or until done.

Barbecued Pork Roast

4 lbs. pork back ribs or spareribs

1⁄4 cup molasses

1⁄4 cup Soy sauce

1⁄4 cup vinegar

1⁄3 cup prepared mustard

2 teaspoons Worcestershire sauce

1⁄2 teaspoon hot pepper sauce (more if desired)

Place ribs in a plastic or glass dish. Combine remaining ingredients and pour over ribs. Cover and refrigerate 5 hours or overnight. Turn ribs occasionally to completely coat with marinade. Remove ribs from marinade and place on the cooking grill or in a rib rack. Cover and smoke-cook 41⁄2 to 5 hours or until done.

Pork Tenderloin Tarragon

2 whole pork tenderloins

1⁄2 cup white tarragon vinegar

1 teaspoon Worcestershire sauce

2 teaspoons soy sauce

1 teaspoon dried tarragon

Place pork tenderloins in a shallow glass or plastic dish. Combine remaining ingredients and pour over meat. Cover with plastic wrap and refrigerate 3 to 4 hours. Turn meat in marinade occasionally. Place pork tenderloins on cooking grill. Pour marinade over meat allowing excess to drain into the water pan. Smoke-cook 3 to 4 hours. Serve with pineapple sauce.

Pineapple Sauce:

Combine equal parts of drained crushed pineapple and sour cream.

Approximately 8 oz. of each.