BBQ PORK ROAST ON GRILL RECIPES

Steps:

• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
• Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving.

Steps:

• Heat your wood pellet grill to 180-190 °F.
• Rinse your ribs in water and pat them dry with paper towels so that they’re not wet. Remove the membranes on the underside of the ribs.  
• Mix all of the spices and sugar. Then rub all over your pork ribs.
• Place the pork ribs in the grill and cook for 3 hours, uncovered.
• After 3 hours, remove the ribs and wrap in tin foil. Then put back into the grill for another 2 hours.
• After 2 hours, remove the ribs and unwrap them. Place them back in the smoker for 1 hour uncovered and increase the heat to 200-225 °F.
• After 1 hour uncovered, remove the ribs, wrap them back in tin foil and let them rest for 30 minutes to an hour.
• Serve with sauce on the side.