Recipe: Gremlin Grill Smoked Pork with Dry Rub, Fiona's Best Barbecue Sauce, and Rockets Red Glare Sauce

GREMLIN GRILL SMOKED PORK
Servings: 8

FOR THE DRY RUB:
2 cups sugar
2 tablespoons paprika
1/4 cup table salt
1 teaspoon black pepper, ground fine
3/4 teaspoon garlic powder
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon Cajun seasoning (your choice but pick one without much salt)
1 teaspoon seasoning salt
FOR THE PORK:
5 pounds Boston butt or shoulder cut pork roast
Tabasco sauce
margarine, melted
apple juice
Fina's Finest Barbecue Sauce (recipe follows)
Rocket's Red Glare Sauce (recipe follows)

Mix all dry rub ingredients thoroughly. Set aside.

Score fat on roast but don't trim off.

In a large enough container, soak meat in hot sauce (Tabasco).

Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste. Wrap tightly in plastic. Refrigerate for at least 24 hours.

WHEN READY TO COOK:
Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.

When meat reaches 140-150 degrees F; remove and wrap in heavy tinfoil. Douse with a lot of sauce - two parts Fina's Finest Barbecue Sauce to one part Rocket's Red Glare Sauce.

Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook three hours to 165 degrees F.

When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare Sauce.

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FINA'S FINEST BARBECUE SAUCE

2 cups chili sauce
2 cups ketchup
2 cups pomegranate juice, optional
1 large onion, chopped fine
1 cup dark beer
1/2 cup cider vinegar
1/2 cup dark molasses
1/2 cup lime juice
1/4 cup Worcestershire sauce
4 chipotle peppers, optional
1 tablespoon dry mustard
3/4 tablespoon hot sauce
1/2 teaspoon chopped fresh garlic
1/2 teaspoon garlic powder
3/4 cup brown sugar
freshly ground black pepper (to taste)

Mix all ingredients. Simmer for five minutes.

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ROCKET'S RED GLARE SAUCE
Makes 4 cups

2 bottles (12 oz each) chili sauce
2 garlic cloves, minced
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons sherry
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon crushed red pepper

Stir all ingredients in medium saucepan. Bring to boil, lower heat to simmer. Simmer 20 minutes, stirring occasionally, until mixture thickens and flavors well. Cool, cover. Keep refrigerated.

Source: John Madden's Ultimate Tailgating by John Madden