Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Pork country style ribs, in 12 Sausages (See note)
-slabs

-----------------------BASTING SAUCE----------------------------
1/2 ts Salt 1 ts Louisana-style hot sauce
1 ts Black pepper, freshly ground 1 tb Worchestershire sauce
4 tb Fresh lemon juice 2 c Beef stock (see recipe for
1 ts Garlic powder -TEXAS BEEF STOCK)
2 ts Texas chili powder 1/4 c Rendered bacon fat or butter
1 1/2 ts Paprika 1/4 c Vegetable oil

-----------------TEXAS-STYLE BARBEQUE SAUCE----------------------
1/4 c Butter 1 tb Fresh lemon juice
1/4 c Peanut oil 1 tb Liquid woodsmoke flavoring
1/2 c Onions, minced 2 tb Worchestershire sauce
4 Garlic cloves, peeled and 3 tb Brown sugar
-minced 1 Bay leaf, broken in half
1 c Chicken stock (See recipe 1 ts Paprika
-for TEXAS CHICKEN STOCK) 2 ts Dry mustard
1 1/2 c Catsup 1/8 ts Thyme
1/2 ts Tabasco sauce 1/2 ts Cayenne pepper
1/4 c Molasses 1 ts Salt
1/4 c Vinegar 1/2 ts Black pepper, freshly ground
3/4 c Water

1. In a barbeque with a cover, prepare fire with mesquite charcoal
briquettes, or usa another type of briquettes with mesquite chips.
Let burn down to glowing white coals (45 minutes to 1 hour).

2. Meanwhile, prepare Basting Sauce and Texas-stype Barbeque Sauce.

3. When charcoal is ready, push the briquettes to the edge of the
barbeque. (If there is room in your barbeque, place a flameproof pot
filled with hot water in the center of the coals.) Mop pork slabs on
the bony side with Basting Sauce and place mopped side down about 8
inches above the coals in the center of the oiled grill. Moisten the
upper side with the sauce. Cover and smoke pork for about 2 1/2
hours, basting every 15 minutes. Leave the bony side down until the
last few minutes. If rack is closer than 8 inches to the coals,
decrease cooking time to about 1 hour. Add a few fresh briquettes to
the fire every 30 minutes. If using a circular grill with
perforations on one side of the cover, rotate the perforations about
every 15 minutes to keep charcoal from going out.

4. When pork is nearly cooked, turn meaty side down and brown meat
well. At the same time, add sausages to the grill, placing them
directly over the coals, and grill, turning every few minutes until
done through (10 to 15 minutes). Cut pork slabs into serving
portions and cover with Texas-style Barbecue Sauce. Serve sausages
with the pork.

BASTING SAUCE: Mix ingredients together in a 1 1/2-quart saucepan and
heat until fat melts. Makes 2 3/4 cups.

TEXAS-STYLE BARBEQUE SAUCE:
1. In a medium saucepan over medium heat, melt butter and oil. Add
onion and saute until it is slightly carmelized, about 5 minutes. Add
garlic and saute another 2 minutes.

2. Add remaining ingredients, raise heat, and cook at a full boil
for 10 minutes, stirring frequently.

3. Reduce heat, cover partially, and simmer for 1 hour, stirring
occasionally. Sauce may be refrigerated for up to one week and
reheated when needed. Makes about 4 cups.

NOTE: You can use back ribs also. Sausage can be any of the
following: hot links, garlic sausage, kielbasa, chorizo, bratwurst,
or knackwurst.

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