My father made the best BBQ in the world. When I was a kid in Missouri he and my uncles would dig out a BBQ pit in our yard and cook all day long. I remember seeing big pots of the sauce being cooked, the meat on the grills and corn-on-the-cob being tucked under the coals. I am a little more citified now and it has taken me a long time to figure out how to get that same flavor. I have used both of these methods as well as a combination of the two. Each time they come out as good as my father use to make, or at least my memory of it. My updated version has become the new family favorite.
4Line a shallow baking dish with foil allowing extra foil over the edges for sealing.
Lay meat on foil in dish.
Place another sheet of foil on top and crimp edges tightly so liquid doesn't get out, if the tray has a rise then secure the foil around the edges of the tray.
5Bake for 2 hours untouched (meat should fall of the bone tender)
6Remove from oven. Remove the top foil and drain about half of the liquid if it seems excess.
7Brush a thick layer of sauce on the meat; this is also a good time to cut mean or ribs into serving sized portions if need be.
8Return to oven for 10 minutes, or until sauce is thick.
Turn the meat over and repeat on the opposite side. Any remaining liquid in the baking tray will usually evaporate during this process.
This step can be done under a broiler to caramelize the sauce....yummy.
9OVEN and/or GRILL METHOD
Preheat oven to 225 degrees F....or....set up grill with indirect heat
10OVEN: Do steps 2, 3, & 4
GRILL: Do steps 2 & 3
11OVEN: Bake for 2 hours
GRILL: Place meat on non-flame side, low heat if gas grill, and close lid for 90 minutes to 2 hours depending upon the heat.
12After two hours baste meat with favorite BBQ sauce and return to heat for 20-30 minutes.
13Baste every 20-30 minutes until meat is tender and begins to fall apart. This could take another few hours on a grill depending upon the heat. The SLOWER they cook the more of the fat is rendered out and the tastier and tend the meat will be.
14The final 2-5 minutes place meat under the broiler, or over grill flames, turing often to allow for sauce to caramelize. Watch closely so meat does not get too blackened.