INGREDIENTS

INSTRUCTIONS

For Barbecue Sauce:  Melt butter in heavy large saucepan over medium
heat. Add onion and  saute 3 minutes. Add remaining ingredients and
bring to boil,  stirring frequently. Reduce heat and simmer until sauce
is reduced to  with salt and pepper. (Sauce can be prepared 1 week
ahead. Cover and  refrigerate.)  For Dry Seasoning Rub:  Mix all
ingredients in small bowl. (Can be made 1 week ahead. Store  airtight.)
For Barbecue Mop:  Mix all ingredients in bowl. Set aside until ready
to use.  For Pork:  Place pork, fat side up, on work surface. Cut each
pork piece  lengthwise in half, forming total of 4 long strips. Place
pork on  baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub
into  pork, covering completely. Cover and chill at least 2 hours and
up to  6 hours.  Place wood chips in large bowl. Cover with cold water
and let stand 30  minutes. Place handful of torn newspaper into bottom
of charcoal  chimney.* Top with 25 charcoal briquettes. Remove upper
rack from  barbecue grill. Place chimney on lower grill rack. Light
newspaper  and let charcoal burn until gray ash color, about 30
minutes.  Open 1 bottom grill vent. Turn out hot charcoal onto 1 side
of lower  rack. Using metal spatula, spread charcoal to cover
approximately 1/3  of rack. Remove 1 cup of wood chips from water and
drain (keep  remaining chips in water). Scatter over coals (avoid using
too many  wet chips, which may douse the fire). Fill foil loaf pan
halfway with  water and place on lower grill rack on opposite side of
coals.  Place upper grill rack on barbecue. Arrange pork, fat side up,
on  upper grill rack above loaf pan. Cover grill with lid, positioning
top vent directly over pork. Place stem of candy thermometer through
top vent, with gauge on outside and tip near pork (thermometer should
not touch meat or grill rack); leave in place during cooking. Check
temperature after 5 minutes. Use top and bottom vents to maintain
temperature range between 225F. and 250F., opening vents wider to
increase heat and closing to decrease heat. Leave any other vents
closed.  After 30 minutes, use technique described above to light an
additional 15 charcoal briquettes in same charcoal chimney set atop
bricks, cement or other nonflammable surface.  When cooking temperature
of barbecue falls below 225F., use oven  mitts to lift off upper grill
rack with pork and place on heatproof  surface. Using tongs, add half
of hot gray charcoal to bottom rack.  Sprinkle about 1 cup drained wood
chips over charcoal. Reposition  upper rack on barbecue with pork above
loaf pan. Brush pork lightly  with Barbecue Mop. Cover with lid.  About
once an hour, light more charcoal in chimney and replenish  charcoal
and wood chips as necessary to maintain temperature between  225F. and
250F.,  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 2105
Calories From Fat: 545
Total Fat: 62.3g
Cholesterol: 122mg
Sodium: 24843.4mg
Potassium: 3149.5mg
Carbohydrates: 382.1g
Fiber: 17g
Sugar: 336g
Protein: 13.7g