I was at the store looking for some baby back ribs for dinner and the racks were all in the $13-$14 range – pretty normal for where we live. I went to pick one up and glanced down and there were whole pork shoulders for the same price. One meal or five meals… Guess which one won?!?

The beauty of our kitchen – and especially the spice cabinet – is that we can cook just about whatever we want whenever we want, because we have most of the necessary ingredients hanging about. It didn’t take much to figure out a dry rub and get this onto the grill.

Salt and pepper were automatic, as was smoked paprika, chipotle powder, ancho chile powder, garlic powder, onion powder, cumin, Mexican oregano, and sweet basil. I wanted lots of smoky stuff since I was using a gas grill.

After getting the grill nice and hot, I turned off the middle burners and let it cook with indirect heat for about three hours. It was pull-apart perfect.

I let it cool and split it up into 5 batches – 4 for the freezer and one for the stove-top.


I looooove my FoodSaver! We bought it years ago and it has paid for itself many times over.

Batch 5 went into a skillet with some spicy sriracha BBQ sauce and dinner was born!


It was a great East Meets West flavor combination!


I added sliced pickles – homemade by our dear friend Ann and her daughter Melinda – to my sandwich. There’s something about pickles and BBQ that just works. Grilled corn and a baked sweet potato finished things off. The corn was spread with a bit of mayonnaise and then sprinkled with some Kansas City BBQ seasonings compliments of our friend Luigi. Wrapped in foil and cooked on the shelf rack of the grill.

The perfect summer dinner!