C and C Smith Farm

We made these for Memorial Day, they were so good I had to share this recipe with everyone!  You have never tasted barbecue ribs like these.  Best when using fresh organic pork, but will work with pork loin back ribs from the grocery store.

You will need a charcoal grill with an attached smoker, or firebox.

2 slabs pork loin back ribs

2-3 handfuls wax myrtle, just pull off plant - stems and all

2 handfuls fresh basil

1 handful each fresh cilantro and fresh parsley

garlic powder

seasoned salt

barbecue sauce

Season ribs with garlic powder and seasoned salt. Put charcoal in firebox and light. Place a metal bowl or pan of water on lower rack in grill near the heat intake. Place ribs on top rack of grill, meat side down. Put fresh wax myrtle, basil, cilantro and parsley on top of hot coals in firebox. Keep grill closed to allow the smoke from the fresh greens to infuse the meat. Keep tempurature at about 225 degrees for approx. four hours.

15 minutes before serving, turn ribs over and brush with barbeque sauce.